Mexican Rice Bowl with Avocado, Corn, Beans & Lime
Ingredients
For the Mexican Rice Bowls
- 2 Minute Rice® Mexican Rice Cups
- 1 ripe avocado, sliced or diced
- 1 cup black beans or pinto beans, drained and rinsed
- ¾ cup corn kernels, fresh, canned or thawed from frozen
- ½ cup cherry tomatoes, halved
- ¼ cup red onion, finely diced
- 2 tablespoons fresh cilantro, chopped
- Juice of 1 lime
- ½ teaspoon ground cumin
- ¼ teaspoon smoked paprika
- Salt and black pepper, to taste
- Optional: shredded lettuce, jalapeño slices, salsa, hot sauce or tortilla strips
For the Lime Cilantro Drizzle
- 2 tablespoons olive oil
- 1 tablespoon fresh lime juice
- 1 tablespoon chopped cilantro
- ½ teaspoon maple syrup or honey
- ¼ teaspoon garlic powder
- Pinch of sea salt
- Optional: 1 teaspoon hot sauce
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(No ratings yet)Mexican Rice Bowl with Avocado, Corn, Beans & Lime
Instructions
Step 1
Dice the avocado, halve the cherry tomatoes, chop the cilantro and finely dice the red onion. Drain and rinse the beans. If using frozen corn, thaw it first. For extra flavour, char the corn in a dry skillet for 2–3 minutes until lightly golden.Step 2
In a small bowl, combine the beans, corn, cumin, smoked paprika, lime juice, salt and black pepper. Stir gently so the beans stay intact. This step adds flavour to the toppings and helps the bowl taste more complete.Step 3
Remove the film completely from each rice cup. Place the cup in the microwave and heat on high for 1 minute. If heating two cups together, heat for 1½ minutes. Stir before serving. Be careful when removing the cups, as the cup and steam will be extremely hot.Step 4
Whisk together olive oil, lime juice, chopped cilantro, maple syrup or honey, garlic powder, sea salt and hot sauce if using. For a creamier version, mix the dressing with 1 tablespoon Greek yogurt, vegan yogurt or sour cream.Step 5
Divide the warm Mexican rice between two bowls. Add the seasoned beans and corn, avocado, cherry tomatoes, red onion and cilantro.Step 6
Drizzle with lime cilantro dressing. Add tortilla strips, jalapeños, salsa or extra lime juice if desired. Serve immediately.
Contents
A Feisty Mexican Feast in 10 Minutes
This Mexican Rice Bowl with Avocado, Corn, Beans & Lime is a colourful, fresh and satisfying meal made with Minute Rice® Mexican Rice Cups. It brings together seasoned Mexican-style rice, creamy avocado, sweet corn, hearty beans, fresh lime juice, cilantro and crunchy toppings for a quick lunch or easy weeknight dinner.
The rice cups provide a savoury tomato-based foundation with notes of onion, garlic, sea salt and black pepper, which makes them an ideal base for a Mexican-inspired vegetarian rice bowl. Because the rice is ready in just 1 minute, this recipe is especially useful when you want a balanced meal without cooking rice from scratch.
Serving Suggestions
If you’re looking to add an extra dimension to this recipe, then we recommend pairing it with some of the following:
- Grilled vegetables
- Tortilla chips and salsa
- Guacamole
- Roasted sweet potatoes
- A simple green salad
- Chicken, shrimp or tofu for extra protein
- Fried egg or scrambled eggs for a breakfast-style version
- Hot sauce or chipotle mayo for added heat
To make this dish heartier, simply add grilled chicken, sautéed shrimp, or for vegans, roasted tofu also works wonders.
Optional Toppings
One of the great things about rice bowls is how customizable they are. Adding toppings is a fun way to put your own stamp on this recipe. Here are a few ideas that may just get your creative juices flowing:
- Pickled red onions
- Tortilla chips or tortilla strips
- Jalapeños
- Pico de gallo
- Vegan sour cream or Greek yogurt
- Shredded cheese or queso fresco
- Lime wedges
Recipe Tips
Use ripe but firm avocado so it holds its shape in the bowl. Add lime juice just before serving to keep the flavour bright and fresh. For extra texture, add tortilla strips, pumpkin seeds or crispy chickpeas. To keep the recipe vegan, use maple syrup instead of honey and avoid dairy-based toppings. For a gluten-free version, check all toppings, sauces and tortilla strips. The rice cups themselves are listed as gluten free by Minute Rice Canada.
Storage and Reheating
Store beans, corn, tomatoes and onion in an airtight container in the refrigerator for up to 3 days. Keep the avocado separate when possible and add it just before serving to prevent browning.
Minute Rice Canada recommends covering and refrigerating unused portions after opening. For the best texture, heat the rice just before assembling the bowl.
If reheating leftovers, warm only the rice, beans and corn. Add avocado, tomatoes, cilantro, lime and dressing after reheating.
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