Rice and Bean Bowls with Corn and Avocado Sauce
By America's Test Kitchen KidsPublished on January 27, 2023
Time
1 hour
Yield
Serves 4 to 6
What Kids Are Saying
“Everything was so fun to make! Also, the avocado sauce was delicious.” —Jaden, recipe tester, age 9
Ingredients
1 ripe avocado 6 tablespoons water ¼ cup fresh cilantro leaves 2 tablespoons lime juice, squeezed from 1 lime2 tablespoons sour cream Table salt and pepper 2 (15-ounce) cans black beans, opened1 cup long-grain white rice 1 tablespoon plus 1 tablespoon extra-virgin olive oil, measured separately1½ cups frozen corn 1 onion, peeled and chopped fine1 teaspoon ground cumin 2 cups vegetable broth Pico de gallo or salsa
Instructions
- Prepare avocado following photos, “Step-by-Step: How to Prep an Avocado,” below. Use spoon to scoop avocado from skin into food processor. Discard skin.
- Add water, cilantro, lime juice, sour cream, and ¼ teaspoon salt to food processor and lock lid into place. Process mixture until completely smooth, about 1 minute. Stop food processor. Carefully remove food processor blade (ask an adult for help). Use rubber spatula to transfer avocado sauce to small bowl.
- Set colander in sink. Pour beans into colander and rinse with cold water. Shake colander to drain well. Pour rice into fine-mesh strainer and rinse with cold water until water is no longer cloudy. Shake strainer to drain well. Set aside.
- In 12-inch nonstick skillet, heat 1 tablespoon oil over medium heat for 1 minute (oil should be hot but not smoking). Add corn to skillet and use rubber spatula to spread it in even layer. Cook, stirring occasionally, until corn is lightly browned, about 5 minutes. Turn off heat. Use spatula to transfer corn to medium bowl. Cover bowl with aluminum foil.
- Add onion, cumin, ½ teaspoon salt, and remaining 1 tablespoon oil to skillet and return to medium heat. Cook, stirring occasionally, until onion has softened, about 5 minutes.
- Carefully stir in beans, rice, and broth and bring to simmer. Cover, reduce heat to low, and cook for 10 minutes.
- Use oven mitts to remove lid. Stir rice mixture and put lid back on skillet. Continue cooking until liquid is absorbed, 5 to 10 minutes.
- Turn off heat. Divide rice mixture evenly among serving bowls. Top each bowl with corn and pico de gallo. Use spoon to drizzle bowls with avocado sauce. Serve.
Time
1 hourYield
Serves 4 to 6What Kids Are Saying
“Everything was so fun to make! Also, the avocado sauce was delicious.” —Jaden, recipe tester, age 9Ingredients
1 ripe avocado
6 tablespoons water
¼ cup fresh cilantro leaves
2 tablespoons lime juice, squeezed from 1 lime
2 tablespoons sour cream
Table salt and pepper
2 (15-ounce) cans black beans, opened
1 cup long-grain white rice
1 tablespoon plus 1 tablespoon extra-virgin olive oil, measured separately
1½ cups frozen corn
1 onion, peeled and chopped fine
1 teaspoon ground cumin
2 cups vegetable broth
Pico de gallo or salsa
Test Kitchen Techniques
Ingredients
1 ripe avocado
6 tablespoons water
¼ cup fresh cilantro leaves
2 tablespoons lime juice, squeezed from 1 lime
2 tablespoons sour cream
Table salt and pepper
2 (15-ounce) cans black beans, opened
1 cup long-grain white rice
1 tablespoon plus 1 tablespoon extra-virgin olive oil, measured separately
1½ cups frozen corn
1 onion, peeled and chopped fine
1 teaspoon ground cumin
2 cups vegetable broth
Pico de gallo or salsa
Test Kitchen Techniques
Ingredients
1 ripe avocado
6 tablespoons water
¼ cup fresh cilantro leaves
2 tablespoons lime juice, squeezed from 1 lime
2 tablespoons sour cream
Table salt and pepper
2 (15-ounce) cans black beans, opened
1 cup long-grain white rice
1 tablespoon plus 1 tablespoon extra-virgin olive oil, measured separately
1½ cups frozen corn
1 onion, peeled and chopped fine
1 teaspoon ground cumin
2 cups vegetable broth
Pico de gallo or salsa
Test Kitchen Techniques
Why This Recipe Works
These easy, vegetarian bowls come together in about an hour, and kids can customize theirs with all their favorite toppings. The base is a mix of rice and beans, which we cook together in one pan. Topped with charred corn, a zesty avocado sauce, and pico de gallo, these bowls will satisfy vegetarians and meat eaters alike! This recipe is full of fresh produce (avocado, cilantro, lime, corn, and onion). Before cooking, explain to kids that a fruit is the part of a plant that contains seeds—and not all fruits are sweet! A vegetable is any part of a plant we eat that is not the fruit, such as the leaves, stems, bulbs, or roots. Then, have kids organize the produce into two piles: one for fruits, and one for vegetables. (Fruits: avocado, lime, corn; Vegetables: cilantro and onion)
Instructions
- Prepare avocado following photos, “Step-by-Step: How to Prep an Avocado,” below. Use spoon to scoop avocado from skin into food processor. Discard skin.
- Add water, cilantro, lime juice, sour cream, and ¼ teaspoon salt to food processor and lock lid into place. Process mixture until completely smooth, about 1 minute. Stop food processor. Carefully remove food processor blade (ask an adult for help). Use rubber spatula to transfer avocado sauce to small bowl.
- Set colander in sink. Pour beans into colander and rinse with cold water. Shake colander to drain well. Pour rice into fine-mesh strainer and rinse with cold water until water is no longer cloudy. Shake strainer to drain well. Set aside.
- In 12-inch nonstick skillet, heat 1 tablespoon oil over medium heat for 1 minute (oil should be hot but not smoking). Add corn to skillet and use rubber spatula to spread it in even layer. Cook, stirring occasionally, until corn is lightly browned, about 5 minutes. Turn off heat. Use spatula to transfer corn to medium bowl. Cover bowl with aluminum foil.
- Add onion, cumin, ½ teaspoon salt, and remaining 1 tablespoon oil to skillet and return to medium heat. Cook, stirring occasionally, until onion has softened, about 5 minutes.
- Carefully stir in beans, rice, and broth and bring to simmer. Cover, reduce heat to low, and cook for 10 minutes.
- Use oven mitts to remove lid. Stir rice mixture and put lid back on skillet. Continue cooking until liquid is absorbed, 5 to 10 minutes.
- Turn off heat. Divide rice mixture evenly among serving bowls. Top each bowl with corn and pico de gallo. Use spoon to drizzle bowls with avocado sauce. Serve.
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