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.
Clock icon
10 Minutes Prep
15 Minutes Total
Pie Icon
4 Servings


Ingredient List
  • Small check mark in a circle icon 1/2 cup medium-grain rice, prepared
  • Small check mark in a circle icon 1 can Old El Paso™ refried beans, heated up
  • Small check mark in a circle icon 1 red bell pepper, diced
  • Small check mark in a circle icon 1 avocado, pitted, peeled and sliced
  • Small check mark in a circle icon 1 cup torn lettuce
  • Small check mark in a circle icon 1/4 cup fresh lime juice, plus the zest of 1 lime
  • Small check mark in a circle icon 1/4 cup finely chopped cilantro
  • Small check mark in a circle icon 1/2 cup extra virgin olive oil
  • Small check mark in a circle icon Salt and pepper, to taste
Preparation
  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.