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1 teaspoon vegetable oil
1 cup chopped vegetables (try a mixture - bell peppers, onion, corn, tomato, zucchini)
1 cup cooked meat (chopped or shredded), beans or tofu
1 cup cooked brown rice
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 cook until tender-crisp, about 3 to 5 minutes.
  3. Add cooked meat, beans or tofu and cooked rice to skillet and 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.
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2 cups
Prep time:
15 minutes
Cooking time:
10 minutes
Photo of Rice Bowl Southwestern Style
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Photo of Nutrition Facts of Rice Bowl Southwestern Style