Hey there!
This Black Bean and Avocado Rice is one of those easy meals that feels way fancier than it actually is. It’s creamy, zesty, filling, and made with ingredients you probably already have at home.
I’ve been making versions of this since college, and now it’s one of my kids’ favorite bowls! It’s perfect for busy nights, and the leftovers? Even better.
🥄 Why I Love This Recipe
- Takes less than 30 minutes start to finish
- All pantry staples + fresh avocado
- Super kid-friendly, but grown-ups love it too
- Totally vegetarian and easy to make vegan
- Perfect for lunchboxes the next day!
👨👩👧👦 Serves: 4
⏲️ Ready in: 25 minutes
🛒 What You’ll Need
- 1 cup long grain white rice
- 1 can (15 oz) black beans, drained and rinsed
- 1 ripe avocado, diced
- 1 cup frozen corn, thawed
- 1/2 cup shredded cheddar cheese (optional)
- Juice of 1 lime
- 1/4 cup chopped fresh cilantro
- 1/4 tsp garlic powder
- 1/4 tsp cumin
- Salt to taste
- Olive oil
🧑🍳 Pro Tips
- Let the rice cool a little before mixing everything in—it keeps the avocado nice and fresh.
- Add lime juice right before serving so it doesn’t dull the flavor.
- Let kids mash the avocado if they don’t like chunks!
- Want some crunch? Add tortilla strips or chopped bell pepper.
- Make a double batch—it’s so good the next day!
🔧 Tools You’ll Need
- Medium pot with lid
- Cutting board + knife
- Wooden spoon
- Citrus juicer (optional)
- Mixing bowl
🔁 Substitutions & Variations
- No white rice? Use brown rice or quinoa.
- No cheddar? Try feta or skip the cheese for dairy-free.
- Add heat with chopped jalapeños or hot sauce.
- Toss in diced tomatoes or red onion for more texture.
⏱️ Make Ahead Tips
- Cook the rice ahead of time and store in the fridge.
- Prep the beans, corn, and cilantro earlier in the day.
- Don’t cut the avocado until just before serving!
🍽️ What to Serve With
- Grilled chicken or tofu on top
- A side of tortilla chips
- Warm flour or corn tortillas to scoop it all up
- Simple green salad
👩🍳 How to Make Black Bean and Avocado Rice
1. Cook the rice
Add 1 cup of white rice and 2 cups of water to a medium pot. Add a pinch of salt. Bring to a boil, then cover and simmer on low for 18 minutes. Fluff with a fork.
2. Prep the avocado
Dice 1 ripe avocado and set aside.
3. Warm the beans and corn
Heat 1 tsp olive oil in a pan. Add drained black beans and corn. Sprinkle with garlic powder, cumin, and a pinch of salt. Cook for 3–4 minutes until warm.
4. Mix it all together
In a large bowl, mix the cooked rice, beans and corn mixture, avocado, chopped cilantro, and lime juice. Stir gently.
5. Add cheese (optional)
Sprinkle shredded cheddar cheese on top and let it melt just a little from the heat of the rice.
🧊 Leftovers & Storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Best served cold or gently reheated.
- Add a splash of lime or a drizzle of olive oil to freshen it up!
❓ FAQ
Can I use canned corn?
Yep! Just drain it first.
Can I use brown rice?
Totally! It’ll take a little longer to cook, but it works great.
Is it spicy?
Not at all! But feel free to add spice if your family likes a little kick.
How do I keep the avocado from browning?
Add it right before serving and squeeze extra lime juice over it!
🥄 That’s it!
Simple, fresh, and super satisfying. Whether you’re feeding picky eaters, trying Meatless Monday, or just craving something light but hearty, this Black Bean and Avocado Rice totally delivers. Let me know if you make it—I’d love to hear how it went and if your crew liked it as much as mine does!
Drop a comment with questions or share your version ❤️