This Pico de Gallo Rice Bowl turns simple pantry staples into a fresh, fiber-rich meal with plant-based protein, bold flavors, and enough substance to keep you satisfied for hours.
For more rice bowls and grain bowls, try our black bean and rice bowl, Mediterranean rice bowl, or tofu shawarma bowl.
Why you’ll love this Pico de Gallo Rice Bowl!
Most rice bowls have the same problem: everything sits in separate piles. You get a forkful of rice, then beans, then vegetables, and half the bowl tastes under-seasoned. This Pico de Gallo Rice Bowl takes the opposite approach. Instead of layering ingredients, we toss everything together so the rice and black beans absorb the juices from a fresh pico de gallo dressing. The tomatoes, lime juice, olive oil, and seasonings coat every grain of rice, making the whole bowl more flavorful. 🌿
The combination of Mexican and Mediterranean ingredients might sound unusual, but Louise and I make bowls like this all the time because the flavors naturally work together. Tomatoes, onion, cilantro, lime, olive oil, feta, and Greek yogurt all bring something different to the table, yet none compete for attention. 🥑
The result is a fiber-rich, protein-rich meal where every bite is dressed and seasoned. The black beans add substance, the feta and Greek yogurt bring creaminess and savory depth, and the rice soaks up all those fresh tomato and lime juices. No dry rice. No bland bites. Just a bowl that tastes balanced from the first forkful to the last. 🥗
P.S. For more bean-packed lunch ideas, try our kidney bean salad, black bean salad, or Mexican bean salad bowl.
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Basmati rice: Light, fluffy, and ideal for soaking up the pico de gallo dressing. If starting from uncooked rice, see our guide on how to cook basmati rice. Substitute jasmine rice, brown rice, quinoa, or farro for a different texture.
- Black beans: Add substance, fiber, and plant protein to this black bean rice bowl. You can use canned beans (rinsed and drained) or cook them from scratch with our guide on how to cook black beans. Substitute pinto beans, kidney beans, or cooked lentils.
- Tomatoes: The key ingredient that releases flavorful juices and creates the dressing. Roma tomatoes are best. Substitute cherry tomatoes or vine-ripened tomatoes.
- Red onion: Adds crunch and sharpness. Substitute shallots, sweet onion, or green onions for a milder flavor.
- Jalapeño: Brings gentle heat. Substitute serrano pepper for more spice, poblano for less, or leave it out.
- Fresh cilantro: Adds freshness and a classic Mexican-inspired flavor. Substitute fresh parsley if you’re not a cilantro fan.
- Garlic: Adds savory depth to the dressing. If you’re sensitive to garlic, simply omit it or use a small amount of garlic-infused olive oil.
- Lime juice: Brightens the whole bowl. Substitute lemon juice in a pinch.
- Extra virgin olive oil: Helps carry the flavors and coats every grain of rice. Use avocado oil if preferred.
- Corn: Adds sweetness and texture to this healthy rice bowl recipe. Fresh, frozen, or canned corn all work well.
- Feta cheese: Adds salty, creamy richness. Substitute cotija, queso fresco, or crumbled goat cheese.
- Greek yogurt: Adds creaminess and extra protein. Substitute low-fat Greek yogurt, Skyr for even more protein, sour cream, or a dairy-free yogurt.
How to Make Pico De Gallo Rice Bowl
Step 1. Make the Pico de Gallo Dressing
If you don’t have cooked rice ready, cook the basmati rice according to the package instructions, then spread it on a tray or large plate to cool.
Dice the tomatoes and finely chop the red onion, jalapeño, and cilantro. Add everything to a large mixing bowl.
Pour in the olive oil, lime juice, salt, and black pepper then stir well. Let the mixture sit for 5 to 10 minutes. As the tomatoes rest, they release their juices, creating a fresh dressing that will coat the rice and beans.
Tip: If you have a few extra minutes, let it sit a little longer. The flavors will continue to develop.
Step 2. Add the Beans, Corn, and Feta
Add drained and rinsed black beans, corn, and crumbled feta cheese to the bowl.
Toss gently until everything is coated in the tomato-lime dressing. This simple step is what turns the recipe from a basic rice bowl into a flavorful high-fiber meal, with every ingredient carrying some of the dressing.
Step 3. Toss with the Rice
Add the cooled basmati rice and mix until the grains are evenly coated with the vegetables, beans, herbs, and dressing.
Taste and adjust with extra lime juice or salt if needed.
Step 4. Serve and Enjoy
Divide the mixture among serving bowls.
Top with a dollop of Greek yogurt, extra cilantro, and lime wedges on the side. If you like, add sliced avocado or other toppings such as a fried egg, grilled shrimp, or shredded chicken.
Tips
- Let the tomatoes do the work: Don’t rush the pico de gallo. A few minutes of resting time allows the tomatoes to release their juices, creating the dressing that flavors the entire bowl.
- Use cooled rice: Freshly cooked rice won’t absorb the dressing as well and can make the vegetables soften. Cooled rice stays fluffy and soaks up more flavor.
- Toss, don’t layer: The goal is for the rice and beans to absorb the tomato-lime dressing. Mix thoroughly so every bite tastes seasoned.
- Give it 10 minutes before serving: This short rest allows the rice to absorb the dressing and transforms the bowl from a collection of ingredients into a cohesive dish.
- Choose feta over cotija for creaminess: Cotija is drier and saltier. Feta softens slightly in the dressing and helps tie the Mexican and Mediterranean flavors together.
Frequently Asked Questions
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors continue to develop as the rice absorbs the tomato-lime dressing, making this a great vegetarian meal prep lunch. If possible, add the Greek yogurt just before serving.
Yes. In fact, the bowl often tastes even better after resting for a few hours. The rice and black beans absorb more of the dressing, giving the bowl a deeper flavor.
Absolutely. Brown rice adds a slightly chewier texture and extra fiber. You can also use quinoa, farro, or another cooked grain you enjoy.
Cotija cheese is the closest substitute. Crumbled goat cheese, queso fresco, or a dairy-free feta alternative also work well.
Top the bowl with a fried egg, grilled shrimp, shredded chicken, or extra black beans. You can also add more Greek yogurt or use Skyr for a simple plant based protein meal with even more staying power.
Yes. Simply remove the seeds and membranes from the jalapeño or leave it out altogether. You’ll still get plenty of flavor from the tomatoes, lime, cilantro, and feta.
More Hearty Salads and Bowls
- Easy chickpea shawarma bowl
- Tofu rice bowl with peanut sauce
- Cauliflower shawarma bowl
- Greek cauliflower bowl
- Spring roll bowl
- Sweet potato bowl
- Dense bean salad
- Chickpea cucumber salad
If you try this Pico de Gallo Rice Bowl Recipe please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.
Easy Pico de Gallo Rice Bowl (With Feta and Greek Yogurt)
Ingredients
- 2 cups cooked basmati rice
- 1 can black beans 15 oz / 400 g can or 1½ cups / 230 g cooked beans
- 1 cup corn fresh, frozen, or canned
- 2 cups fresh tomatoes diced small
- ⅓ cup red onion thinly sliced
- 1 jalapeño optional if you like mild spice
- ½ cup cilantro or flat-leaf parsley, finely chopped
- 4 tablespoons lime juice from about 2 limes
- 3 to 4 tablespoons extra virgin olive oil
- 1 clove garlic grated
- ¾ teaspoon salt and black pepper to taste
- ¾ cup feta cheese crumbled
- ¾ cup Greek yogurt for serving, optional
Instructions
- Pico de Gallo Dressing: If you don’t have cooked rice ready, cook the basmati rice according to the package instructions, then spread it on a tray or large plate to cool.Finely chop 2 cups fresh tomatoes, ⅓ cup red onion, 1 jalapeño, and ½ cup cilantro and add them to a large mixing bowl.Add 3 to 4 tablespoons extra virgin olive oil, 4 tablespoons lime juice, 1 clove garlic (grated), ¾ teaspoon salt, and black pepper. Stir well and let the mixture sit for 5 to 10 minutes so the tomatoes release their juices and create a flavorful dressing.
- Add the Vegetables: Add 1 can black beans (rinsed), 1 cup corn, and ¾ cup feta cheese.Toss gently until everything is coated in the pico de gallo dressing.
- Toss with the Rice: Add 2 cups cooked basmati rice, cooled.Mix well until the rice absorbs the dressing and is evenly coated with the vegetables, beans, and herbs.Taste and adjust with more lime juice or salt as needed.Tip: For the best flavor, let the rice bowl rest for 10 minutes before serving.
- Add the Toppings: Divide the rice mixture among serving bowls.Top with a dollop of Greek yogurt, and extra cilantro. Serve with lime wedges on the side. Optionally, you can add sliced avocado.
Notes
- Basmati rice → Jasmine rice, brown rice, quinoa, or farro.
- Black beans → Pinto beans, kidney beans, or cooked lentils.
- Tomatoes → Cherry tomatoes or vine-ripened tomatoes.
- Red onion → Shallots, sweet onion, or green onions.
- Jalapeño → Serrano pepper, poblano pepper, or omit it.
- Fresh cilantro → Fresh parsley.
- Garlic → Omit it or use garlic-infused olive oil.
- Lime juice → Lemon juice.
- Extra virgin olive oil → Avocado oil.
- Corn → Fresh, frozen, or canned corn.
- Feta cheese → Cotija, queso fresco, or crumbled goat cheese.
- Greek yogurt → Low-fat Greek yogurt, Skyr, sour cream, or dairy-free yogurt.
- Let the tomatoes sit: Their juices become the dressing.
- Use cooled rice: It stays fluffy and absorbs more flavor.
- Toss well: Every grain should be coated in the dressing.
- Rest before serving: 10 minutes helps the flavors come together.
- Use feta: It adds creaminess and bridges the Mexican-Mediterranean flavors.
- Store leftovers: Keep in an airtight container in the refrigerator for up to 3 days.
Nutrition
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