Mexican Avocado Rice Bowl

A vibrant and satisfying vegetarian Mexican rice bowl featuring creamy avocado, seasoned rice, and fresh vegetables. Perfect as a wholesome main dish packed with flavor and texture.

Steps

1. Heat olive oil in a pan over medium heat. 2. Add corn kernels and cook for 2-3 minutes until slightly charred. 3. Stir in black beans, cumin, salt, pepper, and chili powder (if using). Cook for another 2 minutes. 4. Add the cooked rice to the pan and mix well to combine and warm through. 5. Remove from heat and gently fold in half of the lime juice and cilantro. 6. Transfer the rice mixture to a bowl. 7. Top with sliced avocado and diced tomato. 8. Drizzle remaining lime juice over the top and garnish with extra cilantro if desired. 9. Serve immediately and enjoy your fresh Mexican Avocado Rice Bowl.

1/2 cup cooked white rice 1/2 ripe avocado, sliced 1/4 cup black beans, rinsed and drained 1/4 cup corn kernels (fresh or frozen) 1 small tomato, diced 1 tablespoon chopped cilantro 1/2 lime, juiced 1/4 teaspoon cumin Salt and pepper to taste 1 tablespoon olive oil Optional: a pinch of chili powder or hot sauce