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Mexican Rice Bowl

Servings: 4

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients:

  • 2 cups rice
  • 4 cups chicken broth
  • 1 piece onion
  • 1 piece red bell pepper
  • 2 pieces garlic cloves
  • 1 tsp cumin
  • 1 tsp chili powder
  • 2 tbsp olive oil
  • 1 can canned black beans
  • 1 can corn
  • 1 piece avocado
  • 1 cup grated cheese
  • to taste serving salsa
  • to taste serving sour cream
  • to garnish serving cilantro

Instructions:

  1. In a large saucepan, heat the olive oil over medium heat. Add the onions and bell pepper, saute until they soften.
  2. Add in the garlic, cumin, chili powder and rice. Stir until the rice is coated with the oil.
  3. Pour in the chicken broth. Bring it to a boil. Then reduce heat, cover and simmer for 20 minutes, or until the rice is cooked.
  4. While the rice is cooking, prepare the toppings: drain the black beans and corn, slice the avocado, and grate the cheese.
  5. Fluff the cooked rice with a fork. Add in the black beans and corn, stir to combine.
  6. Place the rice mixture in serving bowls. Top with sliced avocado, grated cheese, salsa, sour cream and garnish with cilantro.
  7. Serve your Mexican Rice Bowl warm. Enjoy!