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In the ever-evolving world of plant-based cuisine, finding dishes that are both satisfying and nutritious can sometimes feel like a challenge. Enter the Zesty Green Chili Rice and Bean Burrito Bowls—an explosion of flavors and textures that will not only please your palate but also nourish your body. This recipe highlights the fragrant aroma of jasmine rice paired with the hearty goodness of black and pinto beans, all brought together with a tangy green chili sauce and an array of fresh toppings.

Green Chili Rice and Bean Burrito Bowls

Discover the vibrant flavors of Zesty Green Chili Rice and Bean Burrito Bowls, a fantastic plant-based meal that's both nutritious and satisfying. Featuring fragrant jasmine rice, hearty black and pinto beans, and a tangy green chili sauce, this dish is perfect for quick dinners or meal prep. With fresh toppings like avocado, corn, and cherry tomatoes, you can customize it to your taste. Embrace this easy, delicious recipe that fuels your body with wholesome ingredients.

Ingredients
  

For the Rice:

1 cup jasmine rice

2 cups vegetable broth

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon cumin

Salt, to taste

For the Beans:

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

1 can (15 oz) pinto beans, rinsed and drained

1 tablespoon olive oil

1 tablespoon green chili sauce (adjust to taste)

1 teaspoon smoked paprika

1/2 teaspoon cumin

Salt & pepper, to taste

For the Toppings:

1 cup corn (canned or frozen, thawed)

1 ripe avocado, sliced

1/2 cup cherry tomatoes, halved

1/4 cup red onion, finely chopped

1/4 cup fresh cilantro, chopped

1 lime, cut into wedges

1 cup shredded cheese (cheddar or queso fresco)

Sour cream, for serving (optional)

Instructions
 

Cook the Rice: In a medium saucepan, heat the olive oil over medium heat. Add the jasmine rice and toast for 1-2 minutes until fragrant. Stir in the vegetable broth, garlic powder, onion powder, cumin, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes or until the rice is cooked and liquid is absorbed. Fluff with a fork and set aside.

    Prepare the Beans: In a skillet over medium heat, add olive oil and the rinsed black and pinto beans. Stir in the green chili sauce, smoked paprika, cumin, salt, and pepper. Cook for about 5-7 minutes until heated through, stirring occasionally.

      Assemble the Bowls: Start with a base of the green chili rice at the bottom of each bowl. Top with a generous scoop of the seasoned beans.

        Add Toppings: Layer on corn, avocado slices, cherry tomatoes, red onion, and sprinkle with fresh cilantro.

          Finish It Off: Top with shredded cheese and a dollop of sour cream if desired. Serve with lime wedges on the side for squeezing over the bowls.

            Enjoy Your Creation! Dig in and enjoy the vibrant flavors of your Green Chili Rice and Bean Burrito Bowls!

              Prep Time, Total Time, Servings:

                15 minutes | 35 minutes | 4 servings