Fork Weekly
Burrito bowls are the meal-prep MVP: infinitely customizable, genuinely good cold or reheated, and built on a base of bright cilantro-lime rice that makes everything taste fresh.
The one move that lifts this above a sad desk lunch is charring the corn — leave it undisturbed in a hot pan so it picks up those smoky, caramelized edges before the beans go in.
Rice and Corn Burrito Bowls
Cilantro-lime rice topped with charred corn, black beans, salsa and all the fixings — a fresh, customizable meal-prep bowl that's ready in 30 minutes.
Ingredients
For the cilantro-lime rice
- 1.5 cups (280 g) long-grain white rice
- 3 cups (720 ml) water
- 2 tbsp lime juice
- ⅓ cup chopped cilantro
- 1 tsp salt
For the bowls
- 2 cups corn kernels (fresh, frozen or grilled)
- 1 can (15 oz / 425 g) black beans, drained and rinsed
- 1 tsp ground cumin
- 1 tbsp olive oil
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- ½ cup salsa or pico de gallo
- Lime wedges, to serve
Instructions
- Cook the rice with the water and salt according to package directions. Fluff, then stir in the lime juice and cilantro.
- Heat the olive oil in a skillet over medium-high. Add the corn and cook undisturbed 3–4 minutes to char, then stir in the black beans and cumin and warm through, 2 minutes.
- Divide the rice among four bowls.
- Top with the corn and beans, cherry tomatoes, avocado and salsa.
- Finish with a squeeze of lime and serve, or pack into containers for the week.
Recipe notes & tips
- Charring the corn undisturbed gives it a smoky, grilled flavor even on the stovetop.
- For meal prep, keep the avocado separate and add it fresh each day.
- Add grilled chicken, shredded cheese, or a dollop of sour cream to bulk it up.
452 kcalCalories
13 gProtein
74 gCarbs
13 gFat