Red Bean and Rice Burrito Bowl

By AislePrompt Editorial · Published 2026-07-08 · Updated 2026-07-08

A hearty bowl featuring seasoned red beans, fluffy white rice, and fresh salsa, perfect for a colorful and satisfying meal. This Mexican-inspired rice and grain recipe (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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.