Mango Black Bean Brown Rice

My friend Marcus showed up one sweltering July afternoon with a bag of mangoes from the farmer's market, insisting we needed to do something with them besides eat them plain. We ended up throwing together whatever was in my pantry—brown rice, black beans, whatever vegetables looked promising—and drizzled it all with lime. That one bowl turned into our go-to lunch for the entire summer, and somehow it never got boring.

I made these bowls for a potluck once and watched people actually go back for seconds, which almost never happens with vegetarian dishes at those things. Someone asked for the recipe right there on the spot, and I realized this wasn't just lunch—it was the kind of food that makes people feel genuinely taken care of.

Ingredients

• Brown rice: Use the 1-to-2 water ratio and don't skip the rinsing step—it removes starch and gives you fluffier, nuttier grains.
• Black beans: Canned works perfectly fine, but always drain and rinse them to cut down on sodium and that tinny taste.
• Ripe mango: This is the star, so pick one that yields slightly to pressure and smells sweet at the stem, not hard or mealy.
• Cherry tomatoes: Halving them instead of chopping makes them easier to eat in a bowl and they look prettier too.
• Red bell pepper: Adds crunch and color, and the sweetness plays beautifully against the lime dressing.
• Corn kernels: Fresh is ideal in summer, but frozen thawed corn works just as well and honestly, sometimes tastes fresher.
• Avocado: Add it just before serving or it'll brown, and slice it thick enough that it doesn't turn into mush.
• Fresh cilantro: Don't skip it—it brings brightness that ties everything together, though you can use parsley if cilantro isn't your thing.
• Extra-virgin olive oil: The quality matters here since the dressing is so simple, so use something you actually enjoy tasting.
• Lime juice: Fresh squeezed, always—bottled just doesn't have the same punch.

Instructions

Start your rice early:

Rinse the brown rice under cold water until it runs clear, then combine it with 2 cups water and salt in a medium saucepan. Bring to a boil, cover, reduce heat to low, and simmer for 30 to 35 minutes until the water is completely absorbed and the rice is tender. The whole saucepan will smell warm and earthy when it's done.

Prep your toppings while rice cooks:

Dice your mango into neat cubes, halve the cherry tomatoes, finely dice the red onion and bell pepper, and chop your cilantro. Getting this done while the rice works means assembly will be quick and easy.

Make the dressing:

In a small bowl, whisk together 3 tablespoons olive oil, juice from 2 limes, honey or agave if using, cumin, chili powder, and a pinch of salt and pepper. Taste it and adjust—you want it bright and a little spicy, not too salty.

Warm the beans and corn:

In a small saucepan over low heat, warm your drained black beans and corn together just until heated through, then set aside. This takes maybe 5 minutes and makes them taste less like they came straight from a can.

Assemble your bowls:

Divide the cooked rice among 4 bowls, then top each with the warm beans and corn, diced mango, cherry tomatoes, red onion, bell pepper, and avocado slices. Scatter cilantro over everything and drizzle generously with the lime dressing, then finish with lime wedges on the side.

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There's something about handing someone a bowl that's this colorful and this good for you at the same time that shifts the whole mood of a meal. It stops being about eating and starts being about gathering.

Making It Your Own

This bowl is honestly just a template, and that's part of why I love it. If mango isn't happening that week, swap it for pineapple or papaya and the whole thing still sings. In winter when fresh mango feels like a luxury, I've made these with roasted butternut squash and it's equally fantastic.

When You Want to Make It Heartier

Sometimes I add crumbled cotija cheese or feta to make it feel more substantial, especially if I'm serving it to people who need more protein. A fried egg on top is also ridiculously good, and I've even added grilled chicken strips when I'm not keeping it vegetarian. The lime dressing handles all of it beautifully.

Storage and Make-Ahead Wisdom

You can prep the rice, beans, and all your chopped vegetables the night before, which makes assembly almost meditative the next day. Just keep the avocado and dressing separate until you're ready to serve, and store everything in separate containers so nothing gets soggy or brown. These bowls keep in the fridge for up to 3 days if you haven't dressed them yet, though honestly, they're best fresh.

• Make a double batch of the dressing and keep it for a week—it's also incredible on salads, grain bowls, or roasted vegetables.
• If you're cooking for one, the whole recipe halves easily, or make the full amount and enjoy it for lunch the next few days.
• Toast some pepitas or crushed tortilla chips right before serving for crunch that actually lasts instead of getting soggy.

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These bowls remind me that the best meals don't have to be complicated, just honest. Make them once and you'll find yourself reaching for the recipe again and again.

Recipe FAQs

→ How do I cook the brown rice perfectly?

Rinse the brown rice under cold water. Boil with water and salt, then simmer covered for 30–35 minutes until tender and water is absorbed. Fluff with a fork.

→ Can I substitute the mango with other fruits?

Yes, tropical fruits like pineapple or papaya work well to maintain the vibrant, sweet contrast in the dish.

→ How should I warm the beans and corn?

Heat black beans and corn together gently over low heat until warm, then remove from heat to keep them tender and flavorful.

→ What can I add for extra crunch?

Sprinkle toasted pepitas or crushed tortilla chips on top for a delightful crunchy texture.

→ Is the lime dressing suitable for vegans?

Yes, use agave syrup instead of honey to keep the dressing vegan-friendly without altering the fresh, zesty flavor.