Easy Mexican Rice Bowl No Meat Recipes

EASY MEXICAN RICE BOWL (NO MEAT)

Steps:

• Cook rice per package instructions.
• In the meatime, cook beans, corn and Rotel over medium heat until hot, about 5 minutes or until desired consistency. Don't make it too thick.
• Scoop rice into bowls, pour hot mixture on top.
• Finish by topping with cheese, sour cream with tortillas heated on the side. Can use as burrito stuffing for leftovers.

VEGETARIAN MEXICAN RICE BOWL

Steps:

• In a medium pot over medium heat, melt the coconut oil and toast the rice for 2 minutes.
• Pour in the lime juice, then the coconut milk followed by the water, salt and cilantro.
• Let it cook on low heat for 15-20 minutes or until the water has dried out and the rice is soft.
• In a skillet, heat the olive oil then add the beans, paprika, salt, black pepper, garlic powder, cayenne pepper, tomato paste and water.
• Let it simmer for about 5-7 minutes on medium-high heat.
• Spoon the rice onto a bowl, top with the beans, guacamole and salsa.

EASY MEXICAN RICE BOWL

Steps:

• 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!

HEALTHY MEXICAN RICE BOWL

Steps:

• Bring a large pot of water to a boil (about 4 quarts). Add rice and boil for 30-40 minutes, or until rice is tender. Drain.
• While rice is cooking, heat a large non-stick skillet over medium heat. Lightly season both sides of each chicken breast with cumin, granulated garlic, onion powder, salt, and pepper. Coat inside of pan with cooking spray and cook chicken about 3 minutes on each side, or until no longer pink in the center. Remove to a plate and cover with foil.
• In the same skillet (on medium heat) add 2 tablespoons of extra-virgin olive oil. Add onion and jalapeño; cook for 1-2 minutes, or until onions are soft. Add garlic and cook for 30 seconds. Add beans and cook for 1 minute, or until heated through. Mix the onion and bean mixture with the cooked/drained rice and cilantro. Divide mixture evenly among 2 bowls.
• Cut chicken into 1-inch cubes. In each bowl add half of the chicken, half of the avocado, half of the tomatoes, and 1 lime wedge. Squeeze lime wedge over each rice bowl.

MEXICAN RICE BOWL WITH CHICKEN

Steps:

• Cook rice according to package instructions.
• Meanwhile, heat oil in a large skillet. Season chicken cubes with salt and pepper. Add chicken to the skillet and cook until well browned. Remove from skillet and set aside.
• Add onion and garlic to skillet, and saute for approximately 5 minutes or until soft. Add in red and green peppers, continue to saute on medium-low heat until peppers are soft, about 7 minutes.
• Once softened, add all remaining ingredients (except rice and cheese), as well as the cooked chicken. Stir until all ingredients are mixed well and heated through; adjust salt and pepper.
• Serve over rice with shredded cheese and sour cream. Even heartier with a side of tortilla chips or warmed tortillas.