Name: Quick Mexican Red Rice and Beans Bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican cuisine
Ingredients: 1 cup long-grain rice (uncooked); 1 tbsp vegetable oil; 0.5 pcs onion (small, finely diced); 2 pcs garlic (cloves, minced); 2 tbsp tomato paste; 2 cup chicken or vegetable broth; 0.5 tsp cumin (ground); 0.5 tsp chili powder; 0.5 tsp salt; 15 oz black beans (canned, rinsed and drained); 1 cup corn (frozen or fresh); 1 pcs avocado (diced); 0.25 cup cilantro (fresh, chopped); 1 pcs lime (for wedges and dressing); sour cream or greek yogurt (optional, for serving); salsa (optional, for serving)

A vibrant bowl of Mexican red rice and beans is topped with fresh cilantro, a dollop of sour cream, and a wedge of lime, creating a colorful and inviting presentation.

Unlock vibrant Mexican flavors with this quick and satisfying red rice and beans bowl. Fluffy, tomato-infused red rice forms the hearty base, complemented by protein-rich black beans and sweet corn. This versatile dish is elevated with fresh avocado, bright cilantro, and a zesty lime dressing, creating a balanced meal perfect for any day of the week. Its emphasis on cooked rice makes it a staple in the Rice Dishes category, offering a complete meal in one bowl. Easily customizable with your preferred toppings or a dash of hot sauce, this recipe brings the essence of Mexican cuisine to your table in under 40 minutes, proving that wholesome, flavorful meals can be both fast and budget-friendly.

Preparation time: 15 min
Cooking time: 25 min
Total time: 40 min
Servings: 4

Instructions

For the Mexican Red Rice

1Rinse the long-grain rice thoroughly under cold water until the water runs clear. Drain well.
2Heat vegetable oil in a medium saucepan over medium heat. Add the rinsed rice and cook, stirring frequently, for 3-5 minutes until the rice begins to slightly toast and turn golden.
3Stir in the diced onion and minced garlic, cooking for another 2-3 minutes until fragrant and softened.
4Add the tomato paste, cumin, chili powder, and salt. Cook for 1 minute, stirring constantly to coat the rice and toast the spices.
5Pour in the chicken or vegetable broth. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 15-20 minutes, or until all liquid is absorbed and the rice is tender. Do not lift the lid during cooking.
6Once cooked, remove from heat and let stand, still covered, for 5 minutes. Fluff the rice gently with a fork.

For the Bowls

1While the rice is cooking, prepare your toppings. Rinse and drain the black beans. If using frozen corn, thaw it under warm water or quickly microwave.
2Dice the avocado and chop the fresh cilantro.
3To assemble the bowls, divide the Mexican red rice among 4 serving bowls. Top each with a generous portion of black beans, corn, diced avocado, and fresh cilantro.
4Squeeze fresh lime juice over each bowl for a zesty finish. Serve immediately, with optional sour cream or salsa on the side.

Instructions

For the Mexican Red Rice

1Rinse the long-grain rice thoroughly under cold water until the water runs clear. Drain well.
2Heat vegetable oil in a medium saucepan over medium heat. Add the rinsed rice and cook, stirring frequently, for 3-5 minutes until the rice begins to slightly toast and turn golden.
3Stir in the diced onion and minced garlic, cooking for another 2-3 minutes until fragrant and softened.
4Add the tomato paste, cumin, chili powder, and salt. Cook for 1 minute, stirring constantly to coat the rice and toast the spices.
5Pour in the chicken or vegetable broth. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 15-20 minutes, or until all liquid is absorbed and the rice is tender. Do not lift the lid during cooking.
6Once cooked, remove from heat and let stand, still covered, for 5 minutes. Fluff the rice gently with a fork.

For the Bowls

1While the rice is cooking, prepare your toppings. Rinse and drain the black beans. If using frozen corn, thaw it under warm water or quickly microwave.
2Dice the avocado and chop the fresh cilantro.
3To assemble the bowls, divide the Mexican red rice among 4 serving bowls. Top each with a generous portion of black beans, corn, diced avocado, and fresh cilantro.
4Squeeze fresh lime juice over each bowl for a zesty finish. Serve immediately, with optional sour cream or salsa on the side.

Nutrition Information

Calories: 450 kcal
Protein: 15 g
Fat: 18 g
Carbs: 60 g

Nutrient	Per serving
Calories	450 kcal
Protein	15 g
Fat	18 g
Carbs	60 g

Tips

Customize your bowl with extra veggies like bell peppers, fajita vegetables, or a sprinkle of shredded cheese for added flavor and texture.