This easy rice bowl is a 30-minute dinner loaded with flavor-packed black beans, colorful veggies, and a zingy cilantro lime sauce you’ll want to put on everything.
Every time I ask readers what they want, I get a similar answer: fast and easy dinner recipes! That’s right: you don’t care how basic it is, you just want easy, healthy ideas to get food on the table.
So here’s one to file under dinnertime basics: this easy rice bowl! This 30 minute dinner features my easy black beans, a trick to make a bland can of beans taste amazing in 5 minutes. Pair it with rice and colorful veggies and a zingy cilantro lime ranch that you’ll want to bathe in. This bowl is so tasty and easy, I simply inhale it every time I make them!
Start With The Rice
The longest lead time on a rice bowl is cooking the rice. So get that started first! You can use any variety of rice you’d like. I like cooking rice on the stovetop, but a pressure cooker also makes quick work of it. You can also make the rice in advance and reheat it before serving. Here are my favorite methods for cooking rice:
How to Cook Rice: My secret way to get perfectly cooked rice every time.
The best part of this rice bowl, similar to a burrito bowl, is the easy black beans! This is the way to bring big flavor with only a few minutes of cooking. Once you’ve got your rice started, whip up those black beans. Here’s what you need to infuse huge flavor into these beans in no time:
Canned black beans: You don’t even have to rinse them! The residual can liquid makes a creamy sauce.
Fresh garlic: Minced fresh garlic brings big savory flavor.
Cumin: A hint of cumin adds the final flavoring.
How to Make an Easy Rice Bowl
Now it’s time to make a rice bowl! The vegetable and sauce ideas I’ve provided here are just ideas: this is a free-form concept so anything goes! Here are a few ideas for vegetables and components you can swap in. This one is like to a burrito bowl, but you can use different flavors and sauces for a different vibe. The main guiding principle: maximize contrasts in color, flavor and texture:
Make the rice. See above.
Make the protein. You can of course use any type of protein you like: beans, tofu, tempeh, chicken, shrimp: you name it! This bowl would be great with Cilantro Lime Shrimp too.
Prepare the veggies. Use lots of colorful raw veggies. Some favorites are avocado and cherry tomatoes. I like to add corn for sweetness and red onion for a savory crunch. Other ideas are bell peppers, leafy mixed greens, or roasted sweet potatoes,
Add the sauce. Top it all off with a healthy sauce to bring it together: ideas below!
Sauce Ideas and Protein Variations
This rice bowl is covered in a creamy, zingy cilantro lime ranch that takes it over the top! You’ll love this tasty sauce: but we’ve got lots of other options too. If you’re looking for a vegan variation, review the list below:
Temperature contrast. Warm rice and beans against cool, raw vegetables creates a layered experience in every bite.
Texture contrast. Creamy avocado, crunchy onion, chewy beans, fluffy rice. Every forkful should have something going on.
Don’t skip the fresh herbs. A handful of torn cilantro on top brightens everything and ties the bowl together.
Storage and Make Ahead Tips
Make this rice bowl even quicker by making the rice in advance. Refrigerate it until you’re ready to serve. You may have noticed that when you refrigerate rice, it gets very dry. Here’s a trick for how to reheat rice so that it’s perfectly moist:
Place the cold rice in a saucepan on the stovetop.
Add a small splash of water.
Heat the rice until it’s warmed through: the water will steam and absorb into the rice.
Dietary Notes
This rice bowl recipe is vegetarian, vegan, plant-based, dairy-free, and gluten-free.
Frequently Asked Questions
What goes in a rice bowl?
A rice bowl typically includes a base of cooked rice, a protein (beans, chicken, shrimp, tofu), fresh or roasted vegetables, and a sauce or dressing. The combination is flexible: mix and match based on what you have.
Can I use cauliflower rice instead?
Yes! For a lower-carb version, cauliflower rice works as a base. The beans and sauce are hearty enough to carry the bowl without traditional rice.
Can I make this rice bowl gluten-free?
This recipe is naturally gluten-free as written. Make sure to double-check that any store-bought sauces or seasonings you use are certified gluten-free.
How do I keep rice from drying out when reheating?
Add a small splash of water to the rice in a saucepan and heat covered over medium heat. The steam absorbs into the rice and restores its texture.
This easy rice bowl comes together in a flash! This fast dinner stars black beans and veggies with zingy cilantro lime ranch sauce. Variation: Try my Shrimp Rice Bowl!
To serve, place rice in the bowl and top with black beans and vegetables. Drizzle with the sauce and top with torn cilantro. The components for the rice bowl store up to 3 days refrigerated.
Notes
*If you’re cooking for 1 or 2, make half this recipe and cook 1 cup dry rice.
Learn how to cook eggs 10 different ways, from sunny side up and scrambled to poached and soft-boiled. Includes step-by-step instructions and helpful tips!
Good morning! It’s your resident egg-spert here (sorry, I had to!). Want to master sunny side up? Need a skillet of scrambled eggs or the perfect omelette? I’ve got you.
As a cookbook author and recipe developer, here are my 10 best ways showing how to cook eggs! These master methods will get you from 0 to breakfast in minutes. These are the egg basics every home cook should know.
How To Cook Eggs: 10 Ways
Below you’ll find my favorite 10 methods for cooking eggs, from the quickest fried eggs on the stovetop to slow-baked eggs in the oven. Each one includes doneness cues so you know exactly when the eggs are ready. I’ve linked to full recipes for if you want a deeper dive on a specific technique!
1. Sunny Side Up
Sunny side up eggs are cooked until the whites are solid but the yolk is still runny. The round yellow yolk gives a sun-like appearance, hence the name!
How to cook it: Melt butter in a non-stick or cast iron skillet over medium low heat. Add the egg and sprinkle with salt and pepper. Cook 2 to 3 minutes until the whites are firm but the yolk is runny. Do not flip.
Tip: Keep the heat at medium-low the entire time. High heat cooks the egg whites too fast and leads to rubbery edges before the yolk has a chance to set.
2. Over Easy
Over easy eggs are cooked on both sides, but the yolk remains runny. The second side gets just enough heat to set the top of the egg white.
How to cook it: Melt butter in a non-stick or cast iron skillet over medium low heat. Add the egg and sprinkle with salt and pepper. Cook 2 to 3 minutes until the whites are firm. Flip and cook 20 to 30 more seconds.
3. Over Medium
Over medium eggs are cooked on both sides until the yolk is jammy and slightly runny, like the yolk of a soft boiled egg.
How to cook it: Melt butter in a non-stick or cast iron skillet over medium low heat. Add the egg and sprinkle with salt and pepper. Cook 2 to 3 minutes until the whites are firm. Flip and cook 1 more minute.
4. Over Hard
Over hard eggs are cooked on both sides until the yolk is fully cooked.
How to cook it: Melt butter in a non-stick or cast iron skillet over medium low heat. Add the egg and sprinkle with salt and pepper. Cook 2 to 3 minutes until the whites are firm. Flip and cook about 2 more minutes until the yolk is fully cooked, gently pressing the yolk with a spatula to make sure it’s broken.
5. Scrambled Eggs
Scrambled eggs are beaten and then gently cooked, scraping them into folds. The key is resisting the temptation to rush! I’ve also tested fluffy scrambled eggs with a few extra tricks if you want to level up.
How to cook it: Beat the eggs with a whisk, usually 2 eggs per person. Season with salt and pepper. Melt butter in a non-stick or cast iron skillet over medium heat. Add the eggs. When they begin to set, use a flat spatula to slowly scrape sections of eggs, creating folds. Remove from the heat just before they fully harden, cooking about 2 minutes total.
Tip: Don’t stir constantly. Let the eggs sit briefly between folds for those cloud-like layers.
6. Poached Eggs
Poached eggs are cooked outside the shell in boiling water until the whites are hard and the yolk is still runny. It might seem intimidating, but once you’ve tried it a few times it’s pretty repeatable.
How to cook it: Fill a large skillet with 1 ½ inches of water, then add 1 splash white vinegar. Heat to just under simmering (190°F). Working quickly, crack each egg into a small bowl, then slide it into the water. Cook for 4 minutes until the whites are set. Remove with a slotted spoon.
Tip: The white vinegar helps the egg white coagulate and hold its shape. Also, I’ve found fresh eggs poach much better than older ones.
How to cook it: Place eggs in a large pot and and cover with 1 inch water. Bring the water to a boil. As soon as it boils, remove the heat, cover and let stand 15 minutes. Then place the eggs in an ice water bath to cool completely before peeling.
Peeling tip: Slightly older eggs peel far more easily than fresh eggs (like eggs that have been refrigerated for 7–10 days). Also, lightly tap the larger end of the egg so that the shell crushes. The bottom end of the egg has an air bubble, which makes it easier to crush the shell.
How to cook it: Fill a medium pot of water and bring it to a boil, then reduce to a simmer where the water is just vibrating. Gently lower the eggs into the water with a spoon. Simmer for 7 minutes. Then place the eggs in an ice water bath to cool completely before peeling.
9. Classic Omelette
A classic omelette is made with beaten eggs that are folded around a filling while they cook. This French method takes just a few minutes in a hot skillet.
How to cook it: Go right to the recipe for this one! It’s a precise technique that’s important to read in detail. See How to Cook an Omelette.
10. Baked Eggs
Baked eggs are are cracked into small dishes and baked in the oven, instead of cooking them on the stovetop. This cooks the whites and leaves the yolk runny. It’s a hands-off method that’s especially nice for brunch when you’re cooking for a crowd.
How to do it: Preheat the oven to 375 degrees Fahrenheit. In the bottom of each small oven safe dish or ramekin, place 1 small pat butter. Place the dishes on a baking sheet and slide in the oven to allow it to melt (about 1 minute), then brush it around the sides of the dish. Add 2 eggs to each dish and season with salt and pepper. Bake 12 to 15 minutes until the whites just set.
Tip: The eggs are done when the whites are opaque and no longer jiggly when you gently shake the pan.
Egg Nutrition
Eggs are some of the most nutritious foods on the planet! Recent research has found that eggs can increase the good cholesterol the body needs. They’re an affordable and easy-to-eat source of high quality protein. They’re also especially helpful for vegetarian diets as a natural source of B12. One egg has:
Raw eggs in their shells keep for 3 to 5 weeks in the refrigerator when stored in their original carton. Hard boiled eggs (peeled or unpeeled) should be used within 1 week. Always store eggs in the coldest part of the fridge, not in the door.
Do you need a nonstick pan to cook eggs?
No: it’s helpful for beginners but you can use a fully preheated cast iron or stainless steel pan. A good nonstick pan prevents sticking, makes flipping fried eggs much simpler, and is easy to clean. A well-seasoned cast iron skillet is a great alternative and gives the whites a slightly crispier edge. If using stainless steel, make sure it’s fully preheated and well-oiled before the eggs go in.
What’s the best way to season scrambled eggs?
Salt is essential: add a pinch while whisking the eggs rather than only at the end, so the seasoning works into the eggs as they cook. Black pepper is the classic addition. Beyond that, I love a little garlic powder, fresh chives, or even a small handful of cheese stirred in at the end (I love eggs with goat cheese).
Hello, asparagus fans! If you’re looking for the best way to cook this healthy veggie, you’re in the right place. Asparagus is easily overcooked, making it mushy and bitter. But if you cook it correctly, it’s beautifully bright green and tender, with a mild and sweet flavor.
As a cookbook author and former asparagus hater turned fan, I’ve found all the best ways to cook asparagus. Here are all my favorite ways to prepare it!
The Best Ways to Cook Asparagus
Before I start, here is an overview of each method and the timing for each:
This is my favorite method because it’s so quick! There’s no need to preheat your oven, and the asparagus gets a nice charred flavor. I like to add a few lemons to the pan to infuse flavor while you’re broiling. My full recipe:Lemony Broiled Asparagus
Instructions:
Preheat your broiler to high.
Wash, dry, and trim the tough bottom ends from 1 pound of asparagus. (See How to Cut Asparagus.)
Spread the spears on a foil-lined baking sheet. Drizzle with olive oil and add ½ tsp kosher salt and freshly ground black pepper. Thinly slice 4 lemon wheels and place them on the pan.
Broil for 3 minutes. Remove the tray, stir and turn the spears, then broil 2 to 3 minutes more, until tender at the thickest part.
Finish with a sprinkle of shredded Parmesan (if desired) and serve.
Pro Tip: Broilers vary a lot in intensity! Check at 2 minutes the first time you try this, since thinner spears can get overdone quickly.
Method 2: Roasted Asparagus
Who doesn’t love roasted vegetables? This method caramelizes the natural sugars in the asparagus, and gives you crispy tips and a nutty flavor. My full recipes: Try my Roasted Asparagus with Lemon or Baked Asparagus with Parmesan.
Instructions:
Preheat the oven to 425°F.
Wash, dry, and trim 1 pound asparagus. Place it on a foil-lined baking sheet.
Drizzle with 1 tablespoon olive oil, ½ teaspoon kosher salt, and fresh ground black pepper.
Add the zest of ½ lemon and toss everything with your hands. Place 4 thin lemon wheels on the tray. Top with Parmesan cheese (optional).
Bake 10 to 15 minutes, until tender when pierced with a fork. Timing depends on the thickness of the spears.
Cutting the spears into bite-sized pieces means they cook faster and more evenly. I like using this as a side dish or in an asparagus salad. The trick is finishing with lemon juice off the heat! My full recipe:Sauteed Asparagus.
Instructions:
Wash, dry, and trim 1 pound asparagus. Cut into bite-sized pieces.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
Add asparagus, ½ teaspoon kosher salt, and fresh ground black pepper.
Cook, stirring occasionally, until the largest pieces are tender, about 5 to 8 minutes.
Remove from heat and stir in 1 teaspoon lemon juice and the zest of ½ lemon. Add Parmesan if desired.
Method 4: Grilled Asparagus
The grill adds a smoky char to asparagus that makes it irresistible! If it’s grilling season, this is my favorite method. It’s great to throw on as an easy side. My full recipe:Grilled Asparagus
Instructions:
Preheat a grill to medium-high (375 to 450°F).
Wash, dry, and trim 1 pound asparagus. Toss in a bowl with 1 tablespoon olive oil, ½ teaspoon kosher salt, and plenty of black pepper.
Place spears directly on the grill grates. Grill 3 to 4 minutes, turning once, until charred and tender.
Remove from the grill and spritz with lemon juice.
Method 5: Steamed Asparagus
Steaming asparagus quick, simple, and healthy! The spears come out bright green and crisp tender: perfect with a zing of lemon and a hint of grated Parmesan. My full recipe: Steamed Asparagus
Instructions:
Trim the asparagus and add to a wide skillet or pot with 1 inch of water.
Bring to a boil, then reduce to a simmer. Cover and steam 3 to 5 minutes until just tender.
Drain, then season with butter, lemon, and salt.
Method 6: Blanched Asparagus
Blanching is a great technique for cooking ahead. It preserves the color and texture, and blanched asparagus keeps well for a few days in the fridge. It’s great for adding to asparagus salad and tossing into pasta. It’s also the method you’ll use first if you’re going to freeze asparagus.
Instructions:
Bring a large pot of salted water to a boil.
Add trimmed asparagus and cook for 2 to 3 minutes.
Immediately transfer to a bowl of ice water to stop the cooking.
Drain, pat dry, and use as needed: or refrigerate for up to 4 days.
Don’t Forget: Asparagus Is Great Raw, Too
Did you know that you you don’t have to cook asparagus at all? You can eat it raw! Now, you might think it would taste extraordinarily bitter. But not at all! The flavor of raw shaved asparagus is fresh and light, more sweet than bitter. It’s perfect topped with a lemon vinaigrette and Parmesan shavings in my Shaved Asparagus Salad. Here’s how to shave asparagus:
Place the asparagus spear on a cutting board. Don’t hold it in the air! It bends under the weight of a peeler. Place it on a cutting board instead.
Shave from the tip to the base. With a vegetable peeler, shave each spear from the from from the tip to the base. This is important, because otherwise the asparagus can break off. It takes a little practice, but is easy once you get the hang of it!
Add flavor. Mix with olive oil and salt and pepper, lemon juice and zest if you have it, and it’s an easy side dish.
Broiled: Preheat a broiler to high. Add the asparagus stalks to a foil-lined baking sheet. Drizzle them with olive oil, and add the kosher salt and a few grinds of black pepper. Thinly slice 4 lemon wheels from the lemon, then add them right on the baking sheet. Broil 3 minutes. Remove the tray and stir. Then broil 2 to 3 minutes more, until the spears are tender when pierced by a fork at the thickest part. Sprinkle with grated Parmesan cheese (optional) and serve.
Roasted: Preheat the oven to 425 degrees Fahrenheit. Add the whole asparagus stalks to a foil-lined baking sheet. Drizzle them with 1 tablespoon olive oil, and add ½ teaspoon kosher salt and a few grinds of black pepper. Add the zest of ½ lemon and mix with your hands. Thinly slice 4 lemon wheels from the lemon, then add them right on the tray. Sprinkle everything with Parmesan cheese (optional). Bake 10 to 15 minutes, until tender when pierced by a fork at the thickest part. The timing will depend on the thickness of the asparagus spears.
Grilled: Preheat a grill to medium-high heat (375 to 450 degrees). In a bowl, mix the asparagus with 1 tablespoon olive oil, ½ teaspoon kosher salt, and plenty of fresh ground black pepper. Place the asparagus directly on the grill grates and grill for about 3 to 4 minutes until charred and tender, turning once. Remove from the grill and spritz with lemon juice from wedges from ½ of the lemon.
Asparagus Recipes to Try
Want more ways to cook asparagus? Here are some of our favorites:
Here’s how to make a classic Mojito recipe! Mix up the original with just a few ingredients: lime juice, sugar, club soda, and rum.
It’s minty fresh, zingy and bubbly, and simple to whip up with just a handful of ingredients. Here’s how to make one of the most popular rum cocktails of all time: the Mojito!
In all honesty, there are a handful of classic cocktails that I keep coming back to, even after tasting hundreds of cocktail recipes. This one is in my top 3 best drinks of all time (along with my classic Margarita recipe, of course). The harmony between the boozy rum, zingy lime, herbaceous mint, and sparkling bubbles is legendary.
Ingredients You’ll Need For a Mojito
The mojito is a classic sour cocktail that originated in Havana, Cuba and has become one of the world’s most popular rum drinks. Some people think its origins go back to the 1580’s with a drink called the Draque named after Sir Francis Drake. Others say it was in the mid-1800’s when the Bacardi rum company created a spin on the Draque using rum, or after Americans brought the Mint Julep to Cuba and it inspired a rum variation.
Either way, the Mojito’s place as an iconic Cuban cocktail solidified in the 1930’s when Ernest Hemingway helped to make the drink popular. The Mojito ingredients you need include:
Fresh mint: This is a non-negotiable: fresh mint leaves are key for that classic mojito flavor!
Lime juice: Always use fresh lime juice: never bottled!
White rum: Any type of mid-priced white rum works. Avoid aged or dark rum: the flavor notes will overwhelm the delicate mint and it turns the drink dark.
Granulated sugar: While most cocktails require simple syrup, this drink uses straight up sugar.
Sparkling water or club soda: The refreshing bubbles are what make the mojito so irresistible.
How To Make a Mojito
The Mojito is simple to make if you’ve got a handful of mint and a fresh lime! For this drink, you’ll need a cocktail muddler, which is used to mash the mint with the lime juice and sugar. Fortunately, this drink can be made right in the glass: there’s no need for a cocktail shaker! (This is extremely handy: it makes it easy to make a drink and less mess.) Here’s how to make a Mojito:
Cut 1 lime into wedges.
In a medium-sized lowball glass or highball, add 6 mint leaves, lime wedges, and 2 tablespoons sugar, adding ½ lime at a a time. Muddle until lime juice is released and mint is fragrant.
Add 2 ounces rum and swirl. Add a handful of ice and top with 2 ounces club soda. Stir once or twice to incorporate and garnish with additional mint and lime wedges.
Adjusting the Sweetness To Taste
This Mojito tastes sweet and balanced with 2 tablespoons of granulated sugar, which is 6 sugar cubes. But if you prefer a more tart drink, start with 1 ½ tablespoons sugar. Make sure to stir a few times so that the sugar incorporates into the drink.
You can also use simple syrup for a Mojito! Use 1 ½ ounces simple syrup, which equates to 2 tablespoons granulated sugar.
Best Ice For a Mojito: Crushed vs Cubes
One last thing about this Mojito recipe before we get to that recipe! Many purists argue over the right ice to use in this classic drink: crushed ice or cubed. In our research, we’ve found this: crushed ice melts faster. So if sparkling water is added as part of a drink, you should use ice cubes, not crushed ice that might water it down more.
Using that theory: since soda water (aka club soda) is part of the Mojito, you should use ice cubes and not crushed ice! Now you know. Of course as with any cocktail “rule”, you can break it at any time.
Make a Pitcher for a Crowd
It’s simple to whip up a classic Mojito in the glass. But if you’re having a party, how do you make enough drinks for the crowd? Try a Mojito pitcher! This way you don’t have to muddle mint every time (though you can, if you’d like!).
The pitcher variation use mint syrup instead! Make a quick mint simple syrup, which infuses herbaceous fresh flavor into each drink. Go to this Mojito Pitcher Recipe.
Mojito Recipe Variations
Want a few variations on the classic Mojito? Here are a few different Mojito variations to try:
Frozen Mojito: A blender variation on the standard! It’s icy and refreshing.
Virgin Mojito: This mocktail variation has all the minty flavor of the original without the rum: perfect for people avoiding alcohol or kids!
Strawberry Mojito: The sweet tart flavor of ripe fresh strawberries only improves this classic.
In a medium-sized lowball glass or highball, add the mint, lime, and sugar, adding ½ lime at a a time. Muddle until lime juice is released and mint is fragrant.
Add the rum and swirl. Add a handful of ice cubes and top with the soda water. Stir once or twice to incorporate and garnish with additional mint and lime wedges.
Notes
*For a balanced drink, use 2 tablespoons; for a less sweet drink, use 1 ½ tablespoons.
**To convert to tablespoons, 1 ounce = 2 tablespoons.
Pin Recipe
Tip: Keep the heat at medium-low the entire time. High heat cooks the egg whites too fast and leads to rubbery edges before the yolk has a chance to set.
