Get ready to fiesta on your plate with these 18 mouthwatering Mexican rice bowl recipes! Whether you’re in the mood for something spicy, savory, or vegetarian, we’ve got you covered. From classic combinations like chicken and chipotle to innovative twists featuring cauliflower and mango salsa, there’s a recipe here that’s sure to become a new favorite.
In this article, we’ll take you on a culinary journey through Mexico, exploring the bold flavors and vibrant ingredients that make these rice bowls so irresistible. Whether you’re looking for a quick weeknight dinner or a show-stopping centerpiece for your next gathering, you’ll find inspiration in this collection of recipes.
Spicy Chipotle Chicken Rice Bowl
A flavorful and spicy twist on a classic chicken dish, this recipe combines the bold flavors of chipotle peppers with savory rice and succulent chicken. Perfect for a quick weeknight dinner or lunch.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups cooked white rice
– 1/4 cup chipotle peppers in adobo sauce
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– Salt and pepper to taste
– Optional: chopped cilantro, avocado, lime wedges for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat olive oil over medium-high heat.
3. Add chicken and cook until browned on both sides, about 5-6 minutes.
4. Remove chicken from skillet and set aside.
5. Reduce heat to medium and add diced onion and minced garlic to the skillet.
6. Cook for 2-3 minutes or until softened.
7. Stir in chipotle peppers and adobo sauce; cook for an additional minute.
8. Add cooked rice to the skillet, stirring to combine with the spicy mixture.
9. Return chicken to the skillet and stir to coat with the rice and spice mixture.
10. Serve hot, garnished with chopped cilantro, avocado, and lime wedges if desired.
Cooking Time: 25-30 minutes
Vegetarian Black Bean and Corn Rice Bowl
This flavorful bowl is a perfect blend of plant-based goodness, packed with fiber-rich black beans, sweet corn, and fluffy rice. With minimal cooking time, this recipe is ideal for a quick weeknight dinner or lunch.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 can black beans, drained and rinsed (15 oz)
– 1 cup frozen corn kernels
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– Salt and pepper to taste
– Optional: avocado slices, salsa, cilantro for garnish
Instructions:
1. Cook rice according to package instructions using 2 cups of water.
2. In a large skillet, heat olive oil over medium-high heat. Add diced onion and cook until translucent (3-4 minutes).
3. Add garlic and cook for an additional minute.
4. Stir in black beans and corn kernels. Cook for 2-3 minutes or until heated through.
5. Serve cooked rice in a bowl and top with the vegetable mixture.
Cooking Time: 20-25 minutes
Beef Fajita Rice Bowl with Avocado
A flavorful and filling bowl filled with sautéed beef, crispy vegetables, creamy avocado, and fluffy rice.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 tablespoon olive oil
– 1 pound beef fajita-cut strips (flank steak or skirt steak)
– 1 large onion, sliced
– 2 cloves garlic, minced
– 1 bell pepper, sliced
– Salt and pepper to taste
– 2 tablespoons soy sauce
– 1 ripe avocado, diced
– Fresh cilantro leaves for garnish
Instructions:
1. Cook rice according to package instructions.
2. Heat olive oil in a large skillet over medium-high heat. Add beef and cook until browned, about 3-4 minutes. Remove from skillet and set aside.
3. In the same skillet, add sliced onion and minced garlic. Cook until onion is translucent, about 5 minutes. Add bell pepper and cook for an additional 2 minutes.
4. Return beef to skillet and stir in soy sauce. Season with salt and pepper to taste.
5. Assemble bowls by placing cooked rice at the bottom, followed by the beef and vegetable mixture, and topping with diced avocado. Garnish with fresh cilantro leaves.
Cooking Time: 20-25 minutes
Shrimp and Lime Cilantro Rice Bowl
This refreshing rice bowl is perfect for a light and flavorful meal. Succulent shrimp, tangy lime juice, and fresh cilantro come together to create a dish that’s both nourishing and delightful.
Ingredients:
– 1 cup cooked white or brown rice
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons olive oil
– 1 tablespoon freshly squeezed lime juice
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
– Optional: avocado slices, diced tomatoes, and/or sliced red onion for garnish
Instructions:
1. Cook the rice according to package instructions.
2. In a separate pan, heat the olive oil over medium-high heat. Add the shrimp and cook until pink and just cooked through, about 2-3 minutes per side.
3. Remove the shrimp from the pan and set aside. Reduce heat to low and add the lime juice. Simmer for 1 minute.
4. Stir in the chopped cilantro and season with salt and pepper to taste.
5. Serve the shrimp over the cooked rice, garnished with your choice of optional toppings.
Cooking Time: Approximately 10-12 minutes.
Pork Carnitas Rice Bowl with Pineapple Salsa
Transform ordinary rice bowls into a flavorful fiesta with this recipe! Slow-cooked pork, crispy rice, and tangy pineapple salsa come together for a deliciously easy meal.
Ingredients:
– 1 lb boneless pork shoulder
– 1 cup uncooked white rice
– 2 cups water
– 1/4 cup lard or vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– Salt and pepper to taste
– Pineapple Salsa (recipe below)
– Fresh cilantro, chopped (optional)
Pineapple Salsa:
– 1 cup pineapple chunks
– 1/4 cup red onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons lime juice
– Salt to taste
Instructions:
1. In a large Dutch oven or pot, cook the pork shoulder in lard or oil over medium heat until browned.
2. Add the diced onion and minced garlic; cook until onion is translucent.
3. Add the water, salt, and pepper; bring to a boil. Reduce heat to low and simmer for 2 hours or overnight.
4. Cook rice according to package instructions.
5. Assemble bowls by placing cooked pork on top of rice. Serve with Pineapple Salsa and garnish with cilantro if desired.
Cooking Time: 2 hours (plus rice cooking time)
Baja Fish Taco Rice Bowl
A flavorful twist on traditional tacos, this Baja-inspired recipe combines the freshness of fish with the warmth of Mexican spices and the comfort of a hearty rice bowl.
Ingredients:
– 1 pound white fish (such as tilapia or mahi-mahi), cut into small pieces
– 1/2 cup cooked Mexican-style rice (with vegetables like peas, carrots, and onions)
– 1/4 cup diced red onion
– 1/4 cup chopped fresh cilantro
– 1 lime, juiced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 8-10 corn tortillas
– Sliced radishes, lime wedges, and sour cream (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a shallow dish, mix together lime juice, garlic, cumin, salt, and pepper.
3. Add fish pieces to the marinade and coat evenly. Let sit for 5-7 minutes.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
5. Cook fish according to package instructions or until cooked through (about 10-12 minutes).
6. Assemble rice bowls by placing cooked rice at the bottom, followed by fish, red onion, cilantro, and a squeeze of lime juice.
Cooking Time: Approximately 25 minutes
Cheesy Chorizo and Rice Bowl
Savor the flavors of Spain with this hearty and satisfying dish, featuring spicy chorizo sausage, creamy cheese, and fluffy rice. This recipe is perfect for a quick weeknight dinner or a weekend brunch.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 lb chorizo sausage, sliced
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup grated cheddar cheese
– Salt and pepper to taste
Instructions:
1. Cook the rice according to package instructions using 2 cups of water.
2. In a large skillet, heat the olive oil over medium-high heat. Add the chorizo sausage and cook until browned, about 5 minutes.
3. Remove the chorizo from the skillet and set aside. Add the diced onion and minced garlic to the skillet and cook until softened, about 3-4 minutes.
4. Combine the cooked rice, chorizo, and cheese in a large bowl. Season with salt and pepper to taste.
Cooking Time: 25 minutes
Vegan Cauliflower Rice Bowl with Mango Salsa
Discover the sweet and savory combination of cauliflower rice and fresh mango salsa in this vibrant vegan bowl. This recipe is perfect for a quick and healthy meal or as a snack to brighten up your day.
Ingredients:
– 1 head of cauliflower
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper, to taste
– 1 ripe mango, diced
– 1/4 cup red onion, thinly sliced
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons lime juice
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Rinse cauliflower and remove leaves and stem.
3. Pulse in a food processor until resembles rice.
4. Heat olive oil in a large skillet over medium-high heat. Add chopped onion and cook until translucent, about 3-4 minutes.
5. Add garlic, cumin, salt, and pepper; cook for an additional minute.
6. Add cauliflower “rice” to the skillet and stir to combine. Cook for about 10-12 minutes or until tender.
7. In a separate bowl, mix together mango, red onion, jalapeño, and lime juice.
8. To assemble, place cooked cauliflower rice in a bowl, top with mango salsa, and garnish with cilantro leaves.
Cooking Time: 20-25 minutes
Grilled Steak and Poblano Rice Bowl
A flavorful and satisfying meal that combines the richness of grilled steak with the creamy spiciness of roasted poblanos.
Ingredients:
– 1.5 lbs flank steak
– 2 large poblanos, seeded and chopped
– 1 cup cooked white rice
– 1 tablespoon olive oil
– 1 teaspoon lime juice
– Salt and pepper to taste
– Optional toppings: diced avocado, sliced radishes, crumbled queso fresco
Instructions:
1. Preheat grill to medium-high heat.
2. Grill steak for 5-6 minutes per side, or until cooked to desired level of doneness. Let rest before slicing.
3. In a separate pan, heat olive oil over medium heat. Add chopped poblanos and cook for 10-12 minutes, stirring occasionally, until tender and slightly charred.
4. Fluff cooked rice with fork and stir in lime juice. Season with salt and pepper to taste.
5. Assemble bowls by slicing grilled steak, spooning roasted poblanos over rice, and adding desired toppings.
Cooking Time: 20-25 minutes
Mexican Street Corn Rice Bowl
This recipe combines the flavors of Mexican street corn with a savory rice bowl, perfect for a quick and easy dinner or lunch. With grilled corn, crispy tortilla strips, and creamy avocado, this dish is sure to become a favorite.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 tablespoon olive oil
– 1 ear of corn, husked and silked
– 1/4 cup mayonnaise
– 1 lime, juiced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 1 ripe avocado, diced
– 1/2 cup crumbled cotija cheese (optional)
– Tortilla strips for garnish
Instructions:
1. Cook the rice according to package instructions.
2. Grill the corn ear over medium heat until slightly charred.
3. In a small bowl, mix together mayonnaise, lime juice, and cumin.
4. Assemble the bowls by placing cooked rice at the bottom, followed by grilled corn, diced avocado, and crumbled cheese (if using).
5. Garnish with tortilla strips and serve immediately.
Cooking Time: 20-25 minutes
Slow Cooker Barbacoa Rice Bowl
This slow cooker recipe combines tender beef, flavorful spices, and creamy rice, all wrapped up in a deliciously easy meal. Perfect for a weeknight dinner or a weekend brunch.
Ingredients:
– 1 lb beef brisket or chuck roast
– 1 cup uncooked white rice
– 2 cups beef broth
– 1 can diced tomatoes with green chilies
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Optional toppings: shredded cheese, sour cream, avocado, cilantro
Instructions:
1. In a slow cooker, combine beef, rice, beef broth, diced tomatoes with green chilies, olive oil, cumin, smoked paprika, salt, and pepper.
2. Cook on low for 8 hours or high for 4 hours.
3. Fluff the rice mixture with a fork and shred the beef with two forks.
4. Serve in bowls with desired toppings.
Cooking Time: 8 hours (low) or 4 hours (high)
Jalapeño Popper Rice Bowl
Get ready to spice up your mealtime with this creamy and crunchy rice bowl recipe that combines the flavors of jalapeños, cheese, and savory goodness.
Ingredients:
– 1 cup cooked white or brown rice
– 1/2 cup cream cheese, softened
– 1/4 cup chopped fresh cilantro
– 1/4 cup diced jalapeño peppers
– 1 tablespoon lime juice
– Salt and pepper to taste
– Optional toppings: diced tomatoes, shredded chicken, avocado, sour cream
Instructions:
1. In a medium bowl, mix together cooked rice, cream cheese, and chopped cilantro until well combined.
2. Stir in diced jalapeños and lime juice.
3. Season with salt and pepper to taste.
4. Transfer the mixture to a serving bowl or individual bowls.
5. Add optional toppings of your choice (diced tomatoes, shredded chicken, avocado, sour cream).
6. Serve immediately and enjoy!
Cooking Time: 10 minutes
Sweet Potato and Black Bean Rice Bowl
This hearty bowl combines the natural sweetness of roasted sweet potatoes with the earthy flavor of black beans, all atop a bed of fluffy rice.
Ingredients:
– 1 large sweet potato
– 1 can black beans, drained and rinsed
– 2 cups cooked white or brown rice
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– Salt and pepper to taste
– Optional toppings: avocado, salsa, shredded cheese, cilantro
Instructions:
1. Preheat oven to 400°F (200°C).
2. Pierce sweet potato with a fork several times and roast for 45-50 minutes, or until tender.
3. In a large skillet, heat olive oil over medium-high heat. Add onion and garlic; cook until softened, about 5 minutes.
4. Add black beans to the skillet and stir to combine with onion mixture. Season with salt and pepper to taste.
5. To assemble bowls, divide rice onto plates or bowls, then top with roasted sweet potato, black bean mixture, and desired toppings.
Cooking Time: 1 hour
Chicken Tinga Rice Bowl with Cotija Cheese
This recipe combines the bold flavors of Mexico with a simple and satisfying bowl. Shredded chicken cooked in smoky chipotle peppers, served atop fluffy rice, crunchy vegetables, and crumbled Cotija cheese – it’s a flavorful and filling meal.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 2 chipotle peppers in adobo sauce
– 1 cup cooked white rice
– 1/2 cup frozen peas and carrots
– 1/4 cup diced red bell pepper
– 2 tbsp olive oil
– Salt and pepper to taste
– 1/4 cup crumbled Cotija cheese
Instructions:
1. Grill or cook the chicken breast until done, then shred.
2. In a pan, combine chipotle peppers and adobo sauce. Add shredded chicken and stir to coat.
3. Cook rice according to package instructions.
4. Heat olive oil in a wok or large skillet. Add peas and carrots, bell pepper, salt, and pepper. Stir-fry until tender.
5. Assemble bowls by placing cooked rice at the bottom, followed by chicken mixture, and topped with Cotija cheese.
Cooking Time: 25 minutes
Lime Cilantro Shrimp and Rice Bowl
This vibrant and flavorful dish is a perfect blend of zesty lime, fresh cilantro, and succulent shrimp, all served over fluffy rice. With minimal ingredients and quick cooking time, this recipe makes for an excellent weeknight dinner or weekend lunch.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 cups cooked white rice
– 2 tablespoons olive oil
– 1/4 cup freshly chopped cilantro
– Juice of 1 lime (about 2 tablespoons)
– Salt and pepper to taste
– Optional: sliced avocado, diced tomatoes, or shredded carrots for garnish
Instructions:
1. Cook the shrimp according to package instructions until pink and cooked through.
2. In a large skillet, heat the olive oil over medium-high. Add the cooked shrimp and cook for 1-2 minutes, stirring occasionally.
3. Stir in the chopped cilantro, lime juice, salt, and pepper.
4. Serve the shrimp mixture over the cooked rice.
Cooking Time: 15-20 minutes
Pulled Pork and Green Chile Rice Bowl
A flavorful and satisfying bowl filled with tender pulled pork, creamy green chile sauce, and a side of fluffy rice.
Ingredients:
– 2 lbs boneless pork shoulder
– 1/4 cup green chile sauce
– 1 cup uncooked white rice
– 2 cups water
– 2 tbsp olive oil
– 1 tsp cumin
– Salt and pepper to taste
– Optional toppings: diced onions, cilantro, avocado, sour cream
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven or braising pan, heat the olive oil over medium-high heat.
3. Sear the pork shoulder until browned on all sides, about 5 minutes per side.
4. Add cumin and cook for 1 minute.
5. Transfer the pan to the preheated oven and braise for 2-3 hours or until tender.
6. Cook rice according to package instructions.
7. In a saucepan, combine green chile sauce and water. Bring to a simmer over medium heat.
8. Serve pulled pork on top of cooked rice, spooning some green chile sauce over the top. Add your desired toppings.
Cooking Time: 2-3 hours for braising the pork, plus additional time for cooking the rice.
Roasted Veggie and Quinoa Rice Bowl
A nutritious and flavorful bowl filled with roasted vegetables, quinoa, and a hint of citrus, perfect for a quick weeknight dinner or lunch.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 large sweet potato, peeled and cubed
– 1 large red bell pepper, seeded and sliced
– 1 small red onion, thinly sliced
– 2 cloves garlic, minced
– Salt and pepper to taste
– Juice of 1 orange (about 2 tablespoons)
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cook quinoa according to package instructions using water or broth.
3. Toss sweet potato, bell pepper, and onion with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes or until tender.
4. Squeeze orange juice over roasted vegetables and toss to coat.
5. To assemble the bowls, divide cooked quinoa between two bowls, then top with roasted vegetables and garnish with cilantro leaves if desired.
Cooking Time: 40-45 minutes
Spicy Tofu and Pico de Gallo Rice Bowl
This recipe combines the creamy richness of marinated tofu with the bold flavors of pico de gallo, served over a bed of fluffy rice. Perfect for a quick and satisfying meal or as a healthy snack.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 1/4 cup soy sauce
– 2 tablespoons maple syrup
– 1 tablespoon rice vinegar
– 1 teaspoon sesame oil
– 1 cup cooked white rice
– 1 cup pico de gallo (homemade or store-bought)
– Salt and pepper, to taste
Instructions:
1. In a shallow dish, whisk together soy sauce, maple syrup, rice vinegar, and sesame oil.
2. Add the tofu cubes and marinate for at least 30 minutes, flipping halfway through.
3. Cook the rice according to package instructions.
4. Grill or pan-fry the marinated tofu until golden brown.
5. Assemble the bowl by placing the cooked rice on the bottom, followed by the grilled tofu and a spoonful of pico de gallo.
6. Season with salt and pepper to taste.
Cooking Time: 45 minutes (including marinating time)
Summary
Discover the bold flavors of Mexico with these 18 delicious rice bowl recipes! From spicy chipotle chicken to vegetarian black bean and corn, there’s something for everyone. Savor beef fajita with avocado or go seafood with shrimp and lime cilantro. Try pork carnitas with pineapple salsa or get adventurous with grilled steak and poblano. These recipes are sure to spice up your mealtime. Whether you’re a meat-lover or a veggie fan, these flavorful bowls will transport your taste buds south of the border. Get ready to fiesta in a bowl!
