Brown Rice Burrito Bowl (Printable Version)

A satisfying bowl featuring brown rice, black beans, colorful vegetables, queso fresco, and sour cream with vibrant Mexican flavors.

# What You'll 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 thoroughly under cold water until water runs clear. Bring 2 cups water to a boil in a medium saucepan. Add rice and salt, reduce heat to low, cover tightly, and simmer for 30-35 minutes until all liquid is absorbed and rice is tender. Remove from heat and let stand covered for 5 minutes before fluffing with a fork.
02 - Combine drained black beans, cumin, chili powder, smoked paprika, salt, and pepper in a small saucepan over medium heat. Stir occasionally and cook for 5-7 minutes until beans are heated through and well coated with spices. Adjust seasoning to taste.
03 - Dice red and yellow bell peppers into uniform pieces. Halve cherry tomatoes. Finely dice red onion. Slice avocado just before assembling to prevent browning. If using fresh corn, steam or grill briefly for 2-3 minutes to enhance sweetness.
04 - Divide cooked brown rice evenly among 4 serving bowls. Arrange seasoned black beans, bell peppers, corn, cherry tomatoes, red onion, and avocado slices in sections over the rice.
05 - Sprinkle queso fresco or shredded cheddar cheese over each bowl. Add a generous dollop of sour cream and garnish with fresh chopped cilantro. Serve immediately with lime wedges on the side for squeezing over the top.

# Expert Hints:

01 -
  • The combination of nutty brown rice with smoky beans creates that satisfying fullness that doesnt leave you hungry an hour later.
  • Every component can be prepped ahead and stored separately, making this your secret weapon for lightning-fast healthy dinners during chaotic weeknights.
02 -
  • Always rest your cooked rice uncovered for five minutes before fluffing—I ruined countless batches by rushing this step and ending up with mushy results.
  • The beans taste infinitely better when you warm them with spices rather than just heating them through—this revelation changed everything about how these bowls come together.
03 -
  • The sequence matters more than you think—always add the cheese before the hot components so it melts slightly, but save the avocado and sour cream for last so they dont disappear into the warmth.
  • Cook the rice in vegetable broth instead of water, then stir in a handful of finely chopped cilantro stems (yes, stems) when fluffing for an incredible flavor foundation that elevates everything else.
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