MexicanMainEasy

Black Rice and Black Bean Burrito Bowl

Name: Black Rice and Black Bean Burrito Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1.5 cups Agriko black rice; 3 cups vegetable broth; 2 cans (15 oz each) black beans, drained and rinsed; 2 cups fresh corn kernels (or frozen); 1 red bell pepper diced; ½ cup sour cream; 2 limes, juiced; 2 cups fresh cilantro, chopped; 1 teaspoon cumin; Salt and pepper to taste seasoning

Prep 15 mins

Cook 30 mins

Total 45 mins

Serves 4

Ingredients

1.5 cups Agriko black rice
3 cups vegetable broth
2 cans (15 oz each) black beans, drained and rinsed
2 cups fresh corn kernels (or frozen)
1 red bell pepper diced
½ cup sour cream
2 limes, juiced
2 cups fresh cilantro, chopped
1 teaspoon cumin
Salt and pepper to taste seasoning

Instructions

Rinse Agriko black rice thoroughly under cold water until the water runs clear, removing any debris.
In a large pot, bring vegetable broth to a boil. Add the rinsed black rice and cumin, stir well, then reduce heat to low. Cover and simmer for 25-30 minutes until rice is tender and liquid is absorbed.
While rice cooks, prepare the lime crema by whisking together sour cream, juice from 1.5 limes, half of the cilantro, and salt and pepper to taste. Set aside.
In a separate skillet over medium heat, warm the black beans with a squeeze of lime juice, stirring occasionally for 5 minutes until heated through.
Gently fold together the cooked corn, diced red bell pepper, and remaining cilantro. Season with salt, pepper, and lime juice.
To assemble bowls, divide the cooked black rice among four bowls, then top with warmed black beans and the corn-pepper mixture.
Drizzle each bowl generously with lime crema and serve immediately with lime wedges on the side.

Chef's Tip

For deeper flavor, toast the dry black rice in a dry pan for 2-3 minutes before rinsing—this enhances its nutty, earthy notes and pairs beautifully with Mexican spices.