Skip to main content

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. 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. 
  3. Add cooked rice; cooked meat, beans or tofu; and garlic powder, oregano and cumin, if desired. Heat through.
  4. Divide rice mixture between two bowls. Top with salsa, cheese or sour cream and serve warm.
  5. 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!

You might also like...

Recipes A to Z (without photos)

Baked Cinnamon Tortilla Chips
Tortilla chips sprinkled with cinnamon are displayed on a platter with a bowl of peach salsa for dipping.

Baked Cinnamon Tortilla Chips

Simple and quick treat to dip in any of our fruit salsas.
Prepare:
10 minutes
Cook:
10 minutes
Makes:
24 Chips
Wheat Berry Salad
Bowl of wheat berries with a colorful vegetable mix.

Wheat Berry Salad

Whole grains and fresh vegetables make this salad filling and satisfying.
Prepare:
20 minutes
Cook:
60 minutes
Makes:
6 Cups
Spring Fling Vegetable Chowder
Bowl of soup with asparagus and potatoes topped with cheddar cheese.

Spring Fling Vegetable Chowder

A delicious chowder packed with spring vegetables, hearty potatoes and topped with tangy cheddar cheese.
Prepare:
15 minutes
Cook:
30 minutes
Makes:
8 cups
Fried Rice with Pork
Colorful plate of sautéed rice, pork and vegetables with a soy sauce glaze.

Fried Rice with Pork

A simple and easily adaptable recipe that uses whatever vegetables you like.
Prepare:
15 minutes
Makes:
4 cups
Mushroom Stroganoff
Rotini noodles with a cream and mushroom sauce.

Mushroom Stroganoff

A classic dish combining whole grain noodles and a creamy mushroom sauce.
Prepare:
10 minutes
Cook:
20 minutes
Makes:
6 cups
Stovetop Quinoa
Bowls of cooked quinoa.

Stovetop Quinoa

This grain-like seed has an earthy and nutty flavor with a fluffy, slightly chewy texture.
Prepare:
5 minutes
Cook:
25 minutes
Makes:
3 cups
Was this page helpful to you?