By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 6
396 cal · 35 min
Cilantro Lime Rice Bowl with Avocado and Beans
Recipe GLPR744615f0f03b28
A fresh and vibrant vegetarian rice bowl featuring cilantro-lime seasoned rice topped with black beans, corn, homemade pico-style salsa, creamy avocado slices, and a tangy cilantro-lime dressing. Finished with crispy tortilla chips for texture.
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Ingredients
6 ounces garlic and herb flavored rice
1 can (15 ounces) black beans, drained and rinsed thoroughly
2/3 cup frozen sweet corn
6 tablespoons sunflower oil, divided
2 large tomatoes, diced
1/2 jalapeño pepper, seeded and finely diced
3 tablespoons fresh cilantro, chopped, divided
1/3 cup green onions (white and pale green parts), chopped, divided
3 fresh limes, juiced
1.5 teaspoons honey
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
Salt to taste
1 ripe avocado, peeled, pitted, and thinly sliced
24 tortilla chips, for serving
Directions
Prepare the rice according to package directions using either a microwave or stovetop method. Set aside when cooked.
While the rice cooks, heat 1 tablespoon of oil in a small skillet over medium heat. Add the drained black beans and frozen corn, and warm through, stirring occasionally, until heated thoroughly (about 5 minutes). Alternatively, combine the beans and corn in a microwave-safe bowl and heat on high for 2–3 minutes until warmed through.
Prepare the fresh salsa: Set aside 1 tablespoon each of chopped cilantro and green onion for the dressing. Combine the remaining cilantro and green onion with the diced tomato and jalapeño in a bowl. Mix well and set aside.
Make the cilantro-lime dressing: In a small mixing bowl, whisk together the remaining 5 tablespoons of oil, juice from two of the limes, honey, cumin, and garlic powder. Stir in the reserved 1 tablespoon cilantro and 1 tablespoon green onion. Season to taste with salt and whisk until well combined.
Slice the avocado thinly and immediately drizzle with the juice from the remaining lime to prevent browning.
Assemble the bowls: Divide the cooked rice equally among six serving bowls. Top each bowl with equal portions of the warm black bean and corn mixture, then add a spoonful of the fresh salsa.
Arrange 3–4 thin slices of avocado on top of each bowl.
Drizzle the cilantro-lime dressing generously over the entire contents of each bowl.
Top each bowl with a few crushed tortilla chips for crunch and serve immediately.
Comments
This is a solid weeknight bowl that checks most boxes for a Charlotte kitchen. All ingredients are standard items available at Harris Teeter, Food Lion, or Walmart without a special stop—rice, canned or dried beans, frozen corn, cilantro, and avocados rotate through every week. The stated 35 minutes is honest if you're using canned beans and pre-cooked rice; add 10 to 15 minutes if starting with dried beans or white rice, which most home cooks will do. At roughly $1.20 to $1.50 per serving, the cost is reasonable, though avocado price swings will affect the final total depending on season. The dish reheats adequately for leftovers, though avocado should be added fresh at serving time. It's a flexible, no-fuss meal that adapts to what's in your pantry and doesn't demand constant attention, making it genuinely practical for families.
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