Ingredients:

  • 1 cup long-grain white rice (e.g., Basmati or Jasmine)
  • 2 cups cold water or vegetable stock
  • 1 tablespoon olive oil or vegetable oil (for rice)
  • ½ teaspoon salt, plus more to taste
  • Zest of 1 large lime
  • 2 tablespoons fresh lime juice (for rice)
  • ½ cup finely chopped fresh cilantro (coriander leaves)
  • 1 tablespoon olive oil (for filling)
  • 1 large red onion, diced
  • 1 red bell pepper, seeded and diced
  • 1 yellow bell pepper, seeded and diced
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 cup sweetcorn kernels (frozen or canned)
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ¼ teaspoon dried oregano
  • Salt and black pepper to taste
  • ½ cup plain Greek yoghurt or sour cream
  • 1-2 chipotle peppers in adobo sauce, chopped
  • 2 tablespoons adobo sauce (from the can)
  • 2 tablespoons fresh lime juice (for dressing)
  • 1 tablespoon water, to thin
  • ¼ teaspoon salt (for dressing)
  • 1 ripe avocado, sliced or diced (for topping)
  • 1 cup shredded romaine lettuce or cabbage slaw (for topping)
  • Cotija cheese or crumbled feta (optional, for topping)
  • Extra lime wedges (for serving)

Instructions:

  1. Rinse the rice under cold water until the water runs clear. In a saucepan, combine the rinsed rice, water/stock, 1 tbsp oil, and ½ tsp salt. Bring to a boil, then immediately reduce the heat to the lowest setting, cover, and simmer for 18–20 minutes until all liquid is absorbed.
  2. Remove the pan from the heat and let it sit (still covered) for 5 minutes. Uncover, fluff the rice with a fork, and stir in the lime zest, 2 tbsp lime juice, and chopped cilantro. Cover to keep warm.
  3. For the dressing: In a small food processor or bowl, combine the Greek yoghurt/sour cream, chopped chipotle peppers, 2 tbsp adobo sauce, 2 tbsp lime juice, 1 tbsp water, and ¼ tsp salt. Blend until completely smooth and creamy. Taste and set aside.
  4. Cook the Veggie Filling: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the diced red onion and bell peppers. Sauté for 5–7 minutes until the vegetables soften slightly.
  5. Stir in the minced garlic, smoked paprika, cumin, and oregano. Cook for 1 minute until fragrant.
  6. Add the rinsed black beans and the sweetcorn. Cook for another 3–5 minutes, stirring well, until the beans are heated through. Season generously with salt and pepper.
  7. Assemble the Bowls: Scoop a generous portion of the warm Cilantro-Lime Rice into the bottom of each bowl. Spoon the Smoky Veggie Filling next to the rice.
  8. Add toppings: Add the shredded lettuce, sliced avocado, and a sprinkle of Cotija cheese (if using). Drizzle the creamy Chipotle-Lime Dressing liberally over the top. Serve immediately with extra lime wedges.