Mexican Rice Bowls
These homemade Mexican Rice Bowls are the perfect DIY weeknight dinner that everyone can assemble to their liking. They can even be a tasty vegetarian dish if you leave out the chicken.
Servings 4
Ingredients
For the Mexican Rice
- 2 tablespoons olive oil or avocado oil
- 1 red or yellow bell pepper cored, seeded and diced
- ¼ onion cut into a small dice
- ½ serrano pepper or other hot pepper, seeded and minced
- 1 cup brown rice
- 1 clove garlic minced
- 1 ¾ cups chicken broth or veggie broth, adding more as needed
- 1 8 ounce can plain tomato sauce
- ¼ teaspoon salt
For the Beans
- 1 15 ounce can black beans drained and rinsed
- ¼ cup water
- ¼ onion cut into a small dice
- ½ serrano pepper or other hot pepper, seeded, cored, and minced
- ¼ teaspoon garlic powder
- ⅛ teaspoon oregano
- ⅛ teaspoon salt
For the Chicken & Peppers
- 1 tablespoon olive oil or avocado oil (adding more if necessary)
- ½ onion sliced
- 1 bell pepper any color, seeded, cored, and sliced
- 1 ½ pounds boneless, skinless chicken breast cut into ¾-inch strips
- 2 tablespoons chili powder
- 2 cloves garlic minced
- 1 teaspoon salt
- 1 lime juiced
For Assembly (Recommended/Optional Toppings)
- sour cream
- avocado or guacamole
- crumbled queso fresco or shredded Monterey Jack cheese
- fresh cilantro leaves
Instructions
For the Mexican Rice
- Heat the oil in a large skillet over medium heat. Cook the bell peppers, onion, and hot pepper until they begin to soften, 3 to 4 minutes. Stir in the rice and garlic and cook for another minute until the rice begins to brown.
- Mix in the broth and tomato sauce and bring to a boil. Turn down to low, cover with a lid, and cook until the rice is tender (adding a tablespoon or two more of broth or water if necessary), about 25 to 45 minutes depending on the type of rice and package directions. Season with the ¼ teaspoon of salt.
For the Beans
- Combine all ingredients in a pot over high heat. Bring to a boil, lower to a simmer, and cook while preparing the other ingredients, 10 to 15 minutes. When the liquid evaporates, turn off the heat or add a few more splashes of water.
For the Chicken
- Heat the oil in a large skillet over medium-high heat. Cook the onions and peppers until they just begin to soften, 2 to 3 minutes. Add the chicken slices and cook, while stirring, until they are done all the way through (no longer pink in the middle), about 4 to 6 minutes.
- Sprinkle in the chili powder, garlic, and salt. Stir to coat, adding another drizzle of olive oil to prevent the pan from drying out. Turn off the heat, squeeze in the lime juice, and scrape the browned bits off the bottom of the pan.
For Assembly
- Layer the rice, beans, and chicken/peppers into bowls. Garnish with the desired toppings and serve.
Notes
- This recipe is dairy-free as long as you don't add sour cream as a topping.
- It can be vegetarian if you omit the chicken.
- We recommend organic ingredients when feasible.
- Nutritional Facts do not include optional toppings.
Nutrition Facts
Nutrition Facts
Mexican Rice Bowls
Amount Per Serving
Calories 526
Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 3g19%
Cholesterol 109mg36%
Sodium 1102mg48%
Potassium 1106mg32%
Carbohydrates 48g16%
Fiber 5g21%
Sugar 4g4%
Protein 44g88%
Vitamin A 3100IU62%
Vitamin C 86mg104%
Calcium 53mg5%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.