Mexican Black Bean & Rice Bowl

Smoky seasoned black beans over fluffy rice, loaded with charred corn, pickled jalapeños, avocado, and lime. A satisfying bowl that’s mostly pantry-powered.

Servings: 2 | Prep: 15 min | Cook: 30 min | Calories: 520 per serving

Ingredients

Rice

• 1.5 dl jasmine rice
• 3 dl water
• Pinch of salt

Black Beans

• 150g dried black beans (soaked overnight)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp cumin
• ½ tsp smoked paprika
• ¼ tsp chili flakes
• 1 tbsp tomato paste
• 300ml water or vegetable stock
• 1 tbsp olive oil
• Salt and pepper to taste

Toppings

• 100g frozen corn
• 1 avocado, sliced
• 2 tbsp pickled jalapeños
• 2 spring onions, sliced
• 1 lime, cut in wedges
• Fresh cilantro
• Sour cream or crème fraîche
• Cholula or hot sauce

Instructions

1. Cook the rice: Rinse rice until water runs clear. Combine with water and salt in a pot. Bring to boil, reduce to low, cover and cook 12–14 minutes. Rest 5 minutes off heat, then fluff with a fork.