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bowl with ingredients for a Mexican Rice Bowl
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5 from 8 votes

Easy Mexican Rice Bowl

A quick and easy rice bowl made with simple ingredients. Budget friendly, filling and so tasty.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course
Cuisine: Mexican
Servings: 6 bowls
Author: Lydia @ ThriftyFrugalMom.com


  • 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


  • 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!


  • 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!