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 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 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 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 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 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.
