Brown Rice, Black Beans and Avocado Bowl

• uncooked brown rice (rinsed) 1 cup
• water 2 cups
• extra-virgin olive oil 1 tbsp
• black beans (drained and rinsed) 2 15-ounce cans
• ground cumin 1 tsp
• smoked paprika 1/2 tsp
• salt (or to taste) 1/2 tsp
• black pepper (freshly ground) 1/4 tsp
• avocado (diced) 1 medium
• tomato (diced) 1 medium
• corn kernels (cooked) 1/2 cup
• red onion (finely chopped) 1/4 cup
• fresh cilantro (chopped) 1/4 cup
• lime juice (freshly squeezed) 2 tbsp
• lime (cut into wedges for serving) Optional 1 small

Let's cook

Step-by-step instructions

01

Step 1

Combine the brown rice and water in a medium saucepan. Bring to a boil, reduce the heat to low, cover, and simmer for 35 to 40 minutes until the rice is tender and the water is absorbed.

02

Step 2

Remove the rice from the heat and let it stand covered for 5 minutes. Fluff with a fork.

03

Step 3

Heat the olive oil in a large skillet over medium heat. Add the black beans, cumin, smoked paprika, salt, and black pepper.

04

Step 4

Cook the beans for 5 to 7 minutes, stirring occasionally, until heated through and lightly seasoned.

05

Step 5

Place the cooked rice in four bowls. Top with the warm black beans, avocado, tomato, corn, red onion, and cilantro.

06

Step 6

Drizzle the lime juice over the bowls and gently toss or leave the ingredients layered.

07

Step 7

Serve immediately with lime wedges if desired.

Kitchen notes