Bean and rice bowls have steamed fluffy rice, tender black beans, charred veggies, fresh greens and a delicious cilantro-lime dressing to drizzle over it all. These beautiful bowls are flavorful, filling and just plain fun to eat.
Beans and rice. Rice and beans.
A match made in heaven!
They go so well together. They complete each other, in fact. (Rice plus beans equals a complete protein. Yes, I’m a nerd. I’m a health and nutrition editor for my day job so it kinda goes with the territory. )
Previously I’ve shared bean and rice burritos, which make a fantastic lunch or vegetarian dinner. They freeze great, too, and I love having some on hand to pull out for a busy week.
But I also love a bowl.
Some bowl recipes that have appeared here on Family Food on the Table include vegetarian Greek grain bowls, salsa chicken grain bowls, farro and roasted vegetable grain bowls and BBQ chicken quinoa salad bowls, among many others.
(We even make breakfast bowls, like these cheesy grits breakfast bowls and savory oatmeal bowls with spinach, mushrooms and a fried egg.)
I even recently bought myself this gorgeous Bowls cookbook, and there are so many recipes I can’t wait to try.
Yup, I’m obsessed with bowls.
Today, we’re going with the classic - and very versatile - bean and rice bowls.
We’ve got steamed fluffy rice, tender black beans, some charred veggies, some fresh veggies and a delicious cilantro-lime dressing to drizzle over it all.
These beautiful bowls are flavorful, filling and just plain fun to eat.
And like I said, there’s tons of ways you can vary them up or switch things out. Lots more to come on that.
However you arrange them, however you top them, you are going to love these rice bowls for a healthy, hearty vegetarian lunch or light dinner.
(They’re also gluten-free and vegan as is, depending on how you serve them.)
OK, let’s get cooking!
Now, I’ve got some notes, tips and substitutions coming up below on how to make bean and rice bowls. Just tryin’ to be helpful.
If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Notes on making bean and rice bowls:
- Brown rice is our go-to (and Instant Pot brown rice is a great way to make a big batch), but you can certainly use white rice. Or change up the flavor a bit and use wild rice or yellow rice.
- Canned black beans are fine, but if you can, I highly recommend cooking your own beans. They are so much more flavorful! (These Instant Pot black beans are quick and easy, no pre-soaking needed.)
- You could also substitute another bean, such as pinto beans, if you prefer.
- The vegetables here are a starting point. Feel free to swap these out or add others. For instance, some zucchini or fresh tomatoes would be good here as well.
- Red bell peppers are nice and sweet, but you can use another color or a mix of colors if you'd like.
- Baby spinach is my go-to for these bowls, but you could substitute another lettuce or use a mix of greens.
- The cilantro lime dressing is outstanding with these bowls and adds a nice punch of brightness. (It’s also just 5 minutes to make in a blender.) But you could use a store-bought dressing or another dressing instead. Or skip the dressing and load up on toppings.
See, there’s lots of ways to vary these and change them up based on your tastes - or just what you have on hand.
Oh, and I listed the cook time for this recipe, in the recipe card below, as 15 minutes. However, if you are cooking brown rice or wild rice, it will take a bit longer.
And let’s do talk about toppings.
These bowls are just begging for toppings. Here are some ideas, but feel free to get creative!
Topping ideas for bean and rice bowls:
- Shredded cheddar cheese
- Salsa
- Sliced or diced avocado
- Guacamole
- Pickled red onions
- Chopped fresh cilantro
- Squeeze of lime juice
- Hot sauce or sriracha
Feel free to add some tortilla chips as well, on top or alongside.
Oh, and if you are meal prepping for the week and making a batch of these for lunches, I’ve got some advice on that. (You want to keep some things separate so you can heat the bowls easily when it comes time for lunch or dinner.)
Make ahead tips for bean and rice bowls:
- Place the rice, beans, peppers and corn in individual containers and keep in the refrigerator for up to a week.
- When ready to serve, heat the containers in the microwave until warmed through, about 1 to 1 ½ minutes.
- Then add the fresh spinach, drizzle with the dressing and add any desired toppings.
Otherwise, definitely get these fixed ahead of time. You’ll have a week’s worth of healthy lunches that you are excited to eat!
Finally, arranging your bowl artfully and sharing it online is highly encouraged. Everyone loves to see a beautiful bowl!
(Please do tag me on Instagram if you make this recipe. I love to see your creations!)
Enjoy!
XO,
Kathryn
Bean and rice bowls
Ingredients
- 1 ¼ cups brown or white rice
- 1 teaspoon extra-virgin olive oil
- 1 medium red bell pepper, sliced
- 1 cup corn (drained if from a can, thawed if frozen)
- 2 cups fresh baby spinach
- Cilantro lime dressing (see notes)
Optional toppings:
- Shredded cheddar cheese, salsa, sliced or diced avocado, guacamole, pickled red onions, chopped cilantro, hot sauce, etc.
Instructions
- Cook rice according to package instructions.
- Heat a large skillet over medium high heat. Add the sliced peppers and cook, stirring occasionally, until tender and slightly charred, about 5 minutes. Add the corn to the pan and cook 1-2 minutes, until heated through and browned.
- Add the black beans to the pan and stir to warm through, another 1-2 minutes. (If you want to arrange your bowl, you can heat the black beans separately, such as in a bowl in the microwave.)
- Divide the steamed rice among 4 bowls. Top with the peppers, corn and beans. Add the fresh spinach and drizzle with the cilantro lime dressing. Add desired toppings and serve!
Notes
Nutrition
Leave a Reply