
Bright, zesty, and packed with texture, this bowl layers fluffy cilantro-lime rice with smoky, spice-coated black beans and sweet, charred corn kissed with just a hint of char from a hot skillet. Fresh pico de gallo brings a cool, tangy crunch, while creamy avocado slices and crisp shredded romaine round out every bite. Each component gets its own moment to shine, so you can build a bowl that's as loaded or as light as you like. It's the kind of vibrant, veggie-forward meal that comes together in stages but eats like a well-composed feast, and it's a natural fit for a dairy free table since every element here is built from beans, produce, rice, and bold spices. Squeeze on extra lime, add hot sauce if you want the heat, and dig in.
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Combine the rice, water, and 1/2 tsp salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover, and cook until the water is fully absorbed and the rice is tender, about 18 minutes. Remove from heat and let sit, covered, for 5 minutes.
While the rice cooks, make the pico de gallo: combine the diced tomatoes, red onion, jalapeño, 1/4 cup cilantro, 2 tbsp lime juice, and 1/4 tsp salt in a mixing bowl. Stir to combine and set aside to let the flavors develop.
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