Mango Black Bean Brown Rice (Printable)

A colorful bowl combining mango, black beans, brown rice, fresh vegetables, and a zesty lime dressing.

# Components:

→ 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 honey or agave syrup
15 - 1/2 teaspoon ground cumin
16 - 1/4 teaspoon chili powder
17 - Salt and black pepper to taste

→ Garnish

18 - Lime wedges for serving

# Method:

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 rice is tender and liquid is absorbed. Fluff with a fork and set aside.
02 - While rice cooks, prepare all vegetables and fruits: dice the mango, halve the cherry tomatoes, dice the red onion and bell pepper, and chop the fresh cilantro. Set aside.
03 - In a small bowl, whisk together olive oil, lime juice, honey or agave, cumin, chili powder, salt, and pepper until well combined.
04 - Combine black beans and corn in a small saucepan over low heat. Warm through, stirring occasionally, then set aside.
05 - Divide cooked brown rice evenly among 4 bowls. Top each bowl with warmed black beans and corn, diced mango, cherry tomatoes, red onion, red bell pepper, and avocado slices. Sprinkle with fresh cilantro.
06 - Drizzle each bowl with lime dressing and garnish with lime wedges. Serve immediately.

# Expert Advice:

01 -
  • It looks like you spent hours in the kitchen, but you're actually done in less than an hour with minimal fuss.
  • Every single component plays a role, so nothing feels like filler or afterthought on your plate.
  • The combination of warm beans and cool mango feels like summer and comfort food had a conversation.
02 -
  • Assemble these bowls right before eating because the avocado will brown and the rice will get cold if you make them ahead, even if you cover them.
  • The dressing is the secret weapon here, so don't skimp on the lime juice or cumin, and always taste it before you pour.
03 -
  • Buy your mango a day or two before you plan to make these bowls, then leave it on the counter to ripen naturally, it'll have so much more flavor than one picked too early.
  • If your lime is hard and yields nothing when you squeeze it, microwave it for fifteen seconds first, it releases the juice like magic.
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