Mexican Rice Bowl
Mexican layered rice bowl with chopped meat, pico de gallo, cheese, black beans and more.
Servings: 2 servings
Calories: 755kcal
Ingredients
- 3 cups cooked Mexican rice (or brown rice)
- ½ cup pico de gallo
- ½ cup roasted corn
- ½ avocado (cubed)
- 12 ounces flank steak or chicken breast (or 2 cups grilled vegetables)
- ½ teaspoon fajita seasoning (or salt and pepper)
- 1 tablespoon olive oil
- 1 cup canned black beans
- 2 tablespoon sour cream
- ¼ cup queso fresco (crumbled)
- 1 medium jalapeno pepper (sliced, optional)
Instructions
- Cook Mexican rice according to instructions and set aside. Cover to keep warm.
- Prepare pico de gallo, roast corn, slice avocado,
- Slice or chop meat and season with fajita seasoning, or seasoning of choice.
- Heat oil in a cast-iron skillet until the pan is very hot.
- Sear meat in the hot pan for a few minutes until cooked. If making a vegetarian version, saute the sliced vegetables until charred.
- Heat black beans either over the stove top in the liquid from the can, or drain and microwave for a minute or so.
- Divide rice between two bowls.
- Add half of the meat (or grilled vegetables) to each bowl.
- Divide the remaining ingredients between both bowls and serve.
Notes
- If you prefer, you can substitute grilled chicken for the beef. Other protein options include shrimp and pork.
- You can also do a combination of more than one type of meat. The choice is all yours! Your kitchen, your rules!
- Once you have the rice and meat cooked, you can top the rice with the topping options suggested in this post, or even other topics that are not covered in this post.
Nutrition
Serving: 2servings | Calories: 755kcal | Carbohydrates: 50g | Protein: 63g | Fat: 39g | Saturated Fat: 14g | Cholesterol: 133mg | Sodium: 1421mg | Fiber: 11g | Sugar: 5g