Mexican Rice Bowl (Vegetarian and Meat Options)
Enjoy this delicious Mexican Rice Bowl with both vegetarian and meat options, packed with flavors and textures.
Equipment
- 6-quart Dutch oven
- Skillet
- Sharp Knife
- cutting board
Ingredients
Rice and Base Ingredients
- 3 cups cooked Mexican rice or brown rice
- ½ cup pico de gallo
- ½ cup roasted corn
- ½ avocado cubed
- 12 ounces flank steak or chicken breast or 2 cups grilled vegetables
- ½ teaspoon fajita seasoning or salt and pepper
- 1 tablespoon olive oil
- 1 cup canned black beans
- 2 tablespoons sour cream
- ¼ cup queso fresco crumbled
- 1 medium jalapeno pepper sliced, optional
Instructions
Cooking Instructions
- Cook Mexican rice according to instructions and set aside. Cover to keep warm.
- Prepare pico de gallo, roast corn, and slice avocado.
- Slice or chop meat and season with fajita seasoning, or seasoning of choice.
- Heat oil in a cast-iron skillet until the pan is very hot. Sear meat for a few minutes until cooked. If making a vegetarian version, sauté the sliced vegetables until charred.
- Heat black beans either over the stove top in the liquid from the can, or drain and microwave for a minute or so.
- Divide rice between two bowls. Add half of the meat (or grilled vegetables) to each bowl. Divide the remaining ingredients between both bowls and serve.
Notes
If you prefer, you can substitute grilled chicken for the beef. Other protein options include shrimp and pork. You can also do a combination of more than one type of meat. The choice is all yours! Your kitchen, your rules! Once you have the rice and meat cooked, you can top the rice with the topping options suggested in this post, or even other toppings that are not covered in this post.
Nutrition
Serving: 2servingsCalories: 755kcalCarbohydrates: 50gProtein: 63gFat: 39gSaturated Fat: 14gCholesterol: 133mgSodium: 1421mgFiber: 11gSugar: 5g
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