Black Bean & Corn Rice Bowl

1. 1
   prep · ~60 min

   Soak and cook the black beans.

   Rinse the soaked black beans and add them to a pot with 3 cups of water. Bring to a rolling boil, then reduce heat to low, cover, and simmer until tender, about 45-60 minutes. Drain any excess water and set aside.

   TIPTest beans by pressing one between your fingers — it should mash easily but still hold its shape.
2. 2
   boil · ~15 min

   Cook the rice.

   In a saucepan, combine rinsed basmati rice, 3 cups of water, and a pinch of salt. Bring to a boil over high heat, then reduce heat to low, cover tightly, and simmer for 12-15 minutes until all water is absorbed. Remove from heat and let it rest, covered, for 5 minutes. Fluff with a fork.

3. 3
   saute · ~11 min

   Sauté the aromatics and corn.

   1.Heat oil in a large skillet over medium heat.

   2.Add chopped onion and cook until soft and translucent, about 4 minutes.

   3.Stir in minced garlic, cumin powder, and smoked paprika; sauté until fragrant, about 1 minute.

   4.Add corn kernels and cook until they are lightly charred and tender, about 5-6 minutes, stirring occasionally.

   TIPDon't stir the corn too often — letting it sit undisturbed for a minute gives it those tasty charred spots.
4. 4
   mix · ~3 min

   Combine beans with the corn mixture.

   1.Add the cooked black beans to the skillet with the corn and aromatics.

   2.Season with salt and black pepper.

   3.Stir everything together and cook for 2-3 minutes until the beans are heated through and well coated with spices.
5. 5
   assemble · ~2 min

   Assemble the rice bowls.

   1.Divide the cooked rice evenly among 4 serving bowls.

   2.Spoon the black bean and corn mixture generously over the rice.

   3.Top each bowl with diced fresh tomato and diced avocado.

   4.Squeeze fresh lime juice over everything.

   TIPWarm the bowls slightly before serving to keep the rice hot longer.
6. 6
   garnish

   Garnish with cilantro and serve immediately.

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