Ingredients
Base Ingredients
- 2 cups cooked long-grain white rice Cook according to package directions
- 2 cans black beans, drained and rinsed
- 1 tablespoon olive oil For cooking the onion
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt Plus more to taste
- 1/4 teaspoon black pepper
- 1 cup corn kernels, fresh or frozen Warmed before serving
- 1 cup halved cherry tomatoes
- 1/4 cup chopped fresh cilantro Plus extra for serving
- 1 lime cut into wedges
Cilantro Lime Yogurt Sauce
- 1 cup plain Greek yogurt
- 1/2 cup lightly packed fresh cilantro leaves
- 3 tablespoons fresh lime juice
- 1 teaspoon lime zest
- 1 small garlic clove, roughly chopped
- 1 tablespoon honey or maple syrup
- 1 tablespoon olive oil
- 2 tablespoons water Plus more as needed
- 1/4 teaspoon kosher salt For the sauce
Toppings
- 1/2 cup crumbled cotija or feta cheese
- 1 jalapeño, thinly sliced (optional) For heat
- 1/2 cup crushed tortilla chips or tortilla strips For crunch
Method
Preparation
- Cook the rice according to package directions if you haven’t already, then fluff it with a fork and keep it warm.
- Heat the olive oil in a large skillet over medium heat, then add the chopped onion and cook until softened and translucent.
- Stir in the minced garlic and cook just until fragrant, about 30 seconds, being careful not to let it brown.
- Sprinkle the cumin, chili powder, smoked paprika, kosher salt, and black pepper over the onions and garlic, stirring to coat and lightly toast the spices.
- Add the drained black beans and a splash of water, then stir and simmer for a few minutes until the beans are heated through and coated in the spiced mixture.
- Taste the beans and adjust the seasoning with additional salt or pepper as needed, then reduce the heat to low to keep them warm.
- Warm the corn kernels in a small skillet or microwave-safe bowl until hot, then set aside.
- Prepare the fresh toppings: halve the cherry tomatoes, dice the red bell pepper, slice the avocado, thinly slice the green onions, and chop the fresh cilantro.
Cilantro Lime Yogurt Sauce
- In a blender or food processor, add the Greek yogurt, cilantro leaves, lime juice, lime zest, small garlic clove, honey or maple syrup, olive oil, water, and kosher salt for the sauce.
- Blend until smooth and creamy, adding more water if needed to reach a pourable consistency.
- Taste the sauce and adjust the seasoning with extra lime juice or salt as desired, then transfer it to a jar or bowl for serving.
Assembly
- Divide the warm rice among four serving bowls.
- Spoon a generous portion of the warm black beans over each bowl of rice.
- Arrange the warmed corn, cherry tomatoes, red bell pepper, avocado slices, and green onions over the rice and beans.
- Sprinkle each bowl with chopped fresh cilantro and crumbled cotija or feta cheese.
- Drizzle the cilantro lime yogurt sauce generously over the top.
- Add sliced jalapeño for heat if desired, and finish with a handful of crushed tortilla chips or tortilla strips for crunch.
- Serve each bowl with a lime wedge on the side for squeezing just before eating.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 60gProtein: 18gFat: 15gSaturated Fat: 5gSodium: 700mgFiber: 12gSugar: 5g
Notes
Serve warm with personalized toppings. Store leftovers in separate airtight containers. Rice and beans last for 3-4 days; sauces should be consumed in 2-3 days.
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