Easy Mexican Rice Bowl Food

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 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!

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.

MEXICAN TOMATO RICE

Steps:

• Heat the oil in a saucepan and sizzle the onion for 5 mins until just starting to soften. Add the garlic and cook for a minute more, then stir in the chipotle paste (if using) and the tomato purée and cook for a minute.
• Add the tomatoes and simmer for a few minutes, then scatter the rice into the pan and stir, so it's coated in the tomato mix. Pour over the hot stock, season, give everything another stir and bring to the boil, then cover the pan with a lid and turn the heat down to the lowest possible setting.
• Gently simmer for 15-20 mins until all the stock has been absorbed and the rice is cooked through. Leave the rice to sit for a few mins off the heat, then stir through the coriander and serve.