From the recipe box
Corn Rice Bowl (One Pot Corn & Grain Bowl)
Thai and Southeast Asian plates, grain bowls, and cross-cultural recipes from the wider kitchen.
- Protein
- Corn, Tempeh
- Meal format
- Global Food & Fusion
- Base
- Rice, Millets, Grains
Corn, Onion, Broccoli, Zucchini, Spinach, Bell peppers, Carrots
From my kitchenCook this meal
Ingredients & method
- Prep
- 15 mins
- Cook
- 25 mins
- Total
- 40 mins
- Serves
- 4
Ingredients
- 1½ cupsbasmati rice or quinoa, washed
- 1½ cupscorn (fresh or frozen)
- ½medium onion, finely chopped
- 3-4garlic cloves, minced
- 1 cuptempeh, chopped into small cubes
- 2½-3 cupswater or vegetable broth (adjust based on rice/quinoa used)
- 1 tablespoonoil
- to tasteSalt
- ½ teaspooncumin powder
- ½ teaspoonpaprika or red chili powder
- ½ teaspoonblack pepper
- 1 teaspoonItalian seasoning
Bowl Additions
- 2-3 cupssautéed vegetables of choice
Bell peppers
- —Cilantro mayo or any creamy dressing
- as desiredHot sauce
Notes & Tips
- This bowl is a more prepared version of a black bean bowl — instead of adding plain grains and separate protein, the corn, aromatics, and optional tempeh cook together as the flavorful base.
- Tempeh absorbs the flavors of the rice while cooking and makes this a convenient one-pot protein addition.
- This is a great meal-prep recipe because the grain base reheats well throughout the week.
- The toppings are what make the bowl customizable — creamy sauces, spicy sauces, fresh vegetables, and avocado all work beautifully together.
- You can also use leftover roasted vegetables, beans, or any toppings you already have in the refrigerator.
Step by step
Method
- 01
Heat oil in a pot or Instant Pot. Add chopped onions and sauté until they begin to soften.
- 02
Add garlic and sauté until fragrant.
- 03
Add corn and tempeh (if using) and cook for 1-2 minutes.
- 04
Add washed basmati rice or quinoa, salt, cumin powder, paprika/red chili powder, black pepper, and turmeric if using. Mix everything together.
- 05
Add water or vegetable broth and cook:
- 06
Instant Pot: Pressure cook according to your grain (basmati rice: 5 minutes high pressure, quinoa: 1 minute high pressure), then allow natural release.
- 07
Stovetop: Cook covered until the rice/quinoa is tender and the liquid is absorbed.
- 08
While the grain cooks, sauté your vegetables of choice with a little oil and salt until cooked but still slightly crisp.
- 09
Assemble the bowl with the corn rice/quinoa base, sautéed vegetables, and toppings of your choice.
- 10
Drizzle with cilantro mayo, hot sauce, and add guacamole before serving.
