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Southwest Rice Bowl

Southwest Rice Bowls Recipe

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 460
Ingredients Method Notes

Ingredients
  

  • 1 cup long-grain white rice, uncooked
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn kernels, thawed
  • 1 pint cherry tomatoes, halved
  • 1 ripe avocado, diced
  • 1/4 cup diced red onion
  • 1/4 cup chopped fresh cilantro, plus more for serving
  • 1 jalapeño, thinly sliced (optional)
  • 1/2 cup crumbled cotija cheese or shredded cheddar
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/2 tsp salt, plus more to taste
  • 1/2 cup plain Greek yogurt
  • juice of 2 limes
  • 1/4 cup fresh cilantro leaves
  • 1 small garlic clove
  • 2 tbsp water

Method
 

  1. Bring 2 cups water to a boil. Add rice and 1/2 tsp salt, stir, reduce heat to low, cover, and simmer 18 minutes. Remove from heat and let stand 5 minutes, then fluff.
  2. Heat oil in a skillet over medium-high. Add corn and a pinch of salt, cook 3 minutes until edges char. Stir in black beans, cumin, and chili powder, and cook 1 minute to warm through. Remove from heat.
  3. In a blender, combine yogurt, lime juice, 1/4 cup cilantro leaves, garlic, water, and 1/4 tsp salt. Blend until smooth and pale green, about 30 seconds. Thin with another tablespoon water if needed.
  4. Divide rice among bowls. Top with bean mixture, tomatoes, avocado, red onion, and jalapeño. Sprinkle cheese and drizzle dressing over everything.
  5. Garnish with extra cilantro and lime wedges, and serve immediately.

Notes

The bowls stay warm for a few minutes at the table, but the avocado is best diced right before serving. If you plan to pack lunches, keep the dressing and avocado separate until you’re ready to eat.