Vegetarian Mexican Rice Bowl

by Andrea
Vegetarian Mexican Rice Bowl
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Make this vegetarian Mexican rice bowl for lunches, Super-Bowl Sunday, or dinner! The rice, beans, corn, and cheese combination make it great for a dipping dish but also a substantial meal for lunch or dinner. If you like Mexican dishes, you have to try this one!

Up close picture of this vegetarian mexican bowl

How many times have you gone to the grocery store and been unable to find an enchilada sauce that is gluten-free? Well, that is me every single time so I decided to create my own enchilada sauce in order to be able to make this recipe! Now I use the enchilada sauce for other Mexican dishes too! In general, I like to create my own sauces so I am aware of everything that I am putting into my recipes to control the healthiness of each recipe.

Let’s make this vegetarian Mexican bowl!

Instructions

  • Cook rice on stove according to the package instructions. In a frying pan, add oil and add in 1 tbsp of olive oil, garlic, onion, and red pepper over medium-high heat. Cook until onions are translucent ~5 minutes. Then, add in the corn and tomatoes and stir for 3 minutes on medium heat.
Combine corn and diced tomatoes in with already sauté onion and red pepper to finish creating the vegetarian mexican rice bowl.
  • On medium-low heat, add cooked rice, black-beans, enchilada-sauce, chili-powder, cream cheese, cumin, cayenne and ½ cup of Colby jack cheese and stir until evenly coated and serve!
Add in remainder of ingredients, stir and enjoy the vegetarian mexican bowl

Tips

  1. Serve with tortilla chips or tortillas. I like to dip it with Late July Chia and Quinoa chips.
  2. Chickpeas are optional but also a great choice for protein!
Mexican Rice Bowl
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Mexican Rice Bowl

Recipe by AndreaCourse: Dinner, Lunch, Recipes, Snacks, Vegetarian
Servings

8

servings
Prep time

15

minutes
Cooking time

20

minutes
Calories

286

kcal
Total time

35

minutes

Ingredients

  • 2 cups uncooked brown rice

  • 1.5 cups frozen corn

  • 1 medium sweet onion

  • 2 cloves minced garlic

  • 8 oz enchilada sauce

  • 4 tbsp cream-cheese

  • 1 can black beans drained

  • 2 tsp chili powder

  • 3 tsp cumin

  • 14 oz diced tomatoes

  • 1 red-bell pepper diced

  • 1/2 cup Colby Jack cheese

Directions

  • In a saucepan, cook rice according to instructions
  • While rice is cooking, add oil in a frying pan and add in 1 tbsp of olive oil, garlic, onion, and red pepper over medium-high heat. Cook until onions are translucent ~5 minutes.
  • Add in the corn and tomatoes and stir for 3 minutes on medium heat. 
  • Then add cooked rice, black-beans, enchilada-sauce, chili-powder, cream cheese, cumin, cayenne and ½ cup of Colby jack cheese and stir until combined.
  • Serve with Late July’s Chia and Quinoa tortilla chips.

Notes

  • Add chickpeas in for extra protein!

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