Get ready to spice up your meal routine with these mouth-watering Mexican rice bowl recipes! With a combination of flavors and textures, each dish is a fiesta on a plate. From classic combinations like chicken fajita rice bowls and veggie-packed black bean and corn bowls, to more adventurous options like pulled pork and black bean bowls or grilled steak and pico de gallo, there’s something for everyone.
In this article, we’ll dive into 20 delicious Mexican rice bowl recipes that are sure to satisfy your cravings. Whether you’re in the mood for something spicy and savory or light and fresh, these recipes have got you covered. So grab a fork and get ready to dig in!
Spicy Chipotle Chicken Rice Bowl
Elevate your mealtime with this flavorful and spicy chicken rice bowl recipe. A perfect blend of smoky chipotle peppers, juicy chicken, and savory rice, all come together to create a mouth-watering dish that’s sure to please.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 chipotle peppers in adobo sauce, chopped
– 1 cup uncooked white rice
– 2 cups water
– 1 tablespoon olive oil
– Salt and pepper, to taste
– Optional toppings: diced tomatoes, shredded lettuce, avocado, sour cream, cilantro
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together rice and water. Cook according to package instructions.
3. In a separate pan, heat olive oil over medium-high. Add chicken and cook until browned, about 5-6 minutes per side.
4. Add chopped chipotle peppers to the pan and stir to combine.
5. Serve cooked chicken on top of warm rice, garnished with desired toppings.
Cooking Time: Approximately 25-30 minutes
Vegetarian Black Bean and Corn Rice Bowl
This recipe combines the flavors of roasted black beans, sweet corn, and savory rice, making it a satisfying vegetarian meal. Perfect for a quick weeknight dinner or a nutritious lunch.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 can black beans, drained and rinsed
– 1 cup frozen corn kernels, thawed
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: avocado slices, shredded cheese, or salsa for topping
Instructions:
1. Cook rice according to package instructions using 2 cups of water.
2. In a large skillet, heat olive oil over medium-high heat. Add onion and garlic; cook until softened (3-4 minutes).
3. Add black beans, cumin, salt, and pepper to the skillet. Cook for an additional 2-3 minutes, stirring occasionally.
4. Stir in corn kernels and cook until heated through.
5. Serve black bean and corn mixture over cooked rice.
Cooking Time: 20-25 minutes
Beef Fajita Rice Bowl with Peppers
A flavorful and filling meal that combines tender beef, sautéed peppers, and creamy rice. This recipe is perfect for a quick weeknight dinner or a satisfying lunch.
Ingredients:
– 1 lb beef strips (flank steak or sirloin)
– 2 large bell peppers (any color), sliced
– 2 cloves garlic, minced
– 1 cup cooked white rice
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: avocado slices, sour cream, cilantro, or shredded cheese for topping
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the beef strips and cook until browned, about 3-4 minutes. Remove from the skillet and set aside.
3. Add the sliced peppers to the skillet and cook until tender, about 5 minutes.
4. Add the garlic, cumin, salt, and pepper to the skillet and stir for 1 minute.
5. Stir in cooked rice to combine with the pepper mixture.
6. Return the beef strips to the skillet and stir to combine with the rice and peppers.
7. Serve hot, topped with your choice of avocado slices, sour cream, cilantro, or shredded cheese.
Cooking Time: 15-20 minutes
Shrimp and Avocado Lime Rice Bowl
Get ready to savor the flavors of the tropics with this refreshing Shrimp and Avocado Lime Rice Bowl! This quick and easy recipe is perfect for a light and satisfying meal.
Ingredients:
– 1 cup cooked white rice
– 1 pound large shrimp, peeled and deveined
– 1 ripe avocado, diced
– 1/2 lime, juiced
– 1 tablespoon olive oil
– 1 clove garlic, minced
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Cook rice according to package instructions.
2. In a medium skillet, heat olive oil over medium-high heat. Add shrimp and cook until pink and cooked through (about 3-4 minutes per side).
3. In a small bowl, whisk together lime juice and garlic.
4. To assemble the bowls, place cooked rice in the bottom of a bowl. Top with grilled shrimp, diced avocado, and a drizzle of the lime-garlic sauce.
5. Season with salt and pepper to taste, then garnish with fresh cilantro leaves.
Cooking Time: 15-20 minutes
Pork Carnitas Rice Bowl with Salsa Verde
Transform a weeknight into a fiesta with this flavorful and easy-to-make Pork Carnitas Rice Bowl, topped with tangy Salsa Verde. This recipe is perfect for a quick dinner or lunch that’s packed with flavor.
Ingredients:
– 1 pound pork shoulder, cut into large chunks
– 1/4 cup lard or vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– 1/2 teaspoon ground cumin
– Salt and pepper, to taste
– 2 cups cooked white rice
– Salsa Verde (recipe below)
– Optional toppings: diced avocado, sour cream, shredded cheese, cilantro
Instructions:
1. In a large Dutch oven, heat the lard or oil over medium-high heat.
2. Add the pork and cook until browned, about 5 minutes. Remove from pot.
3. Add the onion and garlic; cook until softened, about 3-4 minutes.
4. Add the oregano, cumin, salt, and pepper. Cook for 1 minute.
5. Return the pork to the pot, add enough water to cover, and bring to a boil. Simmer, covered, until the pork is tender, about 2 hours.
6. Serve the carnitas over cooked rice, topped with Salsa Verde and your choice of toppings.
Salsa Verde:
– 1 cup fresh parsley, chopped
– 1/4 cup fresh oregano, chopped
– 1 jalapeño pepper, seeded and finely chopped
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lime juice
– Salt, to taste
Combine all ingredients in a bowl. Refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: 2 hours (carnitas) + 15 minutes (Salsa Verde)
Grilled Steak and Pico de Gallo Rice Bowl
Elevate your mealtime with this flavorful and refreshing recipe that combines the tenderness of grilled steak with the bright, zesty flavors of pico de gallo. Perfect for a quick weeknight dinner or a weekend gathering.
Ingredients:
– 1.5 lbs flank steak
– 2 cups cooked white rice
– 1 cup pico de gallo (homemade or store-bought)
– 1 tablespoon olive oil
– Salt and pepper, to taste
– Optional toppings: diced avocado, sour cream, cilantro, lime wedges
Instructions:
1. Preheat grill to medium-high heat.
2. Season steak with salt and pepper. Grill for 5-7 minutes per side, or until cooked to desired level of doneness.
3. Cook white rice according to package instructions.
4. Warm pico de gallo by letting it sit at room temperature for 30 minutes.
5. Assemble the bowls by placing grilled steak on top of a scoop of rice, followed by spoonfuls of pico de gallo and any desired toppings.
Cooking Time: 20-25 minutes (including grill time)
Baja Fish Taco Rice Bowl
This recipe combines the flavors of Baja California with a nutritious rice bowl, perfect for a quick and satisfying meal. Crispy fish, tangy slaw, and creamy avocado come together in harmony.
Ingredients:
– 1 pound cod or mahi-mahi fillet
– 1 cup cooked white rice
– 1/2 cup black beans, drained and rinsed
– 1/4 cup diced red bell pepper
– 1/4 cup diced cucumber
– 2 tablespoons lime juice
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– Avocado slices, for serving
– Sliced radishes, for garnish (optional)
– Cilantro leaves, for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Season fish with lime juice, cumin, salt, and pepper.
2. Bake fish for 12-15 minutes or until cooked through.
3. Cook rice according to package instructions. Mix with black beans, red bell pepper, and cucumber.
4. Assemble the bowl by placing fish on top of the rice mixture. Top with avocado slices and garnish with radishes and cilantro (if using).
5. Serve immediately.
Cooking Time: 20-25 minutes
Cheesy Queso Blanco Rice Bowl
Elevate your mealtime with this creamy, cheesy rice bowl recipe that combines the flavors of Mexico and the comfort of a warm, gooey queso. This dish is perfect for a quick weeknight dinner or a weekend brunch.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– 1 cup queso blanco, shredded (or Monterey Jack)
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: diced cooked chicken or veggies for added protein
Instructions:
1. Cook rice according to package instructions.
2. Heat olive oil in a large skillet over medium-high heat. Add onion and garlic; cook until translucent, about 3-4 minutes.
3. Stir in queso blanco until melted and smooth. Season with cumin, salt, and pepper.
4. Serve cooked rice in bowls and top with the cheesy queso mixture.
5. Optional: add diced chicken or veggies on top for added protein.
Cooking Time: 20-25 minutes
Jalapeño Lime Shrimp Rice Bowl
This recipe combines the flavors of lime, jalapeño, and succulent shrimp in a quick and easy rice bowl that’s perfect for a weeknight dinner or lunch.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 cups cooked white rice
– 1/4 cup freshly squeezed lime juice
– 2 tablespoons olive oil
– 1 jalapeño pepper, seeded and finely chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
– Chopped cilantro or scallions for garnish (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the shrimp and cook until pink and just cooked through, about 2-3 minutes per side.
3. Remove the shrimp from the skillet and set aside.
4. In the same skillet, add the chopped jalapeño and garlic. Cook for 1 minute, until fragrant.
5. Stir in the lime juice and cooked rice. Cook for an additional 2-3 minutes, until heated through.
6. Add the cooked shrimp back into the skillet and stir to combine with the rice mixture.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with chopped cilantro or scallions if desired.
Cooking Time: About 15-20 minutes
Slow Cooker Barbacoa Rice Bowl
Get ready for a flavorful and filling meal with this slow cooker barbacoa rice bowl recipe! This hearty dish is perfect for a weeknight dinner or a weekend lunch.
Ingredients:
– 1 lb beef brisket, cut into 2-inch pieces
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup uncooked white rice
– 4 cups chicken broth
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
– Optional toppings: diced avocado, shredded cheese, sour cream, cilantro
Instructions:
1. In the slow cooker, combine beef brisket, onion, garlic, rice, chicken broth, diced tomatoes with green chilies, cumin, smoked paprika, salt, and pepper.
2. Cook on low for 8 hours or high for 4 hours.
3. Shred the cooked beef with two forks and stir to combine with the sauce.
4. Serve the barbacoa over a bed of white rice in a bowl, with your choice of toppings.
Cooking Time: 4-8 hours
Chorizo and Egg Breakfast Rice Bowl
Start your day with a flavorful and filling breakfast bowl, featuring spicy chorizo sausage, scrambled eggs, and fluffy rice.
Ingredients:
– 1 cup cooked white rice (preferably day-old)
– 2 slices of chorizo sausage, casings removed
– 2 large eggs
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Scramble the eggs in a bowl and set aside.
2. Heat the olive oil in a medium skillet over medium-high heat. Add the chorizo sausage and cook, breaking apart with a spoon, until browned and crispy (about 5 minutes).
3. In a separate pot, warm the cooked rice over low heat.
4. Divide the warmed rice between two bowls.
5. Top each bowl with scrambled eggs, crispy chorizo, and any desired cilantro garnish.
6. Serve immediately and enjoy!
Cooking Time: 10-12 minutes
Roasted Veggie and Guacamole Rice Bowl
Roasted Veggie and Guacamole Rice Bowl: A flavorful and nutritious meal that combines the sweetness of roasted vegetables with the creaminess of guacamole, all on top of a bed of fluffy rice.
Ingredients:
– 1 cup uncooked white or brown rice
– 2 cups water
– 2 tablespoons olive oil
– 1 large sweet potato, peeled and cubed
– 1 large red bell pepper, seeded and sliced
– 1 small red onion, thinly sliced
– 2 cloves garlic, minced
– Salt and pepper to taste
– 1 ripe avocado, halved and pitted
– Juice of 1 lime (optional)
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cook rice according to package instructions.
3. Toss sweet potato, bell pepper, onion, and garlic with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
4. Mash avocado in a bowl and squeeze lime juice (if using). Season with salt and pepper.
5. Assemble the bowls by placing cooked rice at the bottom, topped with roasted vegetables and a dollop of guacamole.
6. Garnish with fresh cilantro leaves.
Cooking Time: 35-40 minutes
Pineapple Salsa Chicken Rice Bowl
A sweet and tangy twist on classic chicken and rice, this recipe combines the flavors of pineapple salsa, grilled chicken, and fluffy rice for a delicious and easy meal.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 1 cup cooked white rice
– 1/2 cup pineapple salsa (homemade or store-bought)
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Season chicken with salt and pepper. Grill for 5-6 minutes per side, or until cooked through.
3. Cook rice according to package instructions. Fluff with a fork.
4. Heat pineapple salsa in a small saucepan over low heat.
5. Assemble bowls by placing grilled chicken on top of cooked rice. Spoon warm pineapple salsa over the chicken.
6. Garnish with fresh cilantro leaves and serve immediately.
Cooking Time: 15-20 minutes
Tofu Sofritas Rice Bowl
Transform your weeknight meal into a flavorful fiesta with this easy and satisfying Tofu Sofritas Rice Bowl recipe. Crispy tofu, savory rice, and a hint of spice come together in perfect harmony.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 1 cup cooked white or brown rice
– 1/2 cup Sofritas seasoning mix (or homemade blend of chili powder, cumin, paprika, and oregano)
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– Salt and pepper to taste
– Optional: sliced avocado, sour cream, or cilantro for topping
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss tofu cubes with olive oil, Sofritas seasoning mix, salt, and pepper.
3. Spread tofu on a baking sheet and roast for 15-20 minutes or until crispy.
4. Cook rice according to package instructions.
5. Heat a large skillet over medium-high heat. Add diced onion and cook until translucent, about 3-4 minutes. Add garlic and cook for an additional minute.
6. Serve roasted tofu on top of cooked rice, with sautéed onion mixture spooned over the top.
Cooking Time: 25-30 minutes
Cilantro Lime Rice with Grilled Chicken
This refreshing recipe combines the flavors of cilantro, lime, and grilled chicken for a light and flavorful dish perfect for a summer evening. With its vibrant green color and zesty taste, this Cilantro Lime Rice with Grilled Chicken is sure to impress.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1/4 cup freshly chopped cilantro
– 2 tablespoons freshly squeezed lime juice
– 1 teaspoon olive oil
– Salt and pepper, to taste
– 4 boneless, skinless chicken breasts
– Additional lime wedges, for serving
Instructions:
1. Cook the rice according to package instructions using the water.
2. In a separate pan, heat the olive oil over medium-high heat. Grill the chicken breasts until cooked through, about 5-6 minutes per side.
3. Once the rice is cooked, stir in the chopped cilantro and lime juice. Season with salt and pepper to taste.
4. Serve the Cilantro Lime Rice alongside the grilled chicken, with additional lime wedges on the side.
Cooking Time: 20-25 minutes
Mexican Street Corn Rice Bowl
This recipe combines the flavors of Mexico with a twist on traditional rice bowls. Sweet corn, crispy tortilla chips, and creamy avocado come together to create a delicious and satisfying meal.
Ingredients:
– 1 cup cooked white or brown rice
– 2 cups water or vegetable broth
– 1 cup frozen corn kernels, thawed
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– 1/4 cup crumbled cotija cheese (or feta)
– 1/2 avocado, sliced
– Salt and pepper to taste
– Lime wedges for serving
Instructions:
1. Cook rice according to package instructions or using a rice cooker.
2. In a large skillet, heat olive oil over medium-high heat. Add onion and jalapeño; cook until softened, about 3 minutes.
3. Add corn kernels and cook, stirring occasionally, until tender and lightly browned, about 5-7 minutes.
4. Assemble bowls by placing cooked rice in the bottom, followed by a spoonful of corn mixture, crumbled cheese, and sliced avocado.
Cooking Time: 20-25 minutes
Smoky Chipotle Tofu Rice Bowl
A flavorful and nutritious bowl filled with smoky chipotle tofu, savory rice, and crunchy vegetables.
Ingredients:
– 1 block of extra-firm tofu, drained and cut into small cubes
– 2 tablespoons of olive oil
– 1 onion, thinly sliced
– 2 cloves of garlic, minced
– 1 teaspoon of ground cumin
– 1 teaspoon of smoked paprika (chipotle powder)
– Salt and pepper to taste
– 1 cup cooked white or brown rice
– 1 cup mixed vegetables (bell peppers, carrots, snap peas)
– 1 tablespoon soy sauce (optional)
– Fresh cilantro leaves for garnish
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the sliced onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the tofu cubes and cook until golden brown on all sides, about 5-6 minutes.
5. Stir in cumin, smoked paprika, salt, and pepper.
6. Serve the tofu mixture over cooked rice with mixed vegetables on top. Garnish with fresh cilantro leaves.
Cooking Time: 15-20 minutes
Pulled Pork and Black Bean Rice Bowl
This recipe combines tender pulled pork with flavorful black beans and creamy rice, perfect for a satisfying weeknight dinner or lunch. With minimal prep work and hands-off cooking time, you’ll have a delicious meal ready in no time.
Ingredients:
– 2 pounds boneless pork shoulder
– 1 tablespoon brown sugar
– 1 teaspoon smoked paprika
– 1/4 cup barbecue sauce
– 1 can black beans, drained and rinsed
– 1 cup uncooked white rice
– 2 cups water
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 275°F.
2. In a small bowl, mix together brown sugar and smoked paprika.
3. Rub the mixture all over the pork shoulder, then place it in a large Dutch oven or oven-safe pot.
4. Cover the pot with aluminum foil and bake for 6-8 hours, or until the pork is tender and falls apart easily.
5. While the pork cooks, cook the rice according to package instructions using 2 cups of water.
6. In a separate pan, heat the black beans over medium heat with salt and pepper to taste.
7. Assemble the bowls by placing cooked rice at the bottom, followed by pulled pork, and topped with black beans.
Cooking Time: 6-8 hours (pork), 20-25 minutes (rice and black beans)
Zesty Mango Salsa Rice Bowl
This vibrant rice bowl recipe combines the sweetness of mango with a zesty kick from fresh lime juice and spices, making it perfect for a quick weeknight dinner or a nutritious lunch.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1/4 cup Zesty Mango Salsa (see below)
– 1 tablespoon olive oil
– Salt to taste
– Fresh cilantro leaves, chopped (optional)
Zesty Mango Salsa:
– 2 ripe mangos, diced
– 1/2 red onion, finely chopped
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons fresh lime juice
– 1 teaspoon ground cumin
– Salt to taste
Instructions:
1. Cook the rice according to package instructions using 2 cups of water.
2. Heat the olive oil in a small pan over medium heat.
3. Add the mango salsa and cook for 2-3 minutes, stirring frequently, until slightly caramelized.
4. Fluff the cooked rice with a fork and mix in the zesty mango salsa.
5. Season with salt to taste.
6. Garnish with chopped cilantro leaves, if desired.
7. Serve warm or at room temperature.
Cooking Time: 20-25 minutes
Green Chile Chicken Rice Bowl
A flavorful and nutritious bowl filled with sautéed chicken, spicy green chile peppers, fluffy rice, and a hint of lime, perfect for a quick weeknight dinner.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups cooked white or brown rice
– 1 cup roasted green chile peppers, diced (see note)
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Lime wedges for serving (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chicken and cook until browned and cooked through, about 5-6 minutes.
3. Add the diced green chile peppers, garlic, salt, and pepper to the skillet. Cook for an additional 2-3 minutes.
4. Fluff the cooked rice with a fork and stir in the green chile mixture.
5. Serve the chicken and rice bowl hot, topped with lime wedges if desired.
Cooking Time: Approximately 15-20 minutes.
Summary
Get ready to spice up your meal routine with these 20 flavorful Mexican rice bowl recipes! From spicy chipotle chicken to vegetarian black bean and corn, there’s something for everyone. Try beef fajita rice bowls with peppers, or go for seafood options like shrimp and avocado lime or baja fish tacos. For a twist, try chorizo and egg breakfast bowls or roasted veggie and guacamole bowls. With options ranging from cheesy queso blanco to slow cooker barbacoa, there’s no excuse not to get creative in the kitchen. ¡Buen provecho!