1hBlack Bean Rice Bowls
Brown rice bowls with black beans, corn, cherry tomatoes, romaine lettuce, and cheddar cheese. A healthy, kid-friendly vegetarian lunch for a family of 4.
- Energy
- 573 calories per serving
- Protein
- 26 g per serving
- Carbs
- 83.4 g per serving
- Fat
- 16 g per serving
- Sodium
- 1159 mg per serving
Shopping options
Cook this recipe
- romaine lettuce-4 cups
- water-3 cups
- canned black beans-2 cans
- cherry tomatoes-2 cups
- brown rice-1.5 cups
- frozen corn kernels-1.5 cups
- cheddar cheese-1 cup
- lime juice-2 tablespoons
- olive oil-1 tablespoon
- chili powder-1 teaspoon
- salt-0.75 teaspoons
Prep the vegetables by halving the cherry tomatoes and chopping the romaine lettuce; rinse the brown rice and rinse and drain the black beans.
Keep fingers tucked and the knife blade angled away while cutting the tomatoes and lettuce.
In a medium saucepan, combine brown rice, water, and 1/2 teaspoon salt. Bring to a boil, then reduce to low, cover, and cook for 40 minutes until the rice is tender.
Use caution around the hot saucepan and escaping steam while the rice cooks.
Remove the rice from heat and let it stand, covered, for 5 minutes. Fluff with a fork until the grains are light and separate.
Open the lid away from your face to avoid steam burns.
In a small saucepan, warm olive oil over medium heat. Add black beans, frozen corn, chili powder, and remaining 1/4 teaspoon salt; cook for 5 to 7 minutes until hot.
Heat the beans and corn until steaming hot before serving.
Stir lime juice into the bean and corn mixture, then taste to ensure it is mild and well seasoned.
Divide the prepared rice among 4 bowls. Top each bowl with romaine lettuce, the bean and corn mixture, cherry tomatoes, and cheddar cheese.
Serve immediately while the rice and beans are warm and the lettuce is crisp.
Let bowls cool slightly before serving to young children.
How did it turn out?
Rating and review tools are unavailable right now.