Easy Mexican Rice Bowl recipe
A quick and easy rice bowl made with simple ingredients. Budget friendly, filling and so tasty.
Servings: 6 bowls
Ingredients
- 2 cups uncooked long grain rice (see Notes below)
- 1 can black beans, drained
- 1 ½ cups salsa (any tomato based variety)
- ½ tsp. ground cumin
- ¼ tsp. garlic powder
- salt (to taste)
- 1 ½ cups shredded cheese (cheddar, Mexican blend, pepper jack)
- shredded lettuce
- crushed corn or tortilla chips
- sour cream or your favorite salad dressing
- optional toppings: corn, peppers, green onions, tomatoes, avocado, fried egg, roasted butternut squash
Instructions
- Cook the rice according to the package directions
- While the rice is cooking, heat the beans, salsa, cumin, garlic powder and salt until hot throughout. Stir to thoroughly combine.
- If necessary, shred the lettuce and crush the chips. Prepare any other toppings you want to add.
- Get 6 dishes and assemble the bowls by adding approximately 1 c. rice, ⅓ to ½ cup salsa/bean mixture and ¼ cup shredded cheese to each dish.
- Top with shredded lettuce, chips, sour cream or salad dressing and any other toppings of choice. Mix together and enjoy!
Notes
- RICE: You can skip the step of cooking the rice and use 6 cups of cooked rice instead.
- LETTUCE: I've found that Romaine lettuce, leafy head lettuce and spring mix all work well with this recipe.
- This homemade salad dressing recipe is really good with this!