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Cilantro Lime Rice Bowl

Cilantro Lime Rice Bowl Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 370
Ingredients Method Notes

Ingredients
  

  • 1 cup long-grain white rice (basmati or jasmine)
  • 1 ½ cups water
  • ½ tsp fine sea salt, plus more for crema
  • 1 tbsp neutral oil or melted butter
  • 2 limes
  • ½ cup packed fresh cilantro leaves, chopped
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn, thawed, or fresh corn kernels
  • 1 cup halved cherry tomatoes
  • 1 medium ripe avocado
  • ¼ cup sour cream or plain Greek yogurt
  • ½ small jalapeño, thinly sliced (optional)

Method
 

  1. Rinse the rice, then simmer it with water and salt for 12 minutes, covered. Let it rest, covered, for 5 minutes off the heat.
  2. While the rice rests, drain the beans, thaw the corn, halve the tomatoes, slice the avocado, and thinly slice the jalapeño.
  3. Whisk the sour cream with a pinch of salt and the juice of half a lime until smooth and drizzly.
  4. Fluff the rice, then stir in the oil, lime zest, juice of 1 full lime, and chopped cilantro. Divide among bowls and top with beans, corn, tomatoes, avocado, jalapeño, and lime crema. Serve with extra lime wedges.

Notes

If the rice seems dry after adding the lime mixture, drizzle in a tiny bit of warm water and fluff again. For a spicier bowl, toss the jalapeño slices right into the hot rice instead of using them raw.