Best Mexican Vegetable Rice Bowl Recipes

QUICK AND EASY MEXI-BOWLS

Quick and Easy Mexi-Bowls image

These Mexi-bowls are loaded with your favorite protein, rice, beans, peppers, and a variety of toppings to keep things interesting and fresh.

Provided by Meghan Yager

Time 20m

Number Of Ingredients 22

Ingredients

2 teaspoons paprika
1 1/2 teaspoons ground cumin
1/2 teaspoon ancho chili powder
1/2 teaspoon cayenne powder
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon olive oil
1 medium yellow onion, chopped (about 1 1/4 cups)
1/2 red bell pepper, seeded and chopped
1/2 yellow bell pepper, seeded and chopped
2 cups cooked black beans (rinsed and drained, if using canned)
2 cups cooked chicken, beef, or pork, cut into 1/2-inch cubes and reheated
2 cups cooked white or brown rice, reheated
1 1/2 cups your favorite salsa (homemade or store bought)
Sour cream
Chopped cilantro
Sliced jalapenos
Shredded Mexican-style cheese blend

Steps:

Add all ingredients for the spice mix to a small bowl. Stir together until combined. Set aside.
In a medium skillet over medium-high heat, add olive oil. Once hot, add yellow onion. Cook, stirring occasionally until softened, about 5 minutes. Stir in bell peppers and black beans. Cook until everything is warmed through, about 2 to 3 minutes, stirring occasionally. Remove from heat and set aside.
Add chopped meat to a medium bowl with the spice mix. Toss to coat the meat evenly.
Divide rice, black beans, meat, and salsa between four bowls, layering them in this order.
Serve with toppings as desired.

Nutrition Facts : ServingSize 1 bowl, Calories 444 calories, Sugar 6.5 g, Sodium 1509.7 mg, Fat 7.9 g, SaturatedFat 2 g, TransFat 0 g, Carbohydrate 60.9 g, Fiber 12.3 g, Protein 33.2 g, Cholesterol 58.8 mg

MEXICAN RICE WITH VEGETABLES

Mexican Rice With Vegetables image

Make and share this Mexican Rice With Vegetables recipe from Food.com.

Provided by Andtototoo

Categories Rice

Time 47m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

4 tablespoons oil
1/2 onion, finely diced
2 teaspoons garlic, minced
1 serrano chili, minced
1/2 green bell pepper, finely diced
2 cups rice
1 tomatoes, diced
1/4 cup frozen corn, thawed
1/2 carrot, grated
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
3 3/4 cups chicken broth
1/2 cup frozen peas, thawed
1 teaspoon salt
1/4 cup fresh cilantro, chopped, for garnish

Steps:

In a large nonstick frying pan or a dutch oven put the oil and onion.
Stir-fry over medium heat for 5 minutes.
Move the onion to the side of the pan and add the garlic.
Stir-fry the garlic until the edges are just starting to brown, and then incorporate the garlic into the onion.
Add the minced green chili and the green bell pepper and stir-fry for 3 more minutes.
Add the rice and stir-fry for 2-3 minutes, until all of the rice grains have gotten covered with the oil and the rice has had a chance to fry a bit.
Add the tomato, corn and the carrot, cumin and oregano.
Stir-fry for one more minute.
Add the chicken broth (or vegetable broth or water).
Bring the mixture to a good boil, cover, reduce heat to very low and cook for 20 minutes.
Remove from heat and let the rice rest, covered, for a few minutes.
Stir in the peas and salt.
Check for salt and then garnish with cilantro.
You may eliminate any of the vegetables that you don't like.