Burrito Bowls Recipe
Introduction
Burrito bowls are a vibrant, satisfying meal that combines seasoned rice, beans, fresh corn salsa, and creamy avocado for a perfect balance of flavors and textures. This easy-to-make dish is great for a quick dinner or meal prep throughout the week.
Ingredients
- ¼ cup avocado or other neutral-tasting oil
- 1 medium red onion, coarsely chopped, divided
- 1 jalapeño, seeds removed if desired, coarsely chopped, divided
- ½ teaspoon ground cumin
- 1 cup long-grain white rice
- 1 (15-ounce) can black or pinto beans
- Kosher salt
- 3 cups corn kernels (from 3 cobs, or two drained 15-ounce cans, or frozen corn, thawed and shaken dry)
- ¼ cup chopped cilantro, plus more leaves for garnish
- 1 lime
- 4 ounces grated Monterey Jack cheese (about 1 cup)
- 1 large avocado
Instructions
- Step 1: In a large skillet or Dutch oven with a lid, heat 2 tablespoons of oil over medium heat. Add half the red onion and half the jalapeño, along with the cumin, and cook until fragrant and softened, about 3 to 5 minutes. Add the rice and beans including the bean liquid. Fill the empty bean can with water (about 1¾ cups) and pour that in as well. Season with 1 teaspoon of salt. When the mixture comes to a boil, cover, reduce the heat to low, and cook undisturbed until the rice is tender, about 18 to 20 minutes.
- Step 2: While the rice cooks, combine the remaining half of the red onion and jalapeño with 2 tablespoons of oil in a medium bowl. Add the corn kernels, chopped cilantro, and juice from the lime. Season with salt to taste and stir well to make the corn salsa.
- Step 3: When the rice is done, turn off the heat. Sprinkle the grated Monterey Jack cheese over the top, cover again, and let it rest for 4 minutes to melt the cheese. Spoon the rice and beans into bowls, add quartered avocado sections to each, then top with the corn salsa and a few cilantro leaves for garnish.
Tips & Variations
- For extra flavor, toast the rice in the oil for a few minutes before adding the beans and water.
- Swap Monterey Jack cheese for shredded cheddar or a Mexican cheese blend.
- Add cooked, seasoned chicken, beef, or tofu to make it a heartier meal.
- Use fresh lime juice and cilantro generously to brighten the flavors.
Storage
Store leftover burrito bowls in an airtight container in the refrigerator for up to 3 days. Keep avocado separate and add fresh before serving to prevent browning. Reheat gently in the microwave or on the stovetop until warmed through.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe vegan?
Yes, simply omit the cheese or use a plant-based cheese alternative to keep the dish vegan.
Can I use brown rice instead of white rice?
Yes, but cooking time will be longer—about 40 to 45 minutes—and you may need to add more water. Cook covered and check for doneness periodically.
Print
Burrito Bowls Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A vibrant and satisfying Burrito Bowl featuring seasoned rice and beans, fresh corn salsa, creamy avocado, and melted Monterey Jack cheese. This easy skillet recipe combines bold flavors and fresh ingredients to create a delicious, colorful meal perfect for lunch or dinner.
Ingredients
Scale
Rice and Beans
- ¼ cup avocado or other neutral-tasting oil
- 1 medium red onion, coarsely chopped, divided
- 1 jalapeño, seeds removed if desired, coarsely chopped, divided
- ½ teaspoon ground cumin
- 1 cup long-grain white rice
- 1 (15-ounce) can black or pinto beans
- Kosher salt
- 1¾ cups water (filled from the bean can)
Corn Salsa
- 3 cups corn kernels (from 3 cobs, or two drained 15-ounce cans, or frozen corn, thawed and shaken dry)
- ¼ cup chopped cilantro, plus more leaves for garnish
- Juice of 1 lime
- 2 tablespoons avocado or other neutral-tasting oil
- Remaining half of red onion and jalapeño, coarsely chopped
- Salt, to taste
For Serving
- 4 ounces grated Monterey Jack cheese (about 1 cup)
- 1 large avocado, quartered
Instructions
- Cook the Rice and Beans: In a large skillet or Dutch oven with a lid, heat 2 tablespoons of oil over medium heat. Add half of the coarsely chopped red onion and jalapeño along with the ground cumin. Cook for 3 to 5 minutes until the mixture is fragrant and softened. Stir in the rice and canned beans along with their liquid. Fill the empty bean can with water (about 1¾ cups) and add it to the skillet. Season with 1 teaspoon kosher salt. Bring the mixture to a boil, then cover and reduce the heat to low. Cook undisturbed until the rice is tender, about 18 to 20 minutes.
- Prepare the Corn Salsa: While the rice cooks, combine the remaining half of the chopped red onion and jalapeño with 2 tablespoons of oil in a medium bowl. Add the corn kernels, chopped cilantro, and juice from one lime. Mix well and season with salt to taste.
- Finish the Rice: Once the rice is cooked, turn off the heat and sprinkle the grated Monterey Jack cheese evenly over the top. Cover the skillet again and let it rest for 4 minutes to allow the cheese to melt.
- Assemble the Burrito Bowls: Spoon the cheesy rice and bean mixture into individual bowls. Top each with a quarter of the avocado, a generous scoop of the fresh corn salsa, and garnish with additional cilantro leaves. Serve immediately.
Notes
- You can substitute black beans with pinto beans as preferred.
- Adjust the jalapeño quantity or leave seeds in for more heat.
- Use fresh, canned, or frozen corn depending on availability.
- Monterey Jack cheese can be replaced with cheddar or a dairy-free alternative for different flavor profiles.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Keywords: burrito bowl, Mexican bowl, rice and beans, corn salsa, avocado bowl, vegetarian Mexican recipe
