Description
How to make a hearty taco rice bowl with black beans, avocado and cilantro lime rice that’s ready in 25 minutes for busy weeknight dinners.
Ingredients
Scale
Cilantro Lime Rice
- 1 cup long-grain white rice
- 2 cups vegetable broth
- 1/4 cup fresh lime juice
- 1/3 cup fresh cilantro, chopped
- 1 tsp salt
Seasoned Black Beans
- 2 cans black beans, drained and rinsed
- 1 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp salt
Fresh Toppings
- 2 ripe avocados, sliced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup shredded cheese
Instructions
- Cook Rice: Combine rice and vegetable broth in a medium saucepan. Bring to a boil, reduce heat to low, cover and simmer for 18 minutes until tender and liquid is absorbed.
- Season Rice: Remove rice from heat and let stand 5 minutes. Fluff with a fork, then stir in lime juice, cilantro, and salt until evenly distributed and fragrant.
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 4-5 minutes until softened and golden around the edges.
- Add Garlic: Stir in minced garlic, cumin, and chili powder. Cook for 30 seconds until fragrant, being careful not to let the garlic burn and turn bitter.
- Heat Beans: Add black beans and salt to the skillet. Cook for 3-4 minutes, stirring occasionally, until beans are heated through and coated with aromatic spices.
- Prep Toppings: While beans warm, slice avocados, halve cherry tomatoes, and thinly slice red onion. Arrange everything on a platter for easy bowl assembly.
- Assemble Bowls: Divide cilantro lime rice among four bowls. Top with seasoned black beans, avocado slices, tomatoes, red onion, and shredded cheese. Serve immediately while warm.
Notes
- Don’t skip the 5-minute rest time for rice or it will be mushy when you fluff it.
- Store rice and beans separately from fresh toppings to maintain texture and prevent browning.
- Rinse black beans thoroughly to remove excess sodium and improve flavor.
- Toast spices in the dry pan first for 30 seconds to intensify their flavors.
- Add avocado just before serving to prevent browning and maintain beautiful presentation.
- Leftover cilantro lime rice makes an excellent base for breakfast bowls with scrambled eggs.
Allergy Information: None
Nutrition
- Calories: 385 calories
- Fat: 14g
- Carbohydrates: 58g
- Protein: 12g