Pico de Gallo Rice Bowl

Fresh, filling, colorful lunch

This Pico de Gallo Rice Bowl is a bright, flavor-packed lunch made with fluffy rice, black beans, sweet corn, fresh tomatoes, lime, herbs, feta, and creamy Greek yogurt. It is perfect for busy weekdays, easy meal prep, and quick healthy dinners when you want something fresh but still satisfying. Instead of serving everything in separate piles, the rice is tossed with juicy pico de gallo so every bite tastes seasoned, zesty, and full of texture.

Time Breakdown

• Prep: 15 mins
• Cook: 15 mins
• Total: 30 mins
• Servings: 4

Ingredients

• 2 cups cooked basmati rice, cooled
• 1 can black beans, rinsed and drained
• 1 cup corn
• 2 cups fresh tomatoes, diced
• 1/3 cup red onion, thinly sliced
• 1 jalapeño, finely chopped, optional
• 1/2 cup fresh cilantro, chopped
• 4 tablespoons lime juice
• 3 tablespoons extra virgin olive oil
• 1 garlic clove, grated
• 3/4 teaspoon salt
• Black pepper, to taste
• 3/4 cup crumbled feta cheese
• 3/4 cup Greek yogurt, for serving

Substitution: Use quinoa, brown rice, or farro instead of basmati. Swap feta with queso fresco or dairy-free cheese, and use dairy-free yogurt if needed.

Kitchen Tools

• Large mixing bowl
• Knife and cutting board
• Measuring cups and spoons
• Spoon or spatula
• Serving bowls

Step-by-Step Instructions

1. Prep: Cook the rice if needed, then spread it on a plate to cool. Dice tomatoes, onion, jalapeño, and cilantro.
2. Mix: In a large bowl, combine tomatoes, onion, jalapeño, cilantro, lime juice, olive oil, garlic, salt, and pepper. Let sit for 5–10 minutes until juicy and fragrant.
3. Toss: Add black beans, corn, and feta. Stir gently, then add cooled rice and toss until every grain is coated.
4. Finish: Taste and adjust with more lime or salt. Serve in white bowls with Greek yogurt, extra cilantro, and lime wedges.

Pro Tips

• Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
• Subs: Use parsley instead of cilantro, lemon instead of lime, or avocado oil instead of olive oil.
• Meal Prep: Cook rice ahead and add yogurt only before serving.
• Serving: Add avocado, grilled chicken, tofu, shrimp, or a fried egg for extra protein.

Main Body

This recipe works because the fresh pico de gallo becomes more than a topping. The tomato juices, lime, olive oil, garlic, and herbs turn into a quick dressing that coats the rice and beans beautifully.

The key is using cooled rice. Hot rice can soften the vegetables too much, while cooled rice stays fluffy and absorbs the bright tomato-lime flavor without becoming mushy.

Black beans bring fiber and plant-based protein, corn adds sweetness, and feta gives the bowl a creamy, salty finish. Greek yogurt makes it feel satisfying without needing a heavy sauce.

For busy weeks, this bowl is a smart make-ahead lunch. Chop the vegetables while the rice cooks, let the pico rest, then toss everything together for a fresh meal that keeps well.

Variation Recipes

• Avocado Pico Rice Bowl: Add diced avocado just before serving for a creamy, buttery texture.
• High-Protein Rice Bowl: Add grilled chicken, shrimp, tofu, or a fried egg for a more filling dinner.
• Spicy Jalapeño Lime Bowl: Use extra jalapeño, chili flakes, and more lime for a bold, zesty twist.

Conclusion

This Pico de Gallo Rice Bowl is fresh, colorful, and easy enough for any weekday. Save it for meal prep, share it with a friend, and enjoy a nourishing bowl that tastes bright and satisfying from the first bite.

Nutrition (Estimated)

Serving	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 bowl	437	18g	52g	19g	8g	7g

Disclaimer: Values are estimates and vary by ingredients.

Print

Tested in my kitchen.

Maya, recipe trend-tester at Eatast. I transform today’s viral food trends into simple, flavorful recipes that fit into your everyday routine. From quick dinner hacks to colorful bowls, every recipe I share is tested in my kitchen so you can cook them at home with ease and confidence.