Cilantro Lime Rice Bowl with Black Beans

Name: Cilantro Lime Rice Bowl with Black Beans
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1½ cups (285 g) long-grain white rice, rinsed and drained; 2¼ cups (530 ml) water; 1 tablespoon (14 ml) olive oil; ¾ teaspoon (4½ g) fine sea salt; 1 cup (20 g) fresh cilantro, leaves and tender stems, finely chopped, loosely packed; 2 large (130 g) limes, zested (about 2 teaspoons zest), then juiced (about ¼ cup / 60 ml juice total); 2 cans (15 oz each) (850 g) black beans, drained and rinsed; 1 tablespoon (14 ml) olive oil; 3 cloves (9 g) garlic, minced; 1 teaspoon (2 g) ground cumin; ½ teaspoon (1 g) smoked paprika; ¼ cup (60 ml) water; ¼ teaspoon (1½ g) fine sea salt, plus more to taste; 3 cups (420 g) frozen corn kernels, thawed and patted dry; 1 teaspoon (5 ml) olive oil; 2 medium (300 g) ripe avocados, halved, pitted and sliced just before serving; 1 cup (260 g) salsa, medium heat; 1 medium (65 g) lime, cut into 4 wedges

From the MyKitchenBank Kitchen

Fluffy long-grain rice tossed with fresh cilantro and lime, topped with warm seasoned black beans, charred corn, creamy avocado and salsa. A fast, satisfying burrito-style vegetarian bowl.

Prep: 20 min
Cook: 30 min
Wait: 10 min
Total: 1 hr
Makes: 4 large bowls

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Ingredients

4 servings

For the rice
1½ cups (285 g) long-grain white rice, rinsed and drained
2¼ cups (530 ml) water
1 tablespoon (14 ml) olive oil
¾ teaspoon (4.5 g) fine sea salt
1 cup (20 g) fresh cilantro, leaves and tender stems, finely chopped, loosely packed
2 large (130 g) limes, zested (about 2 teaspoons zest), then juiced (about ¼ cup / 60 ml juice total)
For the beans
2 cans (15 oz each) (850 g) black beans, drained and rinsed
1 tablespoon (14 ml) olive oil
3 cloves (9 g) garlic, minced
1 teaspoon (2 g) ground cumin
½ teaspoon (1 g) smoked paprika
¼ cup (60 ml) water
¼ teaspoon (1.5 g) fine sea salt, plus more to taste
For the corn
3 cups (420 g) frozen corn kernels, thawed and patted dry
1 teaspoon (5 ml) olive oil
To serve
2 medium (300 g) ripe avocados, halved, pitted and sliced just before serving
1 cup (260 g) salsa, medium heat
1 medium (65 g) lime, cut into 4 wedges

Equipment (6)

Medium saucepan with tight-fitting lid (3-quart / 2.8 L)
Large skillet, preferably cast iron (12-inch / 30 cm)
Small saucepan or microwave-safe bowl
Fine-mesh sieve
Microplane or fine grater
Chef's knife and cutting board

Steps

Before you start

Rinse the rice in a fine-mesh sieve until the water runs mostly clear; this keeps the grains separate rather than gummy.
Drain and rinse the canned black beans well to remove the starchy canning liquid.
Zest the limes before juicing them; it's much harder to zest a squeezed lime.
Slice the avocados just before serving so they don't brown.

1
Toast the rice
- Heat 1 tablespoon olive oil in a 3-quart saucepan over medium heat.
- Add the rinsed, well-drained rice and stir for 2 minutes to coat the grains in oil.
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Ready when: Grains look opaque at the edges and smell lightly nutty.
Tip: Drain the rice thoroughly first; excess water makes the oil spatter.
2
Simmer the rice
- Pour in 2¼ cups (530 ml) water and add ¾ teaspoon salt.
- Bring to a boil over high heat, then reduce to low, cover tightly and cook for 15 minutes without lifting the lid.
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Ready when: Small steam holes appear on the surface and the water is fully absorbed.
Tip: Lifting the lid lets steam escape and can leave the rice undercooked.
3
Rest the rice
- Remove the pan from the heat and leave it covered for 10 minutes.
- This finishes the cooking and firms the grains.
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Ready when: Grains are tender with no hard center.
4
Warm the beans
- While the rice rests, heat 1 tablespoon oil in a small saucepan over medium heat.
- Cook the garlic, cumin and smoked paprika for 30 seconds until fragrant.
- Add the beans, ¼ cup (60 ml) water and ¼ teaspoon salt.
- Simmer for 5 minutes, mashing about a quarter of the beans against the side of the pan with a spoon.
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Ready when: Beans are hot throughout and the liquid has thickened to a light sauce.
Tip: Taste and add a pinch more salt if needed.
5
Char the corn
- Heat a 12-inch skillet over medium-high heat until hot, about 2 minutes.
- Add 1 teaspoon oil and the dry corn in a single layer.
- Cook without stirring for 2 minutes, then stir and cook 2 to 3 minutes more.
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Ready when: Many kernels are browned with charred spots and smell sweet and toasty.
Tip: Patting the corn dry is what lets it brown instead of steam.
6
Flavor the rice
- Fluff the rested rice with a fork.
- Add the cilantro, 2 teaspoons lime zest and ¼ cup (60 ml) lime juice.
- Fold gently until evenly green and glossy.
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Ready when: Rice is evenly flecked with green and tastes bright and balanced; add a pinch of salt if flat.
Tip: Fold rather than stir hard, which breaks the grains and makes the rice mushy.
7
Slice the avocado
- Halve, pit and slice the avocados.
- Cut the remaining lime into 4 wedges.
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Ready when: Slices hold their shape and yield slightly when pressed.
Tip: Do this last so the avocado stays green.
8
Assemble the bowls
- Divide the rice among 4 bowls.
- Arrange the beans, corn and avocado in sections on top.
- Add ¼ cup (65 g) salsa to each bowl and serve with a lime wedge for squeezing.
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Ready when: Bowls are warm, colorful and each has equal portions of every topping.
Tip: Serve right away while the rice, beans and corn are still warm.

Good to know

Tips

Use the tender cilantro stems too; they carry plenty of flavor.
Mashing some of the beans gives a creamy sauce that helps bind the bowl.
Add lime juice only after the rice has cooked; cooking it with the rice dulls its brightness.
For more heat, add sliced jalapeño or a spoonful of hot sauce to the bowls.

Make ahead

Cook the rice, beans and corn up to 3 days ahead and refrigerate separately in airtight containers. Reheat, then stir the cilantro and lime into the rice and slice the avocado just before serving.

Storage & reheating

Refrigerate the components (without avocado) in airtight containers for up to 4 days. Freeze the plain rice and beans for up to 2 months. Reheat rice and beans in the microwave, covered, with a splash of water for 1 to 2 minutes until steaming hot. Avocado does not store well once sliced.

Substitutions

long-grain white rice → Jasmine or basmati rice. Cooks in about the same time; use the same amount of water for jasmine and 2 cups (475 ml) for basmati.
black beans → Pinto beans. Same quantity; the flavor is milder and creamier.
frozen corn kernels → Fresh corn kernels from 3 ears. Cook 4 to 5 minutes until lightly charred.
salsa, medium heat → Pico de gallo. Gives a fresher, chunkier topping; drain off excess liquid first.