Spicy Salsa Verde Black Bean Rice Bowls with Guacamole

These black bean rice bowls are the ultimate quick lunch, bursting with zesty salsa verde and creamy toppings. Ready in just 10 minutes, they’re perfect for a busy day when you need something satisfying and flavorful.

Layers of fluffy rice, seasoned black beans, fresh tomato and melted pepper jack cheese come together in one bowl. Finish with a generous dollop of guacamole and sour cream, plus a squeeze of lime for brightness.

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Ingredients

8.5 ounce Microwaveable Jasmine RiceView ingredient guideLike ingredientDislike ingredient

13.4 ounce Black BeansView ingredient guideLike ingredientDislike ingredient

7.06 ounce Green SalsaView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

8 tablespoon GuacamoleView ingredient guideLike ingredientDislike ingredient

1 cup Pepper Jack CheeseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

Instructions

1. Microwave the jasmine rice according to package directions. Divide the cooked rice between two microwave-safe bowls or to-go containers.
2. Drain and rinse the black beans thoroughly. Place them in a medium microwave-safe bowl and stir in half of the green salsa (reserve the rest for serving). Microwave until warmed through, about 30 seconds. Divide the beans evenly between the bowls with rice.
3. Wash and dry all produce. Finely chop the Roma tomato. Cut the lime into halves.
4. Top each bowl with the chopped tomato and pepper jack cheese.
5. Before serving, microwave each bowl until the cheese is melted, about 45 seconds. Dollop with guacamole and sour cream. Serve with hot sauce and lime halves on the side. Add extra salsa if desired.

Recipe Tips

FAQ

Can I use regular rice instead of microwaveable rice?

Yes, cook 1 cup of jasmine rice according to package directions and use it in place of the microwaveable rice.

Can I make this recipe ahead of time?

Absolutely! Assemble the bowls without the guacamole and sour cream, then refrigerate. When ready to eat, microwave until hot, then add the toppings.

What can I substitute for pepper jack cheese?

Monterey Jack, cheddar or a Mexican blend cheese work well. For a dairy-free option, use vegan cheese shreds.