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Rice and Bean Bowl Dinner

Rated as 4 out of 5 Stars

"This dinner bowl recipe comes together in mere minutes and appeals to vegans and omnivores alike. To bring this meal together even faster, make the avocado-cilantro sauce earlier in the day. We like to keep the corn raw for extra crunch and a fresh flavor, but feel free to use cooked, frozen and thawed, or canned corn kernels, if that's what you prefer."
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25 m servings
Original recipe yields 4 servings


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  1. Heat a large skillet over medium heat. Melt butter in skillet; add rice and beans, stirring frequently. Cook until heated through, about 3 minutes. Add water, as needed, to get rice to desired texture. Remove from heat; set aside.
  2. In a blender or mini food processor, combine 1/2 of an avocado, 2 tablespoons cilantro, and lime juice. Blend until sauce is thin. Add water if needed.
  3. In 4 separate bowls, evenly divide rice and bean mixture, tomatoes, and corn. Sprinkle with salt and pepper. Drizzle with about 2 tablespoons of avocado-cilantro sauce. Top evenly with remaining avocado and cilantro. Add 1 tablespoon crushed tortilla chips to each bowl.


  • Nutrition Facts per serving:
  • Calories 472; Fat 19g (28%); sat 4g (18%); Protein 14g; Carb 70g (23%); Fiber 15g (54%); Sugars 6g (added sugars 0g); Sodium 539mg (27%)

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Loved it! I used cauliflower rice as a substitute for the regular brown rice. I also used 4 drops of cilantro and lime essential oils instead of the cilantro and lime, and a whole avocado inste...