Easy Mexican Rice Bowl No Meat
Satisfy your craving for bold, vibrant flavors with this Easy Mexican Rice Bowl with No Meat—a wholesome, plant-based dinner option that's bursting with color and taste! Perfectly cooked white or brown rice forms the base, enhanced by a savory medley of black beans, sweet corn, and zesty diced tomatoes with green chilies. Flavored with aromatic garlic, onion, and a smoky blend of cumin and chili powder, this dish is finished with a bright splash of lime juice and fresh cilantro. Top it off with creamy avocado slices and an optional dollop of salsa for an extra kick! Ready in just 35 minutes, this quick and easy recipe is a healthy vegetarian meal idea that’s perfect for busy weeknights. Perfect for meal prepping, customizable, and naturally gluten-free, this Mexican-inspired rice bowl will quickly become a staple in your meatless recipe rotation.
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Recipe Information
Ingredients
- 1 cup white or brown rice
- 2 cups water or vegetable broth
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (10 oz) diced tomatoes with green chilies (canned)
- 1 can (15 oz) black beans (canned, rinsed, and drained)
- 1 cup corn kernels (frozen or canned)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon salt
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro, chopped
- 1 medium avocado, sliced
- 0.5 cup salsa (optional)
Instructions
Rinse the rice under cold water to remove excess starch.
In a medium saucepan, combine the rice and water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes or until the rice is cooked and the liquid is absorbed. Set aside.
In a large skillet, heat the olive oil over medium heat.
Add the diced onion and cook for 3-4 minutes until softened.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the canned diced tomatoes with green chilies, black beans, and corn kernels to the skillet. Mix well.
Season the mixture with ground cumin, chili powder, and salt. Cook for 3-4 minutes, stirring occasionally, until heated through.
Add the cooked rice to the skillet and stir to combine all ingredients evenly.
Remove from heat and stir in the lime juice and fresh cilantro.
Divide the rice mixture into bowls and top with sliced avocado.
Optional: Add a dollop of salsa for extra flavor.
Serve immediately and enjoy your Easy Mexican Rice Bowl!
Nutrition Facts
Calories |
351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.8 g | 15% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 962 mg | 42% | |
| Total Carbohydrate | 52.6 g | 19% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 6.6 g | ||
| Protein | 11.2 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 81 mg | 6% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 774 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
