Rice and Black Bean Burrito Bowl

Try a burrito without the tortilla with this Mexican-inspired spicy rice bowl.

Prep time: 15 minutes

Cook time: 15 minutes

Servings: 2 people


Put the rice in a pan with 300ml water. Bring to the boil, then reduce the heat and simmer for 5 minutes.

Cover the pan and simmer for a further 5 minutes. Remove the pan from the heat and set aside, covered.

Meanwhile, heat the oil in a large frying pan. Add the onion and celery and fry for 5 minutes, or until softened.

Stir in the garlic, paprika and cumin. Cook for 1-2 minutes. Stir in the red pepper, black beans and stock.

Simmer for 10 minutes, season to taste.

Divide the rice and beans between warmed plates and top with the sliced avocado, crumbled feta and a drizzle of yogurt. Serve with

Serve with chilli sauce and tortilla chips, if you like. 



150g basmati rice
1 tbsp olive oil
1/2 onion, finely diced
1 celery stick, trimmed and finely diced
1 small garlic clove, finely chopped
1/2 tsp smoked paprika
1/2 tsp cumin
1 small red pepper, deseeded and finely diced
1 x 400g tinned black beans, drained and rinsed
250ml vegetable stock
1 ripe avocado, thinly sliced
40g feta, crumbled
natural yoghurt
Chilli sauce
Tortilla chips