Mango Black Bean Brown Rice (Printable)

Wholesome bowl with mango, black beans, brown rice, fresh veggies, and a bright lime dressing.

# What You'll Need:

→ Grains

01 - 1 cup uncooked brown rice
02 - 2 cups water
03 - 1/2 teaspoon salt

→ Beans

04 - 1 (15 oz) can black beans, drained and rinsed

→ Fruits and Vegetables

05 - 1 ripe mango, diced
06 - 1 cup cherry tomatoes, halved
07 - 1/2 red onion, finely diced
08 - 1 red bell pepper, diced
09 - 1 cup corn kernels, fresh or frozen
10 - 1 avocado, sliced
11 - 1/4 cup fresh cilantro, chopped

→ Dressing

12 - 3 tablespoons extra-virgin olive oil
13 - Juice of 2 limes
14 - 1 teaspoon agave syrup
15 - 1/2 teaspoon cumin
16 - 1/4 teaspoon chili powder
17 - Salt and black pepper to taste

→ Garnish

18 - Lime wedges

# How To Make It:

01 - Rinse brown rice under cold water. Combine rice, water, and salt in a medium saucepan. Bring to a boil, then reduce heat, cover, and simmer for 30 to 35 minutes until tender and water is absorbed. Fluff with a fork and set aside.
02 - While rice cooks, dice the mango, halve cherry tomatoes, dice red onion and bell pepper, and chop cilantro. Set all prepped vegetables aside.
03 - In a small bowl, whisk together olive oil, lime juice, agave syrup, cumin, chili powder, salt, and pepper until well combined.
04 - Heat black beans and corn together in a small saucepan over low heat until warmed through, approximately 5 minutes. Set aside.
05 - Divide brown rice evenly among 4 serving bowls. Layer each bowl with black beans and corn, mango, cherry tomatoes, red onion, red bell pepper, avocado slices, and cilantro.
06 - Drizzle each bowl with lime dressing and garnish with lime wedges. Serve immediately.

# Expert Suggestions:

01 -
  • It tastes like a vacation in a bowl without requiring a plane ticket or fancy groceries.
  • Everything can be prepped while the rice cooks, so you're actually done in under an hour.
  • The leftovers stay fresh and somehow taste even better the next day when flavors have cozied up together.
02 -
  • Do not assemble these more than 15 minutes before eating unless you want your avocado to turn gray and your rice to absorb all the dressing and become dense.
  • The dressing is where half the flavor lives—don't be shy with it, and always keep some on the side so people can add more if they want.
03 -
  • Brown rice can go watery if you use too much water or don't let it rest covered for a few minutes after cooking—trust the time, and don't peek constantly.
  • The lime dressing is where you build flavor, so taste it before you pour, adjust the spices to your preference, and remember that salt is what makes everything else taste more like itself.
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