Go Back

Mexican Rice Bowls

A comforting and delicious meal featuring a fusion of vibrant flavors and textures, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Cooking Ingredients
  • 2 teaspoons olive oil Adds a touch of sophistication and helps sauté the vegetables.
  • 1 piece bell pepper, diced Choose red or yellow for sweetness.
  • 1 cup diced white onion Adds depth and a savory base.
  • 2 teaspoons minced fresh garlic Elevates the flavor profile.
  • 2 teaspoons ground cumin Enhances authenticity.
  • 1 can diced tomatoes in juice (15 ounces) Adds moisture and flavor.
  • 2 cups shredded cooked chicken or turkey Opt for leftover chicken for convenience.
  • 1 can Navy or Cannellini Beans (14.5 ounces), drained and rinsed Provides a protein boost.
  • 2 teaspoons cornstarch Thickens the sauce.
  • ½ cup water Essential for cornstarch slurry.
  • salt and black pepper to taste Enhances overall flavors.
  • 1 recipe Cilantro Lime Brown Rice or Mexican Cauliflower Rice Serves as the base.
  • 1 piece avocado, diced Adds richness.
  • Fresh cilantro and lime wedges, for serving Adds brightness to the dish.

Method
 

Preparation
  1. Heat olive oil in a large sauté pan over medium heat.
  2. Add diced bell pepper and white onion, cooking for 5-8 minutes until softened.
  3. Incorporate minced garlic and ground cumin, stirring for 30 seconds.
  4. Stir in diced tomatoes and cooked chicken or turkey, cooking for 3-5 minutes until heated through.
  5. Gently fold in the Navy or Cannellini beans.
  6. Whisk together water and cornstarch to form a slurry, then stir into the mixture and simmer for 2 minutes.
  7. Serve the mixture over Cilantro Lime Brown Rice or Mexican Cauliflower Rice.
  8. Top with diced avocado, cilantro, and a squeeze of lime juice.

Notes

For added depth, roast the bell peppers before dicing. You can spice it up with jalapeños or chili powder. Leftovers taste even better the next day. Experiment with different beans for variety.