Southwest Rice Bowl

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Bowl with vegetables, cheese, chicken, corn, next to tortilla chips.

This recipe can be very versatile to your taste buds! Make this with your protein of choice: ground beef, shredded chicken, tofu, black beans, or pinto beans. Add shredded cheese, sour cream, guacamole, avocado, or anything else you may enjoy.

Course Main Course

Keyword Beans, Brown Rice, Meat, Salsa, Shredded Cheese, Sour Cream, Vegetable Oil, Vegetables

Cooking Method 5-Ingredient Meals, Stovetop

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 246kcal

Author Maine SNAP-Ed

Equipment

Medium Skillet
Stovetop

Ingredients

1 teaspoon Vegetable Oil
1 cup Vegetables Mixture of bell peppers, onion, corn, tomato, or zucchini
1 cup Cooked Meat Chopped or shredded, beans, or tofu
1 cup Brown Rice
2 Tablespoons Salsa Or shredded cheese, low-fat sour cream

Instructions

In a medium skillet, heat oil over medium high heat (350 degrees in an electric skillet). Add vegetables and cook for 3 to 5 minutes or until vegetables are tender-crisp.
Add cooked meat, beans or tofu and cooked rice to skillet and heat through.
Divide rice mixture between two bowls. Top with salsa, cheese or sour cream and serve warm.
Refrigerate leftovers within 2 hours.

Notes

For a spicier dish, add chili powder, red pepper flakes or taco sauce in Step 1.
You can use any leftover cooked grain in this recipe. Try white or wild rice, quinoa, barley or oatmeal.

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