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Homemade Mexican Rice Bowl photo

Mexican Rice Bowl

This Mexican Rice Bowl is a vibrant fiesta of flavors! Packed with zesty cilantro lime rice, hearty black beans, and fresh toppings, it’s a crowd-pleaser!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Cilantro Lime Rice:
  • 1 cup Basmati or Jasmine Rice rinsed until water runs clear
  • 1 lime Fresh Lime Juice
  • 1 handful Chopped Cilantro
  • to taste Salt
For the Bowl:
  • 1 can Black Beans canned or cooked from scratch
  • 1 Diced Tomatoes fresh or canned
  • 1 Diced Red Onion
  • 1 Avocado Slices

Equipment

  • Rice cooker or pot
  • Can opener
  • Cutting Board and Knife
  • Mixing Bowl
  • Serving bowls

Method
 

Instructions
  1. Start by rinsing the rice under cold water until the water runs clear. Cook the rice according to package instructions.
  2. Once cooked, fluff the rice and stir in lime juice and chopped cilantro. Season with salt to taste.
  3. If using canned black beans, drain and rinse them. Heat in a saucepan until warmed through.
  4. Dice fresh tomatoes and red onion, and chop additional cilantro. Slice avocado just before serving.
  5. In a serving bowl, layer the cilantro lime rice, black beans, diced tomatoes, red onion, and avocado. Top with cilantro and lime juice.

Notes

  • Store cooked rice in an airtight container in the fridge for up to 4 days.
  • Use quinoa instead of rice for a protein-rich option.
  • Fresh lime juice is essential for flavor; don’t skip it!