Mexican Rice Bowl
Updated: Dec 9, 2020
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
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.
Let everyone spoon a little rice into their bowl, and layer with desired toppings.