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- 1 cup jasmine rice - 2 cups vegetable broth - Zest of 1 lime - Juice of 2 limes - 1 cup fresh cilantro, chopped - 1 can black beans, rinsed and drained - 1 red bell pepper, diced - 1 avocado, sliced - 1 small red onion, thinly sliced - 1 cup corn (fresh or frozen) - 1 teaspoon cumin - 1 teaspoon garlic powder - Salt and pepper to taste In making my Cilantro Lime Rice Bowls, I love using jasmine rice. It has a soft and fragrant quality that elevates the dish. Vegetable broth adds depth and flavor to the rice, making it more than just a side. The lime zest and juice bring brightness and tanginess, which is key to this recipe. Fresh cilantro is a must for that vibrant flavor. Black beans add protein and a nice texture. I always choose a red bell pepper for its sweetness and color. Avocado adds creaminess, and red onion gives a slight crunch. Corn, whether fresh or frozen, adds a pop of sweetness. Lastly, cumin and garlic powder enhance the overall flavor profile, making every bite delicious. - Sliced jalapeños - Sour cream - Feta cheese For extra fun, I suggest toppings like sliced jalapeños for heat. Sour cream adds creaminess that balances the spice. Feta cheese can give a salty kick, making the meal even more satisfying. Feel free to mix and match these toppings to suit your taste! {{ingredient_image_1}} - First, rinse 1 cup of jasmine rice under cold water. This step helps remove excess starch. - Next, bring 2 cups of vegetable broth to a boil in a medium pot. Add the rinsed rice. - Reduce the heat to low, cover, and simmer for 15-18 minutes. The rice should be tender when done. - Once the rice is cooked, remove it from heat. Let it sit for 5 minutes before fluffing. - Stir in the zest of 1 lime and the juice of 2 limes. This adds bright flavor. - Mix in 1 cup of chopped fresh cilantro, saving some for later. - Heat a drizzle of oil in a skillet over medium heat. - Add 1 diced red bell pepper and 1 cup of corn. Sauté for about 5 minutes. - Season with 1 teaspoon of cumin and 1 teaspoon of garlic powder. Add salt and pepper to taste. - Start with a generous scoop of cilantro lime rice at the base of your bowl. - Next, add a layer of black beans from a can, rinsed and drained. - Top with the sautéed bell pepper and corn mixture, followed by sliced avocado and thinly sliced red onion. - Finally, sprinkle the remaining cilantro on top. Add optional toppings like sliced jalapeños or sour cream for extra flavor. To make your Cilantro Lime Rice Bowls really pop, focus on seasoning. Start with salt and pepper. They bring out the best in your dish. Use fresh lime juice for a bright zing. Lime zest adds depth too. Always use fresh ingredients when you can. Fresh cilantro and veggies make a huge difference. They offer vibrant flavor and color. Cooking fluffy rice is key. Rinse the jasmine rice until the water runs clear. This removes excess starch. Cook the rice in vegetable broth for added flavor. If you use brown rice, adjust the cooking time. Brown rice needs more water and longer to cook. For a quicker option, try basmati rice, which cooks faster than jasmine. A great bowl needs a good look. Start with a scoop of cilantro lime rice at the base. Layer the black beans and the sautéed veggies next. Add sliced avocado and onion on top. For extra flair, sprinkle cilantro over everything. Use colorful toppings like sliced jalapeños or feta cheese. This not only tastes great but looks beautiful too. Pro Tips Rinse the Rice: Rinsing the jasmine rice under cold water is crucial for achieving fluffy rice. It removes excess starch, preventing it from becoming gummy during cooking. Flavor Infusion: For an extra burst of flavor, consider adding chopped garlic or shallots to the vegetable broth before boiling it for the rice. Customize Your Bowl: Feel free to add your favorite vegetables or proteins, such as grilled chicken or shrimp, to make the rice bowl even heartier. Perfectly Ripened Avocado: To ensure your avocado is perfectly ripe for slicing, gently press on the skin; if it gives slightly, it’s ready to eat! {{image_2}} You can add protein to your cilantro lime rice bowl for extra flavor and nutrition. Grilled chicken or shrimp make great choices. They pair well with the fresh tastes of lime and cilantro. Simply season the protein with salt, cumin, and lime juice before cooking. If you prefer plant-based proteins, try adding tofu or tempeh. You can marinate them in lime juice, garlic, and spices for a tasty kick. Chickpeas also work well and add a nice texture. This recipe is easy to modify for different diets. For a vegan option, just skip any dairy toppings like sour cream or feta cheese. The rice and beans provide plenty of protein. If you need a gluten-free dish, this recipe fits perfectly! All ingredients are gluten-free. For those watching carbs, you can use cauliflower rice instead of jasmine rice. It will still taste great with the lime and cilantro flavors. Want to spice up your rice bowls? Add spices like paprika or chili powder for a bolder taste. Just sprinkle them into the rice or sautéed veggies. You can also experiment with different herbs. Basil or mint can add a fresh twist. Try mixing in these herbs to see what flavors you enjoy most. Each change makes your cilantro lime rice bowl unique and exciting! To keep your cilantro lime rice bowls fresh, store leftovers in airtight containers. This helps prevent moisture loss and keeps the flavors intact. In the fridge, they last up to 3 days. For longer storage, freeze the rice and toppings separately. They can stay good for about 2 months in the freezer. When you reheat your rice bowls, do it gently to keep the texture nice. The best method is to use the microwave with a splash of water. Cover the bowl to trap steam and heat in 1-minute intervals. Stir in between to make sure everything heats evenly. Always check the temperature; it should be at least 165°F to be safe. You can use brown rice or quinoa instead of jasmine rice. Brown rice adds a nutty flavor and more fiber. Quinoa is a protein-packed option that cooks quickly. Both choices work well in this recipe. Just adjust cooking times. Brown rice takes longer to cook, while quinoa cooks faster. Yes, you can make this dish ahead of time. Cook the rice and veggies, then store them separately. Keep the rice in an airtight container in the fridge for up to four days. The veggies also store well. To save time, prep the toppings too. You can assemble your bowls when you're ready to eat. To add spice, try sliced jalapeños or diced serrano peppers. You can mix in chili powder or cayenne pepper for heat. Start with a small amount and adjust to your taste. You can also use spicy black beans for an extra kick. Enjoy exploring different levels of heat in your bowls! This bowl combines jasmine rice, fresh veggies, and spices for a tasty dish. You learned to prepare and customize the meal, plus storage tips for leftovers. You can even adapt it for different diets. Remember, fresh ingredients boost flavor and color. Enjoy experimenting with toppings and protein choices. With these tips, you can make a delicious and healthy bowl anytime. Happy cooking!

Cilantro Lime Rice Bowls

A vibrant and fresh rice bowl featuring jasmine rice, black beans, and a zesty lime-cilantro flavor.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 cup jasmine rice
  • 2 cups vegetable broth
  • 1 unit zest of lime
  • 2 units juice of limes
  • 1 cup fresh cilantro, chopped
  • 1 can black beans, rinsed and drained
  • 1 unit red bell pepper, diced
  • 1 unit avocado, sliced
  • 1 small red onion, thinly sliced
  • 1 cup corn (fresh or frozen)
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • to taste unit salt and pepper
  • optional unit sliced jalapeños
  • optional unit sour cream
  • optional unit feta cheese

Instructions
 

  • Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
  • In a medium pot, bring the vegetable broth to a boil. Add the rinsed rice and reduce the heat to low. Cover and simmer for 15-18 minutes, or until the rice is tender and the broth is absorbed.
  • Once the rice is done, remove it from heat and let it sit for 5 minutes. Then, fluff it with a fork and stir in lime zest, lime juice, and half of the chopped cilantro. Set aside.
  • In a skillet, heat a drizzle of olive oil over medium heat. Add the diced red bell pepper and corn, sautéing for about 5 minutes until the bell pepper is soft. Season with cumin, garlic powder, salt, and pepper. Remove from heat.
  • To assemble the bowls, start with a generous scoop of cilantro lime rice at the base. Top with black beans, sautéed bell pepper and corn mixture, sliced avocado, and red onion.
  • Sprinkle the remaining cilantro on top and add any optional toppings like jalapeños, sour cream, or feta cheese for added flavor.
  • Serve immediately and enjoy your vibrant and fresh Cilantro Lime Rice Bowl!

Notes

Feel free to customize with your favorite toppings.
Keyword cilantro, healthy, lime, rice bowl, vegetarian