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Easy Bean and Rice Burrito Bowls: Weeknight Win
Print Recipe

Bean and Rice Burrito Bowls Recipe

Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Calories: 520kcal

Ingredients

  • 1 cup dry brown or white rice or your favorite microwave rice; no judgment
  • 1 can 15 oz black beans, drained and rinsed
  • 1 can 15 oz diced tomatoes (or pico de gallo for extra zing)
  • 1 cup corn kernels frozen works fine
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika optional for smoky vibes
  • 1 cup veggie broth or water
  • Salt and pepper to taste
  • Optional toppings: shredded cheese avocado, lime wedges, sour cream or yogurt, fresh cilantro, hot sauce

Instructions

  • Rinse and cook the rice according to package directions. If you’re in a hurry, use microwave rice and skip the extra steps—we’re all friends here.
  • Meanwhile, heat a splash of oil in a large pan over medium heat. Sauté onion for 3–4 minutes until it’s translucent and smells like you actually care about dinner.
  • Add garlic, cumin, chili powder, and paprika. Stir for about 30 seconds until fragrant. If your kitchen starts singing, you’re doing it right.
  • Pour in beans, corn, and tomatoes. Stir in broth or water. Bring to a gentle simmer and cook 5–7 minutes. Let the flavors mingle like old friends at a reunion.
  • Toss in cooked rice and season with salt and pepper. Stir until everything is evenly combined and heated through. Taste and adjust seasoning if needed.
  • Divide into bowls and top with your favorites. If you’re feeling fancy, squeeze a lime over the top and sprinkle cilantro. If not, just enjoy the hug in a bowl.