15-Min Mexican Rice & Bean Bowl
Warm rice and beans layered with fresh avocado, salsa, and quick-sautéed greens and onions. A veggie-packed weeknight dinner that comes together in minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 380
- Protein
- 12g
Ingredients
- 1.5 cups cooked white or brown rice (or 1 cup leftover rice, warmed)
- 1 can (15 oz) canned black beans, drained and rinsed
- ¾ cup salsa (fresh or jarred)
- 1 whole avocado, sliced
Instructions
- 1
If rice isn't warm, heat it in a skillet over medium for 2 minutes, stirring occasionally, until steaming.
- 2
Add black beans to the skillet and stir gently for 1 minute to warm through.
- 3
Sauté the sliced onions in a separate skillet with oil and salt for 3 minutes until soft.
- 4
Add the green vegetables and cook for 2 minutes until tender-crisp.
- 5
Divide rice and beans between two bowls, top with sautéed onions and greens.
- 6
Add avocado slices and salsa to each bowl. Serve immediately.
Tools you’ll need
- two 10-inch skillets or one 12-inch skillet (if reusing)
- cutting board
- spoon or spatula
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