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Mexican Vegetable Rice Bowl
Servings: 2
For the rice
  • 1 cup of brown rice
  • 1 cup cooked black beans
  • 1 tablespoon chipotle sauce
  • Salt, to taste
For the mushrooms
  • 1 tablespoon olive oil
  • 1/2 small onion, sliced
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1 cup button mushrooms, sliced
For the veg toppings
  • 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
  1. 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.
  2. If the rice is not fully cooked, add a few tablespoons of water, as needed.
  3. 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
  4. 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.
  5. Once the rice is done, add the black bean mixture into the rice and mix well with a spoon. Add salt to taste.
  6. 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!
Recipe Notes

If you're looking for a simple guacamole recipe, mash together the below ingredients:
1 avocado
1/2 lime
1/2 jalapeño, deseeded & chopped
1/4 small red onion, chopped
1/4 cup tomatoes, chopped
Salt to taste