Turn pantry staples into a colorful, satisfying dinner with these black bean and corn rice bowls. Warm rice, smoky beans, sweet corn, fresh tomato, and a squeeze of lime make an easy vegetarian meal for busy weeknights and meal prep.
Prep time: 15 minutes · Cook time: 20 minutes · Total: 35 minutes · Serves: 4
Watch the Recipe Video Here
Watch: Black Bean & Corn Rice Bowls with Lime recipe video
Ingredients
- 1 cup uncooked brown or long-grain rice
- 2 cans (about 400 g each) black beans, drained and rinsed
- 1 cup sweet corn, drained if canned
- 1 cup cherry tomatoes, quartered
- 1 small red bell pepper, diced
- 1/4 small red onion, finely diced
- 2 tablespoons chopped fresh cilantro, plus extra to serve
- 2 tablespoons fresh lime juice, plus lime wedges
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
- Optional toppings: diced avocado, sliced jalapeño, plain yogurt, or salsa
Instructions
- Rinse the rice if needed, then cook it according to the packet directions. Keep covered and let it rest for 5 minutes before fluffing with a fork.
- Warm the olive oil in a skillet over medium heat. Add the red onion and bell pepper and cook for 3–4 minutes until beginning to soften.
- Stir in the cumin and smoked paprika for 30 seconds. Add the black beans and corn with 2–3 tablespoons of water. Cook for 5–7 minutes, stirring gently, until piping hot.
- Take the pan off the heat. Fold in the tomatoes, chopped cilantro, lime juice, and a little salt and pepper. Taste and adjust the lime or seasoning.
- Divide the rice among four bowls. Spoon the warm bean-and-corn mixture over the top and finish with cilantro, lime wedges, and any optional toppings.
Tips for the best rice bowls
- Make it ahead: Store rice and the bean mixture separately in sealed containers in the refrigerator and use within 3–4 days.
- Add more heat: Use jalapeño or a pinch of chili flakes.
- Make it vegan: Choose plant-based toppings or leave off dairy.
- Reduce waste: Frozen corn works well; thaw and drain it before adding.
Food safety: Refrigerate cooked rice and leftovers promptly in shallow containers. Reheat leftovers until steaming hot.
Featured photo: “Black Beans and Rice,” Photos Public Domain — image released for any use. View photo source.
Video: Home Cooking with Senior Citizen Sue, “Black Bean and Corn Rice Bowl Recipe.” The video demonstrates the core rice-and-bean method; the written SolePick version includes its own seasoning and serving variations.
Watch the recipe video
Watch this black bean and rice cooking tutorial, which also includes corn. If the embedded player is blocked by your browser or network, open the video directly on YouTube.
Watch the black bean, corn and rice cooking video on YouTube