Mexican Rice Bowl
Mexican Rice Bowl is packed with veggies, black beans, and lots of colorful treats that are ready to party! It's perfect for Cinco de Mayo, or any time you want a delicious vegetarian meal.
Servings: 4
Calories: 520kcal
Ingredients
- 2 cups white jasmine rice cooked
- 1 cup broccoli florets
- ½ small onion diced
- 1 carrot diced
- 2 small sweet red peppers
- 1 Tbsp. olive oil
- ¼ tsp. garlic minced
- dash of salt
- ½ cup salsa
- 1 avocado diced
- ½ cup canned black beans drained
- 2 Tbsp. green onions chopped
- dash of hot sauce optional
Instructions
- Cook the rice as directed on package and set aside. Add a dash of salt and keep warm.2 cups white jasmine rice
- In a skillet on high heat, saute' broccoli, onion, carrot, and one of the peppers in a skillet with olive oil.1 cup broccoli florets, ½ small onion, 1 carrot, 2 small sweet red peppers, 1 Tbsp. olive oil
- Cook for at least 3 minutes on high, or until veggies are tender but still crisp.
- Add garlic and salt. Stir.¼ tsp. garlic, dash of salt
- Turn heat to medium and add salsa, stirring frequently.½ cup salsa
- Reduce to simmer.
- Divide rice into two separate bowls.
- Divide contents of skillet and pour over rice.
- Divide black beans and diced avocado, sprinkle on top.1 avocado, ½ cup canned black beans
- Dice the other red pepper and sprinkle on top.2 small sweet red peppers
- Sprinkle the entire dish with chopped green onions.2 Tbsp. green onions
- Add a dash or two of hot sauce if you like it spicy.dash of hot sauce
Notes
- Make it sassy! Add more toppings like shredded cheese, roasted corn, and sour cream if desired.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 520kcal | Carbohydrates: 92g | Protein: 11g | Fat: 12g | Saturated Fat: 2g | Sodium: 342mg | Potassium: 797mg | Fiber: 9g | Sugar: 6g | Vitamin C: 106mg | Calcium: 78mg | Iron: 2mg