We’re kicking off today with this insanely delicious and colorful Mexican Vegetable Rice Bowl. If you ask me what my favorite kind of cuisine is, without fail the answer will always be Mexican. I love that there are so many vegetarian options in Mexican cooking. There’s also so many dishes, leaving little room for food boredom. This recipe is inspired by Mexican cooking, and it’s basically a bunch of really great ingredients packed into a super filling bowl.
The base of this bowl is brown rice mixed with black beans. Brown rice is a whole grain, which similar to other whole grains, has been shown to reduce our risk for certain cancers, diabetes, and heart disease. Thanks to its fiber content, brown rice helps to keep us full for longer, and has way more nutrients compared to white rice. Paired with protein-rich black beans, we have created a powerful base to our bowl. Since this recipe makes 2 servings, you can enjoy this with someone or save the rest for the next day (hello meal planning!)
Let’s get started on our recipe. In a small pot, bring 2 1/2 cups water to a boil, add the rice, apply the lid, and cook over low-medium heat for 40-45 minutes, or until rice is tender. If the rice is not fully cooked, add a few tablespoons of water, as needed. While that’s happening, add 1/2 of the beans, chipotle sauce, and 1 tablespoon of water to a blender. Blend and combine with the other 1/2 cup of beans. Set aside
Now let’s do our mushrooms. Heat the olive oil, and add the onions and spices. Sauté over medium heat for 2-3 minutes, and then add the mushrooms. Cook with the lid on for 3-5 minutes, or until golden brown. Set aside. Once the rice is done, add the black bean mixture into the rice and mix well with a spoon. Add salt to taste.
Now for the fun part…let’s assemble our bowl! Start by adding the black bean rice to your bowls, then add the mushroom sauté, then the vegetables, guacamole, and fresh cilantro for the finishing touch. For the guacamole, you can whip up your favorite recipe. We also included a simple guacamole recipe below, or you also have the option of preparing our Kale Guacamole recipe. It’s up to you!
I hope you take a stab at this recipe- it’s seriously delicious. Make sure to tag us in any food pics you take of this dish, and we’ll catch you soon. xo
- 1 cup of brown rice, uncooked
- 1 cup black beans, cooked
- 1 tablespoon chipotle sauce
- Salt, to taste
- 1 tablespoon olive oil
- 1/2 small onion, sliced
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1 cup button mushrooms, sliced
- 2 small radishes, sliced
- 4 cherry or grape tomatoes, sliced
- 1/2 jalapeño, de-seeded and sliced
- 1/2 cup corn
- 1/2 cup guacamole
- Fresh cilantro for topping
- In a small pot, bring 2 1/2 cups water to a boil, add the rice, apply the lid, and cook over low-medium heat for 40-45 minutes, or until rice is tender.
- If the rice is not fully cooked, add a few tablespoons of water, as needed.
- While that's happening, add 1/2 of the beans, chipotle sauce, and 1 tablespoon of water to a blender. Blend and combine with the other 1/2 cup of beans. Set aside
- Now let's do our mushrooms. Heat the olive oil, and add the onions and spices. Sauté over medium heat for 2-3 minutes, and then add the mushrooms. Cook with the lid on for 3-5 minutes, or until golden brown. Set aside.
- Once the rice is done, add the black bean mixture into the rice and mix well with a spoon. Add salt to taste.
- Now it's time to assemble our bowl. Start by adding the black bean rice to your bowls, then add the mushroom sauté, then the vegetables, guacamole, and fresh cilantro for the finishing touch. Enjoy!
- 1 avocado
- 1/2 lime
- 1/2 jalapeño, deseeded & chopped
- 1/4 small red onion, chopped
- 1/4 cup tomatoes, chopped
- Salt to taste
Cassie Tran
August 31, 2017 at 1:38 am (1 year ago)This looks delicious! To be honest, I never would have thought that I could eat rice with guacamole alone, but boy, was I wrong! They are WONDERFUL together!
Julie
September 2, 2017 at 6:24 pm (1 year ago)Love all the Mexican-style bowls and going to make this one tomorrow 🙂 Thank you for the recipe!
I have a few on my blog, but not this one 🙂
Kind Regards,
Julie from http://www.juliejuliet.com