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Rice Bowl Southwestern Style

Lots of filling grains, healthy veggies and southwestern flavor make this a great meal 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 cooked meat (chopped or shredded), beans or tofu
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 meat, beans or tofu; and 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

  • 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!

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