Hi friends! This is less of a recipe, and more a suggestion for a super easy and delicious dinner idea. I made this Mexican bowl last night and the flavor combo was so great that I had to share it. I ate lots of Mexican food in the dining halls in college, and it’s one of my favorites. I’ve definitely missed it since graduation. Occasionally I’ll go out for a burrito or stop at Chipotle, but sometimes I’m just craving a simple meal with the classic Mexican flavors. This solution that I whipped up is easy to prepare, yummy, and totally satisfies my craving. It takes about half an hour to prep all of the components, but now I have plenty of leftovers to enjoy for the next few days. I can simply layer each in a bowl, stick it in the microwave, pile on the toppings, and enjoy a delicious, healthy Mexican bowl in just a couple minutes.
Mexican Dinner Bowl
Makes 4 servings
- 1 cup brown rice
- 1 tablespoon butter
- 1 teaspoon salt
- 1 tablespoon olive oil
- 2 bell peppers
- 1 large onion
- 1 packet taco seasoning
- 1 can beans
- toppings of choice: salsa, diced avocado, cheese, shredded lettuce, sour cream, chopped onions, tomatoes, cilantro
- Boil two cups water in a pot. Add rice, butter and salt. Bring back to a boil, then turn the heat to low and cover. Let simmer 35-40 minutes, then turn off heat. Let sit 5 minutes, then fluff with a fork.
- Meanwhile, heat olive oil in a large pan over medium heat. Slice peppers and onions into large strips and add to pan. Sauté, stirring often, until softened. Add one tablespoon taco seasoning and stir to coat.
- Heat beans in a pot on the stove.
- Combine the three components in a bowl and add toppings. Enjoy!
- I used Trader Joe’s refried beans with jalapeños, but black or pinto beans would also work well.
- I added leftover green beans for a filling yet light supper. Feel free to top your bowl with meat or tofu for a more substantial meal.