Easy Mexican Rice Bowl No Meat Food

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!

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 (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.

EASY MEXICAN RICE

Steps:

• Over medium-high heat, sauté onion in olive oil until tender; add rice and continue sautéing for 3-5 minutes until rice becomes opaque.
• Add chicken broth, tomato sauce, and seasonings; bring to boil then reduce heat to low; cover and simmer 20-25 minutes until rice is cooked.
• Remove pan from heat; let stand covered for 5 minutes until liquid is absorbed; fluff with fork and serve.
• Note: My best ever success with this recipe was achieved using bacon drippings for sautéing, rounded measuring scoops of rice, and only a half can (4 ounces) of tomato sauce with water added to almost fill the can.

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.