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  • Writer's pictureElissa Strassman

Mexican Rice Bowl

Updated: Dec 9, 2020

Serves 4

Mexican Rice Bowl


4 cups, Brown Rice, cooked

1 Red Bell Pepper, diced

1 Green Bell Pepper, diced

1 small Red Onion, diced

4 oz. Salsa

15 oz. can Black Beans, drained and rinsed

4 oz., Cheddar Cheese, grated or shredded

Optional Add-ons:

Corn (thawed if frozen), Diced Tomatoes, Sliced Olives, Diced Avocado, Shrimp, Chicken, Tofu, Steak, Fried Egg


Spray a 12 inch sauté pan with non-stick cooking spray, or add 1 tsp. olive oil to a sauté pan.

Over medium high heat, sauté peppers and onions until translucent. Season with salt and pepper to taste. Place in a bowl for serving.

While peppers and onions are cooking, place all other desired toppings in bowls, and place on the table with serving spoons.

To Assemble:

Let everyone spoon a little rice into their bowl, and layer with desired toppings.


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