Budget-Friendly Spicy Black Bean & Veggie Rice Bowl

• 1 cup white rice (uncooked)
• 1 (15 oz) can black beans, drained and rinsed
• 1 large bell pepper, diced
• 1 medium carrot, peeled and diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon smoked paprika
• 1/2 teaspoon salt, divided
• Juice of 1 lime
• 1/4 cup chopped fresh cilantro

Instructions

1. Cook the white rice according to package instructions. Set aside and keep warm.
2. Heat olive oil in a large skillet over medium heat. Add diced onion and garlic, sauté for 2-3 minutes until translucent and fragrant.
3. Add diced bell pepper and carrot to the skillet. Cook, stirring occasionally, for 5-6 minutes until vegetables are tender-crisp.
4. Sprinkle cumin, chili powder, smoked paprika, and half the salt over the vegetables. Stir well to evenly coat and cook for 1 minute to bloom the spices.
5. Add the rinsed black beans to the pan and stir to combine. Cook for another 3-4 minutes until beans are heated through, seasoning with remaining salt to taste.
6. Remove the skillet from heat and stir in fresh lime juice and chopped cilantro, adjusting seasoning if needed.
7. To assemble the rice bowls, divide cooked rice evenly into four bowls. Top each with the spicy black bean and vegetable mixture.
8. Optionally garnish with extra cilantro or a squeeze of lime and serve warm.

Chef tips

• For a lower-carb version, substitute white rice with cauliflower rice cooked the same way.
• If you prefer less heat, reduce chili powder or omit smoked paprika.
• Use frozen vegetables if fresh ones are not available; just increase cooking time slightly.
• To save more time, cook rice in advance or use ready-to-eat microwaveable rice packets.