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Vegetarian, Meal soups and plant based

Black bean, corn and lime rice bowl

This black bean, corn and lime rice bowl is a vegetarian dish for 4 people, ready in 35 minutes, rated very easy, for about €2.30 per serving. The key is tossing the hot rice with lime juice so it absorbs all the flavor before you layer it with spiced black beans, corn, avocado and sour cream.

We're taking a trip south of the border with this Mexican inspired bowl, lime rice, spiced black beans and creamy avocado.

Black bean, corn and lime rice bowl
Total time
35 min
Difficulty
Very easy
Cost per person
€2.30
Calories per person
720 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring
The kids
They generally like it

This bowl plays with contrast, warm tangy rice, cumin and smoked paprika spiced black beans, creamy avocado and fresh cilantro on top. A spoonful of sour cream in the center mellows everything out, and everyone can stir in as much as they like. It's a colorful, no fuss dish that gives plain rice a whole new personality without any fancy technique.

It's the kind of meal you'd make on a weeknight when you want something simple but still satisfying, or on a lazy Sunday with build your own bowls on the table. Kids usually love picking out their favorite pieces one by one, and you can easily tone down the spice for younger eaters. Mon Chou likes this bowl format because it brings the whole family together around one base that everyone can customize.

The ingredients

4 people

Pantry

  • Basmati riceoften in the pantry 300 g
  • Canned black beansoften in the pantry 400 g
  • Canned cornoften in the pantry 200 g
  • Cuminoften in the pantry 1 tsp
  • Smoked paprikaoften in the pantry 1 tsp
  • Olive oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Avocado 2
  • Lime 2
  • Cilantro 6 sprigs
  • Red onion 1

Dairy

  • Sour cream 8 tbsp

Allergens Lactose

The step by step recipe

  1. Cook the rice in salted water, drain it, then toss it with the juice of one lime. 11 min

    Add a strip of lime zest to the cooking water, the rice will be fragrant all the way through.

  2. Heat the drained black beans with the olive oil, cumin, smoked paprika, salt and pepper. 5 min

    Mash a handful of the beans to slightly thicken the mixture.

  3. Drain the corn and thinly slice the red onion.

    Soak the onion in cold water for ten minutes to soften its bite.

  4. Slice the avocados and toss them with the juice of the second lime.

    The lime juice keeps the avocado from browning while you assemble the bowls.

  5. Build the bowls with the rice, beans, corn, avocado, a spoonful of sour cream and cilantro.

    Serve the sour cream in the center so everyone can mix in as much as they like.

Our tips to get it right

  • Drain the black beans and corn really well before cooking them, otherwise extra water dilutes the spices and the dish loses its kick.
  • Get every ingredient ready before you cook the rice, assembling the bowls goes fast once everything is prepped and the rice stays warmer longer.
  • Taste the black beans before adding salt, the cumin and smoked paprika already bring plenty of flavor on their own.

The variations

  • Swap the black beans for kidney beans or chickpeas if that's what you have on hand, the bowl works just as well.
  • For a heartier version, top the bowl with grilled chicken or pan seared shrimp.
  • For kids who don't like spice, skip the smoked paprika and keep just the cumin, the flavor stays mild and kid friendly.

What to serve it with

  • Tortilla chips or grilled tortillas
  • Sparkling water with lime
  • Fresh tomato salad

Storage

Store the components separately in sealed containers in the fridge for 2 to 3 days, avocado doesn't keep as well and is best eaten the same day. Reheat the rice and beans in a pan or microwave before rebuilding the bowls with the fresh ingredients.

Questions about this dish

Can you make this bowl ahead of time?

You can cook the rice and prepare the black beans a day ahead, then reheat them at mealtime. Cut the avocado and red onion right before serving so they stay fresh.

Can you swap out the sour cream?

Yes, plain Greek yogurt gives the same creaminess with a bit more tang. For a dairy free version, a plain plant based yogurt works just as well.

Does this bowl freeze well?

Cooked rice and black beans freeze well separately for up to a month. Avocado, sour cream and fresh cilantro don't freeze well and should be added after thawing.

How do you make this bowl kid friendly?

Serve the ingredients in separate small bowls so kids can build their own plate. You can also reduce or skip the smoked paprika if your kids prefer milder flavors.

How long does it take to make a lime rice bowl with black beans, corn and avocado?

Count 35 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a lime rice bowl with black beans, corn and avocado?

About 720 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a lime rice bowl with black beans, corn and avocado cost?

About €2.30 per serving, or €9.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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