Mexican black beans and rice bowl

Based on recipe on realsimple website

Prep time: 10 minutes
Cook time: 10-15 minutes (excluding time for rice to cook)
Servings: 4


  • 2 Tbsp olive oil
  • 2 cups sliced red onion
  • 3 to 4 cups cooked rice
  • 2 (15-oz) cans of black beans
  • 1-2 Tbsp chopped chipotle peppers in adobo sauce
  • 3/4 tsp of sale
  • 2 cups halved or quartered cherry or grape tomatoes
  • avocado
  • sour cream


  1. Cook rice based on instructions.
  2. While the rice is cooking, prep the ingredients.
    1. Slice red onions.
    2. Cut avocado into slices or chunks.
    3. Half or quarter cherry or grape tomatoes.
    4. Drain black beans.
    5. Chop chipotles.
  3. Five minutes before rice is done, add 1 Tbsp of olive oil to a skillet over medium-high. Add onion and cook about 5 minutes, until onions are soft.
  4. Add cooked rice and stir to mix onions and rice together. Cook for 2 to 4 minutes. Remove from skillet.
  5. Add 1 Tbsp of olive oil to skillet. Add beans, 1/4 cup of water, chopped chipotles, and salt. Stir and cook for 2 to 4 minutes, until warm.
    Add more water as needed, or cook without  a lid to burn off excess water.
  6. Add portions of rice mixture to bowls, topped with tomatoes, black beans, sour cream, and avocado.

You can use any type of rice. I like to use brown or brown jasmine rice. The original recipe calls for four cups, but I typically cook three (1 cup of uncooked rice = 3 cups of cooked rice).

The original recipe calls for 1 can of black beans, but I found that the dish needed more black beans.

The avocado should be medium firm so you can cut it into slices or chunks (as opposed to ripe avocados that you mash to make guacamole).

Add more or less chipotles depending on your preferred level of spiciness. Remember that the rice, tomatoes, sour cream, and avocados will help cut the spiciness a bit.


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