Skip to main content

Print Recipe


1 teaspoon vegetable oil
1 cup chopped vegetables (try a mixture: bell peppers, onion, corn, tomato, zucchini)
1/8 teaspoon salt 
1 cup cooked brown rice
1 cup cooked meat (chopped or shredded), beans or tofu
1/8 teaspoon each garlic powder, oregano and cumin (optional)
2 Tablespoons salsa, shredded cheese or low-fat sour cream


  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.


  • 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.
print smallerlarger
2 cups
Prep time:
15 minutes
Cooking time:
10 minutes
Photo of Rice Bowl Southwestern Style
Hide nutrition box
Hide recipe notes
Photo of Nutrition Facts of Rice Bowl Southwestern Style