Mexican Rice Bowl

Spicy rice with black beans, corn and avocado. Cheap, nutritious and full of flavor. This colorful bowl is a complete meal that's as satisfying as it is healthy.

A Complete Protein Source

When you combine rice and beans, you get a complete protein with all essential amino acids. This makes it an excellent choice for vegetarians or anyone looking to reduce meat consumption while still meeting their protein needs.

Ingredients

• 2 cups long-grain rice
• 1 can (400g) black beans, drained and rinsed
• 1 cup frozen corn kernels
• 1 red bell pepper, diced
• 1 can (400g) diced tomatoes
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp chili powder
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 2 tbsp olive oil
• Fresh cilantro for garnish
• 2 avocados (add fresh when serving)
• Lime wedges for serving

Preparation Steps

1. Rinse the rice under cold water until the water runs clear.
2. Heat olive oil in a large pan over medium heat.
3. Add the diced bell pepper and garlic. Sauté for 2-3 minutes.
4. Add the rice, cumin, paprika, and chili powder. Stir to coat the rice with spices.
5. Pour in the vegetable broth and diced tomatoes. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 15-18 minutes until rice is cooked.
7. In the last 5 minutes, add the black beans and corn on top (don't stir yet).
8. Once rice is done, fluff with a fork and gently mix in the beans and corn.
9. Divide into 5 meal prep containers.
10. When ready to serve, top with fresh avocado slices, cilantro, and a squeeze of lime.

Customizable to Your Taste

The beauty of this bowl is its versatility. Add grilled chicken for extra protein, swap black beans for pinto, or adjust the spice level to your preference. Make it your own!

Meal Prep Tips

• Keep avocado separate until serving to prevent browning
• Store components separately for best texture
• Rice reheats perfectly in the microwave with a splash of water
• Prep the base on Sunday for easy weekday lunches