Spicy Bean and Rice Bowl

By AislePrompt Editorial · Published 2026-03-31 · Updated 2026-03-31

A hearty fusion of black beans, saffron rice, roasted corn, and avocado, topped with tangy lime crema and crispy pickled onions. This Mexican recipe, ready in about 35 minutes, pairs black beans, saffron rice, corn for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 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 can (15 oz), drained black beans
• 1 cup, cooked saffron rice
• 1 cup, kernels corn
• 1 medium, sliced avocado
• 1 medium, juiced lime
• 2 tbsp Greek yogurt
• 1/4 cup pickled red onions
• 1 tbsp olive oil

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Instructions

1. Step 1: Heat 1 tbsp olive oil in a skillet over medium heat. Add 1 cup corn kernels and sauté for 5 minutes until slightly charred and tender.
2. Step 2: In a bowl, combine 1 cup cooked saffron rice, 1 can drained black beans, and 1/4 cup pickled red onions. Toss to mix.
3. Step 3: Whisk together 1 tbsp lime juice, 2 tbsp Greek yogurt, and a pinch of salt. Spoon the dressing over the rice mixture and stir to coat.
4. Step 4: Top with sliced avocado and additional lime wedges for a vibrant, protein-packed bowl.