15-Minute Mexican Rice & Bean Bowl
Warm rice and black beans topped with fresh avocado and bright salsa — a no-cook finish that comes together in minutes. Serve hot or room temperature for an instant weeknight dinner.
- Total time
- 15 min
- Servings
- 2
- Calories
- 380
- Protein
- 12g
quicklightsatisfyingmexicanvegetariangluten-freedairy-freevegan
Ingredients
- 2 cups brown rice, cooked
- 1 can (15 oz) canned black beans, drained and rinsed
- ¾ cup salsa
- 1 whole avocado, sliced
Instructions
- 1
Warm the rice in a skillet or microwave over medium heat, stirring occasionally, until heated through, about 3 minutes.
- 2
Add the black beans to the warm rice and stir until combined and warmed, about 1 minute.
- 3
Divide the rice and bean mixture between two bowls.
- 4
Top each bowl with salsa and fresh avocado slices.
- 5
Serve immediately.
Tools you’ll need
- 1 skillet or microwave-safe bowl
- wooden spoon
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