Zesty Black Bean & Corn Budget Rice Bowl

• 1 1/2 cups long grain white rice
• 3 cups water
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup frozen corn kernels, thawed
• 1 medium tomato, diced
• 1 small red onion, finely chopped
• 1 small avocado, diced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon chili powder (optional, for mild heat)
• Salt and pepper to taste
• Fresh cilantro leaves for garnish (optional)
• Juice of half a lime

Instructions

1. Rinse the rice under cold water until the water runs clear to remove excess starch.
2. In a medium saucepan, combine the rinsed rice and 3 cups of water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15-18 minutes until rice is cooked and water is absorbed. Remove from heat and let sit covered for 5 minutes.
3. While rice cooks, heat olive oil in a large skillet over medium heat. Add the chopped red onion and sauté for 3-4 minutes until softened and translucent.
4. Add the drained black beans, thawed corn, ground cumin, garlic powder, smoked paprika, chili powder (if using), salt, and pepper to the skillet. Stir well to combine and cook for 5-7 minutes, stirring occasionally until heated through and the spices are fragrant.
5. Remove skillet from heat and stir in diced tomatoes and lime juice to add freshness and acidity.
6. Fluff the cooked rice with a fork and divide evenly into four bowls.
7. Top each bowl of rice with the black bean and corn mixture.
8. Garnish each bowl with diced avocado and fresh cilantro leaves if desired.
9. Serve warm immediately or store in airtight containers for meal prep (refrigerate up to 4 days).

Chef tips

• Use brown rice instead of white rice for added fiber, but increase cooking time to about 40-45 minutes.
• If fresh tomatoes aren’t available, substitute with 1/2 cup canned diced tomatoes drained well.
• For vegan or vegetarian sources of extra protein, add a sprinkle of shredded cheddar or crumbled queso fresco if desired.
• To save time, use pre-cooked or leftover rice, reheating it gently with a splash of water.