Brown Rice Burrito Bowl (Printable)

Hearty bowl with brown rice, seasoned black beans, fresh vegetables, cheese, and sour cream. Vegetarian and gluten-free.

# What You Need:

→ Grains

01 - 1 cup uncooked brown rice
02 - 2 cups water
03 - 1/2 teaspoon salt

→ Beans

04 - 1 can (15 oz) black beans, drained and rinsed
05 - 1/2 teaspoon ground cumin
06 - 1/2 teaspoon chili powder
07 - 1/4 teaspoon smoked paprika
08 - Salt and pepper to taste

→ Vegetables

09 - 1 red bell pepper, diced
10 - 1 yellow bell pepper, diced
11 - 1 cup corn kernels (fresh, frozen, or canned)
12 - 1 cup cherry tomatoes, halved
13 - 1 small red onion, finely diced
14 - 1 avocado, sliced
15 - 1/4 cup fresh cilantro, chopped

→ Dairy & Toppings

16 - 1/2 cup queso fresco or shredded cheddar cheese
17 - 1/2 cup sour cream
18 - 1 lime, cut into wedges

# Directions:

01 - Rinse rice under cold water. In a medium saucepan, bring 2 cups water to a boil. Add rice and salt, reduce heat to low, cover, and simmer for 30-35 minutes until tender and water is absorbed. Fluff with a fork.
02 - In a small saucepan over medium heat, combine black beans, cumin, chili powder, smoked paprika, salt, and pepper. Heat through for 5-7 minutes, stirring occasionally.
03 - Dice peppers, halve tomatoes, dice onion, and slice avocado. If using fresh corn, steam or grill briefly as desired.
04 - Divide cooked rice among 4 bowls. Top each with black beans, bell peppers, corn, cherry tomatoes, red onion, and avocado slices.
05 - Sprinkle queso fresco or cheddar cheese, add a dollop of sour cream, and garnish with cilantro. Serve with lime wedges.

# Expert Suggestions:

01 -
  • It feels like takeout but costs half as much and leaves you actually satisfied instead of sluggish.
  • You can prep everything ahead and just assemble when hunger strikes, no reheating weird textures.
  • Every bite has contrast: creamy avocado, tangy lime, smoky beans, and that little crunch from the peppers.
  • Its flexible enough to use whatever vegetables are wilting in your crisper drawer.
02 -
  • Dont skip rinsing the rice or youll end up with a gummy sticky mess instead of fluffy grains that hold their shape.
  • Warm your beans with spices instead of just draining and dumping them cold, it makes all the difference between bland and deeply flavorful.
  • Slice the avocado right before serving because it starts browning within minutes and nobody wants gray guacamole vibes.
03 -
  • Toast your cumin and chili powder in the dry pan for thirty seconds before adding the beans, it wakes up the spices and makes everything taste deeper.
  • Use a fork to fluff the rice the moment its done cooking, or it will clump into a solid mass as it cools.
  • If your avocado isnt ripe, skip it entirely instead of trying to salvage hard flavorless slices, the bowl is still great without it.
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