clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

30-Minute Rice and Beans Veggie Bowl

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine Gordon
  • Total Time: 27 minutes



For the bell pepper saute (serve hot):

  • 3 medium bell peppers (I like to use one red, one orange and one yellow, stem and seeds removed, sliced)
  • ½ large white onion (sliced)
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon salt
  • ½ teaspoon pepper

For the pico de gallo (serve well chilled);

  • 4 roma tomatoes (seeded and finely diced)
  • ½ large white onion (finely diced)
  • ½ cup fresh cilantro (chopped)
  • 1 jalapeno (finely diced (seeds optional depending on how spicy you want it))
  • ½ juicy lime (juiced)
  • ½ teaspoon salt

Everything else:

  • 2 cups cooked brown rice* (serve warm or hot)
  • 1 can black beans (drained (serve room temperature or warm))
  • 1 avocado (diced (chilled))

For garnish:

  • Fresh lime (squeezed overtop everything)
  • Fresh cilantro
  • Salt + pepper sprinkled on top to taste


  1. For the bell pepper saute: Bring a 12 inch pan to medium-low heat and add bell peppers, onions, olive oil, salt and pepper. Cook for 20 minutes or until bell peppers are tender stirring occasionally. This can be made a couple days in advance and warmed just before serving.
  2. For the pico de gallo: Combine tomato, onion, cilantro, jalapeno, lime and salt together in a bowl. Season to taste with additional lime juice and salt if needed. You can make this in advance and store in the refrigerator for up to one day. Before you serve it, stir it well and drain any excess liquid.
  3. Assemble your bowls: Add 1 cup of warm or hot cooked brown rice to each bowl. Add ½ cup room temperature or warm black beans to each bowl. Add ½ cup warm or hot sautéed bell peppers and ½ cup of chilled pico de gallo to each bowl. Divide the chilled avocado between the two bowls so each bowl gets half of the avocado. Squeeze fresh lime juice over the entire bowl. Sprinkle chopped cilantro overtop the bowl if desired. Taste and add more salt and pepper if needed. Enjoy!


Enjoy the extra pico de gallo with your favorite chips! Store extra ingredients in an airtight container in your refrigerator and assemble more bowls throughout the week. You will likely have some leftover black beans and sautéed bell peppers & onions.

  • Prep Time: 7 minutes
  • Cook Time: 20 minutes
  • Category: Main
Scroll To Top