Veggie and Bean Rice Bowls with Cilantro Lime Vinaigrette

Blogger Sarah W. Caron from Sarah's Cucina Bella shares a favorite recipe for Veggie and Bean Rice Bowls with Cilantro Lime Vinaigrette. These easy to make rice bowls are a party of flavors and textures – tangy, sweet, crisp, creamy, cool and warm.
Prep 10 Minutes
Total Time 15 Minutes
Servings 4

Ingredient List

  • 1/2 cup medium-grain rice, prepared
  • 1 can (16 oz) Old El Paso™ Traditional Refried Beans, heated up
  • 1 red bell pepper, diced
  • 1 avocado, pitted, peeled and sliced
  • 1 cup torn lettuce


  • 1/4 cup fresh lime juice, plus the zest of 1 lime
  • 1/4 cup finely chopped cilantro
  • 1/2 cup extra virgin olive oil
  • Salt and pepper, to taste
Recipe Continues Below


  1. Divide the rice evenly among four bowls. Add 1/4 of the refried beans, red peppers, avocado and lettuce to each.
  2. Whisk together the lime juice, lime zest, cilantro and olive oil. Season with salt and pepper.
  3. Spoon the vinaigrette over each rice bowl.
  4. Enjoy!

Expert Tips

  • No time to make rice? Pick up some frozen rice and it will be ready to use in minutes – I love the medium grain rice for this, but any rice (brown or white) will do.
  • For a less tangy vinaigrette, add 1 teaspoon honey before whisking together.


    *Percent Daily Values are based on a 2,000 calorie diet

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