For the rice, rinse until the water runs clear. Combine rice, water, olive oil, and salt in a medium saucepan. Bring to a boil, reduce heat, cover, and simmer for 18-20 minutes.
Remove from heat and let stand covered for 10 minutes. Fluff with a fork and stir in lime juice, lime zest, and cilantro. Season with additional salt if needed.
Roasted Corn
For the corn, preheat the oven to 425°F.
Toss the corn with olive oil, chili powder, salt, and pepper. Spread the corn on a baking sheet in a single layer.
Roast for 20-25 minutes, stirring halfway through, until corn is lightly charred.
Carne Asada Bowls
Heat black beans in a saucepan with a pinch of salt until warmed.
Warm the cooked leftover carne asada in a skillet over medium-high heat for 1-2 minutes per side until heated. Let rest for 2-3 minutes before slicing. Be careful not to overcook as this can make the meat tough.
To assemble bowls, start with a base of cilantro-lime rice. Top with sliced carne asada, black beans, roasted corn, and tomatoes. Add sliced avocado and pickled red onions. Drizzle with Lime-Cilantro Avocado Dressing. Garnish with additional cilantro and serve with lime wedges.
Notes
1. Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. The nutritional value will vary based on the brand of ingredients used. It does not include the nutritional value of toppings or sides. It does not include the nutrition for any substitutions.2. Be sure to check out the Key Ingredients along with the Recipe Tips and Notes sections found in the post, for more tips, options, substitutions, and variations for this recipe! You will also find step-by-step photos there.