Skip to main content

Rice Bowl Southwestern Style

Lots of filling grains, healthy veggies and southwestern flavor make this a meal to enjoy any time of day.
Video

Cooking for a Crowd

Cooking for a Crowd

Use these recipe sheets to prepare for larger groups:

Bowls of rice, vegetables and chicken with shredded cheese.
Prep time: 15 minutes
Cook time: 10 minutes
Makes: 2 cups
Nutrition Facts: View label

Ingredients

1 teaspoon vegetable oil
1 cup chopped vegetables (try a mixture: bell peppers, onion, corn, tomato, zucchini)
⅛ teaspoon salt 
1 cup cooked brown rice
1 cup protein (see Notes)
⅛ teaspoon each garlic powder, oregano and cumin (optional)
2 Tablespoons salsa, shredded cheese or low-fat sour cream
 (try Food Hero's Salsa Roja or Salsa Verde)

Directions

  1. Wash hands with soap and water.
  2. Rinse or scrub fresh vegetables under running water before preparing.
  3. In a medium skillet, heat oil over medium-high heat (350 degrees F in an electric skillet).  Add vegetables and salt. Cook until tender-crisp, about 3 to 5 minutes.
  4. Add cooked rice; cooked protein, garlic powder, oregano and cumin, if desired. Heat through.
  5. Divide rice mixture between two bowls. Top with salsa, cheese or sour cream and serve warm.
  6. Refrigerate leftovers within 2 hours.

Notes

  • Try cooked beans, tofu, chicken, beef, pork, tuna, salmon, turkey, shrimp, or hard-boiled eggs for the protein.
  • For a spicier dish, add chili powder, red pepper flakes or taco sauce in Step 1.
  • You can use any leftover cooked grain in this recipe. Try white or wild rice, quinoa, barley or oatmeal.
  • Try other toppings such as chopped cilantro, sliced radishes or Food Hero Refrigerator Pickled Vegetables.

Comments

Great recipe you can use whatever you have on hand and make different for any family member!  My kids love it and I can put it together in minutes -- they love picking their toppings!

This is a great way to use up leftover rice.  I use beans and whatever veggies I have on hand and the bowl always turns out so yummy!

You might also like...

Recipes A to Z (without photos)

Banana Bobs
A fork is used to dip chunks of banana into yogurt and then into granola for a simple snack.

Banana Bobs

Easy snack or dessert with creamy yogurt, banana and whole-grain oats. A fun and creative recipe for kids!
Prepare:
5 minutes
Makes:
2 Servings
Hoppin' Pear Salad
Peeled pear on a lettuce bed with almonds, cottage cheese and raisins appearing like a bunny.

Hoppin' Pear Salad

A fun recipe kids will love to make for the holidays, or any day of the week!
Prepare:
10 minutes
Makes:
4 Servings
Stovetop Kamut
Cooked kamut in bowls.

Stovetop Kamut

This nutrient-rich grain has a rich, nutty flavor with a chewy, firm texture.
Prepare:
8 hours
Cook:
60 minutes
Makes:
2 ½ to 3 cups
Almond Rice Pudding
Creamy rice pudding topped with chopped almonds.

Almond Rice Pudding

A creamy rice pudding that is dairy-free, egg-free and gluten-free. Enjoy for a simple snack or dessert.
Prepare:
5 minutes
Cook:
30 to 45 minutes
Makes:
6 cups
Garden Sloppy Joes
Open faced buns with a saucy meat and vegetable mix.

Garden Sloppy Joes

Healthy vegetable-packed lunch or dinner favorite!
Prepare:
10 minutes
Cook:
20 minutes
Makes:
6 Sandwiches
Ants on a Log
Celery sticks spread with peanut butter and topped with raisins are displayed on a plate in a pinwheel formation. In the middle of the plate is a celery and peanut butter stick with mini pretzels extending out of the peanut butter like the wings of a butterfly.

Ants on a Log

Have some fun with this snack! Peanut butter, raisins and your imagination can be used to fill and decorate crunchy celery sticks.
Prepare:
5 minutes
Makes:
4 servings
Was this page helpful to you?
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.