Traditional Bean and Rice Bowl
A comforting dish of fluffy rice, creamy black beans, and sautéed vegetables, seasoned with warm spices for a taste of authentic home cooking. This mexican-inspired mexican (vegetarian) ready in about 55 minutes pairs (180g), cooked White rice, (150g), fresh or frozen Corn kernels, medium, diced Bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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
- 1.5 cups (180g), cooked White rice
- 1 can (15 oz/425g), drained and rinsed Black beans
- 1 cup (150g), fresh or frozen Corn kernels
- 1 medium, diced Bell pepper
- 1/2 medium, diced Onion
- 2 cloves, minced Garlic
- 1 tbsp Cumin
- 1 tsp Paprika
- 1/2 cup (120ml) Coconut milk
- 1 small, juiced Lime
Instructions
- Step 1: In a large skillet, sauté onion, garlic, and bell pepper over medium heat for 5 minutes until softened.
- Step 2: Stir in cumin, paprika, and cooked rice. Cook for 2 minutes until fragrant.
- Step 3: Add beans, corn, and coconut milk. Simmer for 10 minutes until the mixture is creamy and well combined.
- Step 4: Garnish with lime juice and a sprinkle of chopped cilantro. Serve warm in bowls with a side of pickled jalapeños.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Traditional Bean and Rice Bowl take to make?
Total time is about 55 minutes (25 min prep + 30 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 Traditional Bean and Rice 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 (180g), cooked white rice from drying out.
Can I substitute ingredients in Traditional Bean and Rice 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 Traditional Bean and Rice 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 Traditional Bean and Rice 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.
What others are saying
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★★
Perfect mexican recipe for a weeknight dinner.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
