Mexican Rice Bowls
These Mexican rice bowls are vibrant and loaded with fresh ingredients. They're perfect for meal prep, offering a nutritious blend of vegetables and protein with endless customization options.
Equipment
- Large pot with a lid
- Mixing bowl
- Cutting board
- Sharp knife
- Serving bowls
Ingredients
For the Rice
- 2 cups jasmine rice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 4 cups vegetable broth
For the Toppings
- 1 cup black beans, drained and rinsed
- 1 cup corn, fresh or canned
- 1 medium red bell pepper, diced
- 1 medium avocado, sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- Salt and pepper to taste
Optional Add-Ons
- Grilled chicken or shrimp
- Shredded cheese (cheddar or queso fresco)
- Sour cream or Greek yogurt
Instructions
Step 1: Prepare the Rice
- Rinse the jasmine rice under cold water until the water runs clear. In a large pot, combine the rice, garlic powder, onion powder, and vegetable broth. Bring to a boil, then reduce the heat to low and cover. Simmer for about 15 minutes or until the rice is fluffy and the liquid is absorbed.
- Tip: Let the rice sit covered for 5 minutes after cooking to enhance its fluffiness.
Step 2: Gather Your Toppings
- While the rice cooks, chop the vegetables: dice the red bell pepper, halve the cherry tomatoes, and slice the avocado. Rinse the black beans and corn if using canned.
Step 3: Assemble Your Bowls
- Once the rice is ready, fluff it with a fork and divide it among serving bowls. Layer on the black beans, corn, red bell pepper, avocado, and cherry tomatoes.
- Tip: Arrange the toppings in a colorful pattern for an inviting presentation.
Step 4: Add Flavor
- Sprinkle fresh cilantro over the bowls, and serve with lime wedges for that zesty finish. Add any optional proteins or cheeses as desired.
Notes
Pro tips for Mexican Rice Bowls