Vegetarian Rice and Bean Bowl with Regional Roasted Peppers and Corn

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-27 · Updated 2026-07-27

A hearty vegetarian bowl combining seasoned black beans, fluffy rice, and roasted regional peppers and corn for a colorful, nutritious meal. This latin american-inspired vegetarian (vegetarian) ready in about 35 minutes pairs long grain white rice, water, corn kernels (fresh or frozen) 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 cup long grain white rice
• 2 cups water
• 1 can (15 oz) black beans (canned, drained and rinsed)
• 1 large, sliced into 1/2-inch strips red bell pepper
• 1 large, sliced into 1/2-inch strips yellow bell pepper
• 1 cup corn kernels (fresh or frozen)
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh cilantro
• 1, juiced lime

Instructions

1. Step 1: Preheat oven to 425°F. Toss 1 large sliced red bell pepper, 1 large sliced yellow bell pepper, and 1 cup corn kernels with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 15 minutes until edges are slightly charred and vegetables are tender.
2. Step 2: While vegetables roast, 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 fluffy.
3. Step 3: In a medium skillet over medium heat, warm 1 tbsp olive oil. Add 1 can (15 oz) drained and rinsed black beans, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 5 minutes until heated through and fragrant.
4. Step 4: In a large bowl, combine cooked rice, spiced black beans, and roasted peppers and corn. Stir in 1/4 cup chopped fresh cilantro and juice of 1 lime for brightness before serving.