Mexican Vegetarian Rice Bowl

It's so easy to throw together this Mexican Vegetarian Rice Bowl.  If you use 'Minute Rice' the entire meal could be ready in five minutes.

Mexican Vegetarian Rice Bowl

Photo above shown with Ranch Style Beans instead of black beans, because that's what I had in my pantry when I made this.  ~Tiffany

Recipe by G. Ybarra
(California)

Ingredients:

  • 1 can black beans (not drained)

  • 1 can corn (drained)

  • 1 can Rotel (original, not drained)

  • Mahatma saffron rice

  • shredded cheddar cheese (topping-use as much as you want)

  • sour cream (topping-use as much as you want)

  • tortillas (optional)

Directions:

Cook rice per package instructions.

When rice is almost done, cook beans, corn and Rotel over medium heat until hot (about 5 minutes)

Scoop rice into bowls, pour hot mixture on top.

Finish by topping with cheese, sour cream with tortillas heated on the side. Can use as burrito stuffing for leftovers (great for lunch!!)

This is the only vegetarian meal my hubby will eat, and he asks for it often. Couldn't be easier, cheaper to make. Very yummy too

I have to agree.  Husband approved!  He told me I could make this anytime for him.  It was super simple and very quick.  Love it!

Tiffany quick-and-easy-dinner.com

Love this super easy recipe, prep time is minimal & it's so yummy! i do add onion powder, garlic powder and chili powder 2 fluff up though! big hit in my full house of guyz!

love love love!
by: nkosi777

I make this all the time but like to add chopped tomatoes and lettuce!
Yum
by: Faith

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