Tex-Mex Rice Bowl with Black Beans and Roasted Corn
A vibrant Tex-Mex inspired rice bowl featuring black beans, roasted corn, and a zesty lime-cilantro dressing. This mexican-inspired rice & grains (vegetarian) ready in about 35 minutes pairs long grain white rice, water, (15 oz) black beans, drained and rinsed for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn kernels
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp salt
- 3 tbsp fresh lime juice
- 1/4 cup fresh cilantro, chopped
- 2 stalks green onions, thinly sliced
- 1 medium avocado, diced
- 1/2 cup (optional) shredded cheddar cheese
Instructions
- Step 1: Rinse 1 cup long grain white rice under cold water until water runs clear. Combine rice with 2 cups water in a medium saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes until water is absorbed and rice is tender.
- Step 2: While rice cooks, heat 2 tbsp olive oil in a skillet over medium-high heat. Add 1 cup frozen corn kernels, 1 tsp ground cumin, 1 tsp chili powder, and 1/2 tsp salt. Cook for 6-8 minutes, stirring occasionally, until corn is roasted and slightly charred.
- Step 3: Stir in 1 can (15 oz) black beans, drained and rinsed, and cook for 2 minutes to warm through.
- Step 4: In a small bowl, whisk together 3 tbsp fresh lime juice and 1/4 cup chopped fresh cilantro.
- Step 5: To assemble bowls, divide cooked rice among 4 bowls. Top each with the black bean and roasted corn mixture, 1/4 cup sliced green onions, 1/4 diced avocado, and 2 tbsp shredded cheddar cheese if using. Drizzle lime-cilantro dressing over each bowl before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tex-Mex Rice Bowl with Black Beans and Roasted Corn take to make?
Total time is about 35 minutes (10 min prep + 25 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 Tex-Mex Rice Bowl with Black Beans and Roasted Corn?
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 Tex-Mex Rice Bowl with Black Beans and Roasted Corn?
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 Tex-Mex Rice Bowl with Black Beans and Roasted Corn 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 Tex-Mex Rice Bowl with Black Beans and Roasted Corn 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.
