Patriotic Red Bean and Rice Burrito Bowl
A hearty bowl featuring seasoned red beans, fluffy white rice, and fresh salsa, perfect for a colorful and satisfying meal. This mexican-inspired rice & grains (vegetarian) ready in about 30 minutes pairs long grain white rice, water, cooked red kidney beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup long grain white rice
- 2 cups water
- 1 cup cooked red kidney beans
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1 cup fresh cherry tomatoes, quartered
- 1/2 cup white onion, finely diced
- 1/4 cup cilantro, chopped
- 2 tbsp lime juice
- 1 small avocado, diced
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Rinse 1 cup long grain white rice under cold water until water runs clear. In a medium saucepan, bring 2 cups water to a boil, add rice, reduce heat to low, cover, and simmer for 18 minutes until water is absorbed and rice is tender. Remove from heat and let stand covered for 5 minutes.
- Step 2: While rice cooks, heat 1 tbsp olive oil in a skillet over medium heat. Add 1 cup cooked red kidney beans, 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp garlic powder, and 1/2 tsp salt. Cook, stirring occasionally, for 5 minutes until beans are heated through and spices are fragrant.
- Step 3: In a bowl, combine 1 cup quartered fresh cherry tomatoes, 1/2 cup finely diced white onion, 1/4 cup chopped cilantro, and 2 tbsp lime juice. Toss gently and set aside for salsa.
- Step 4: To assemble, place 1/2 cup cooked rice in each bowl, top with 1/2 cup spiced beans, 1/4 of the fresh salsa, and 1/4 diced avocado per serving. Serve immediately.
Frequently asked questions
How long does Patriotic Red Bean and Rice Burrito Bowl take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Patriotic Red Bean and Rice Burrito Bowl?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep long grain white rice from drying out.
Can I substitute ingredients in Patriotic Red Bean and Rice Burrito Bowl?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Patriotic Red Bean and Rice Burrito Bowl for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Patriotic Red Bean and Rice Burrito Bowl vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
