Smoky Pinto Bean & Veggie Rice Bowls
A satisfying bowl full of smoky, spiced pinto beans, hearty brown rice, sweet corn, and crisp bell peppers. Easy to customize with toppings like avocado and hot sauce, it’s a flexible, high-fiber meal that’s great for leftovers.
- Servings
4 - Prep Time
10 - Cook Time
20
Ingredients
- 2 cups cooked brown rice
- 1 1/2 cups cooked pinto beans (or 1 can, drained)
- 1 cup corn (fresh, frozen, or canned)
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped
- 1 to 2 tsp smoked paprika
- 1 tsp ground cumin
- 1 tbsp tomato paste (optional)
- Salt, pepper, garlic powder to taste
- Juice of 1/2 lime
- Optional toppings: avocado, cilantro, pickled onions, shredded lettuce, hot sauce
Instructions
- In a large skillet over medium heat, sauté onion and bell pepper until softened.
- Add corn, pinto beans, tomato paste, and all spices. Stir to combine.
- Add cooked rice and lime juice. Stir and cook until everything is heated through.
- Taste and adjust seasoning. Serve warm in bowls.
- Top with avocado, cilantro, or other desired toppings.