The Breakfast Burrito Bowl with Rice is a hearty, flavorful, and customizable meal that combines all the elements of a classic breakfast burrito in a convenient bowl. Packed with protein, fresh vegetables, fluffy rice, beans, and a touch of cheese, this dish is perfect for breakfast, brunch, or even a quick dinner.

I love this recipe because it’s flexible, nutritious, and satisfying—all in one bowl. It offers the bold flavors of a Mexican-inspired breakfast without the hassle of wrapping everything in a tortilla, making it easy to enjoy a balanced, delicious meal any time of the day.

Why I Love This Recipe

I love this recipe because it combines textures, colors, and flavors in every bite. The fluffy rice pairs perfectly with savory scrambled eggs, seasoned beans, sautéed vegetables, and melty cheese. The toppings—like fresh salsa, avocado, or cilantro—add brightness and freshness.

It’s also highly customizable, allowing you to swap ingredients based on dietary preferences or what you have in the fridge. The dish is not only delicious but visually appealing, making breakfast both satisfying and fun to eat.

Why This Dish is a Must-Try

This breakfast bowl is a must-try because it’s quick, filling, and versatile. It delivers protein, fiber, and essential nutrients in every serving. Unlike traditional burritos, it’s lower in carbs and easier to portion, making it ideal for meal prep.

The combination of rice, eggs, beans, and vegetables ensures a balanced meal, while the toppings allow for creativity and added flavor. Perfect for busy mornings or leisurely brunches, this bowl is a convenient, flavorful way to start your day right.

Recipe Details

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Servings: 4 bowls
Calories: Approx. 400–450 kcal per serving
Cuisine: Mexican / American Fusion
Course: Breakfast / Brunch

Ingredients

For the Rice:

1 cup long-grain rice
2 cups water or vegetable broth
1/2 tsp salt
1 tbsp olive oil

For the Protein & Veggies:

4 large eggs
1 can black beans, drained and rinsed
1 bell pepper, diced
1 small onion, diced
1 cup corn kernels (fresh, frozen, or canned)
1 tsp cumin
1 tsp chili powder
Salt and pepper to taste
1 tbsp olive oil

Toppings (Optional):

Shredded cheddar or pepper jack cheese
Salsa or pico de gallo
Sliced avocado or guacamole
Fresh cilantro
Sour cream or Greek yogurt
Lime wedges

Simple Cooking Directions

Cook rice in water or broth with salt and olive oil until fluffy.
In a skillet, heat olive oil and sauté onion, bell pepper, and corn until softened.
Add black beans, cumin, chili powder, salt, and pepper. Cook 2–3 minutes.
Scramble eggs in a separate pan until just cooked.
Assemble bowls: layer rice, bean-veggie mix, scrambled eggs, and desired toppings.
Serve immediately with salsa, avocado, and a squeeze of lime.

Step-by-Step Recipe Preparation

Cook Rice: Rinse rice under cold water. Bring 2 cups of water or broth to a boil. Add rice, salt, and olive oil. Reduce heat, cover, and simmer for 15–18 minutes until rice is tender and fluffy.
Prepare Veggies: Heat 1 tbsp olive oil in a skillet over medium heat. Sauté onion, bell pepper, and corn until soft and slightly caramelized, about 5–7 minutes.
Add Beans and Spices: Stir in black beans, cumin, chili powder, salt, and pepper. Cook for an additional 2–3 minutes until heated through.
Cook Eggs: In a separate non-stick skillet, scramble eggs over medium-low heat until just set. Season with a pinch of salt and pepper.
Assemble Bowls: Divide rice among four bowls. Top with scrambled eggs, bean and veggie mixture.
Add Toppings: Sprinkle with shredded cheese, fresh cilantro, and a dollop of sour cream or Greek yogurt. Add sliced avocado and serve with lime wedges and salsa.

How to Serve

Serve immediately while warm for the best flavor.
Offer optional toppings on the side for customization.
Pair with fresh fruit, a smoothie, or coffee for a complete breakfast.

Additional Recipe Tips

Use leftover rice to save time in the morning.
Toast the cumin and chili powder for enhanced flavor.
Use a non-stick pan to cook eggs perfectly.
Keep toppings fresh and bright for visual appeal.

Variations for This Recipe

Vegetarian: Skip eggs and add extra beans or tofu scramble.
Spicy: Add chopped jalapeños or hot sauce.
Meaty: Add cooked chorizo, bacon, or sausage.
Low-Carb: Replace rice with cauliflower rice.
Southwest Style: Add black olives, roasted red peppers, or shredded lettuce.

Freezing and Storage

Storage: Store cooked rice, beans, and veggies separately in airtight containers in the fridge for up to 4 days.
Freezing: You can freeze cooked rice and bean-veggie mixture in portioned containers for up to 1 month. Eggs are best cooked fresh.
Reheating: Warm rice and bean-veggie mix in a skillet or microwave, then add freshly cooked eggs.

Special Equipment Needed

Non-stick skillet
Medium saucepan for rice
Mixing bowls
Spoon or spatula for scrambling eggs
Knife and cutting board for veggies

FAQ

Q1: Can I make this ahead for meal prep?
A: Yes, cook rice, beans, and veggies in advance. Store in separate containers and add freshly scrambled eggs when ready to serve.

Q2: Can I use brown rice instead?
A: Yes, but adjust cooking time to about 40–45 minutes and use slightly more water.

Q3: Can I make this vegan?
A: Replace scrambled eggs with tofu scramble and omit cheese or use vegan cheese.

Q4: How spicy is this recipe?
A: Mild by default; adjust chili powder or add hot sauce for more heat.

Q5: Can I use canned corn and beans?
A: Absolutely! Just rinse beans and drain corn before using.

Conclusion

The Breakfast Burrito Bowl with Rice is a flavorful, filling, and versatile dish perfect for breakfast, brunch, or even a quick dinner. It combines protein, veggies, and grains in a colorful, customizable bowl that’s satisfying and nutritious.

With endless topping options and variations, it’s perfect for families, meal prep, or anyone craving a hearty, flavorful meal. Easy to make and packed with flavor, this burrito bowl brings the best of a classic breakfast burrito to your plate without the mess of a wrap.