Bean and rice bowls
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.
Yield: 4 servings
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
Rice: 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 and use wild rice or yellow rice.
Beans: 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.
Veggies: 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.
Baby spinach is my go-to for these bowls, but you could substitute another lettuce or use a mix of greens.
Dressing: 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.
Cook time: The cook time is listed as 15 minutes, but it will vary depending on the type of rice you choose.
Make-ahead tips: 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.
Nutrition
Serving: 1serving | Calories: 121kcal | Carbohydrates: 24g | Protein: 3g | Fat: 2g | Polyunsaturated Fat: 1g | Sodium: 13mg | Fiber: 2g | Sugar: 3g
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