Get ready to spice up your mealtime with these 20 mouth-watering Mexican rice bowl recipes! From classic chicken and beef dishes to vegetarian and vegan options, there’s something for everyone in this collection. With flavors ranging from spicy chipotle to zesty lime, you’ll never get bored with the same old routine.
Start your day off right with a Mexican Breakfast Rice Bowl, featuring scrambled eggs, chorizo, and avocado. Or, if you’re looking for a quick lunch option, try one of our many vegetarian or vegan bowls, such as the Spicy Black Bean and Corn Rice Bowl or the Vegan Cauliflower Rice Bowl with Mango Salsa.
Whether you’re in the mood for something hearty and savory or light and refreshing, these rice bowls are sure to hit the spot. So go ahead, dig in, and experience the bold flavors of Mexico without leaving your kitchen!
Spicy Chipotle Chicken Rice Bowl
A flavorful and spicy twist on a classic chicken rice bowl, this recipe combines the bold flavors of chipotle peppers with juicy chicken and fluffy rice.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups cooked white rice
– 1/4 cup chipotle peppers in adobo sauce, chopped
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– Salt and pepper to taste
– Optional: avocado slices, lime wedges, cilantro for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat olive oil over medium-high. Add chicken and cook until browned on both sides, about 5-6 minutes.
3. Add chopped onion and minced garlic to the skillet and cook until softened, about 2 minutes.
4. Stir in chipotle peppers and cooked rice. Cook for an additional 1-2 minutes, until well combined.
5. Serve hot, garnished with avocado slices, lime wedges, and cilantro if desired.
Cooking Time: 20-25 minutes
Vegetarian Black Bean and Corn Rice Bowl
This recipe combines the savory flavors of black beans and corn with the warmth of cumin and chili powder, all served over a bed of fluffy rice. Perfect for a quick and satisfying vegetarian meal.
Ingredients:
– 1 cup uncooked white or brown rice
– 2 cups water
– 1 can black beans, drained and rinsed
– 1 cup frozen corn kernels
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon chili powder
– Salt and pepper to taste
– Optional: avocado, salsa, shredded cheese, or cilantro for topping
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 onion and garlic and cook until softened, about 3-4 minutes.
3. Add the black beans, corn kernels, cumin, and chili powder to the skillet. Cook for an additional 2-3 minutes or until the flavors have melded together.
4. Serve the bean and corn mixture over cooked rice. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Beef Barbacoa Rice Bowl with Avocado
Elevate your meal game with this flavorful and nutritious dish that combines tender beef, savory barbacoa sauce, fluffy rice, and creamy avocado.
Ingredients:
– 1 lb beef brisket or chuck, cut into small pieces
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup beef broth
– 1/4 cup chopped fresh cilantro
– 2 tbsp lime juice
– 1 tsp ground cumin
– Salt and pepper, to taste
– 1 cup cooked white rice
– 1 ripe avocado, sliced
– Optional toppings: diced tomatoes, shredded cheese, sour cream, cilantro
Instructions:
1. In a large Dutch oven or pot, cook the beef over medium-high heat until browned, about 5 minutes.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Add broth, cumin, salt, and pepper; bring to a boil, then reduce heat and simmer for 1 hour or until beef is tender.
4. Serve the beef over cooked rice, topped with sliced avocado and desired toppings.
Cooking Time: 1 hour 15 minutes
Shrimp and Lime Cilantro Rice Bowl
A refreshing and flavorful bowl that combines succulent shrimp, zesty lime juice, and the brightness of cilantro with fluffy rice.
Ingredients:
– 1 cup uncooked white or brown rice
– 2 cups water
– 1/4 cup freshly chopped cilantro
– 1/2 cup cooked and chilled shrimp (about 12-15 count)
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon olive oil
– Salt to taste
– Lime wedges for serving (optional)
Instructions:
1. Cook rice according to package instructions using 2 cups of water.
2. In a small bowl, whisk together lime juice and chopped cilantro.
3. Add cooked shrimp to the bowl and toss to combine with the cilantro-lime mixture.
4. Heat olive oil in a large skillet over medium-high heat.
5. Add shrimp mixture to the skillet and cook for 1-2 minutes, until slightly caramelized.
6. Serve cooked rice in bowls, top with shrimp mixture, and garnish with additional cilantro if desired.
Cooking Time: 20-25 minutes
Pork Carnitas Rice Bowl with Pico de Gallo
This recipe combines tender pork carnitas with flavorful Mexican-inspired rice and fresh pico de gallo, perfect for a quick and delicious meal.
Ingredients:
– 1 pound boneless pork shoulder
– 1/4 cup lime juice
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– 1/4 cup vegetable oil
– 1 cup uncooked white rice
– 2 cups water
– Salt, to taste
– Fresh cilantro, chopped (optional)
– Pico de Gallo ingredients: 1 cup diced tomatoes, 1/2 cup diced red onion, 1 jalapeño pepper, seeded and finely chopped, 2 tablespoons lime juice, salt and pepper to taste
Instructions:
1. In a large Dutch oven or pot, combine pork shoulder, lime juice, garlic, oregano, and vegetable oil. Cover and cook over medium-low heat for 2-3 hours, or until tender.
2. Cook rice according to package instructions with 2 cups of water. Season with salt to taste.
3. In a bowl, combine cooked rice, chopped cilantro (if using), and pork carnitas.
4. Make pico de Gallo by combining diced tomatoes, red onion, jalapeño pepper, lime juice, salt, and pepper in a bowl. Stir well.
Cooking Time: 2-3 hours for pork carnitas, 20 minutes for rice
Vegan Cauliflower Rice Bowl with Mango Salsa
Elevate your plant-based game with this vibrant and flavorful recipe that combines the creaminess of cauliflower “rice” with the sweetness of mango salsa. Perfect for a quick weeknight dinner or a healthy lunch option.
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
– Juice of 1 lime
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Rinse cauliflower and remove leaves and stem. Cut into florets and pulse in a food processor until “rice” forms.
3. Heat olive oil in a large skillet over medium-high heat. Add onion, garlic, cumin, salt, and pepper. Cook for 5 minutes or until softened.
4. Add cauliflower “rice” to the skillet and cook for an additional 5-7 minutes or until tender.
5. Meanwhile, combine mango, red onion, jalapeño, and lime juice in a bowl. Stir to combine.
6. To assemble bowls, place cauliflower mixture at the bottom, followed by spoonfuls of mango salsa.
Cooking Time: 20-25 minutes
Grilled Steak Fajita Rice Bowl
A flavorful twist on traditional fajitas, this recipe combines grilled steak with sautéed peppers and onions, served over a bed of savory rice.
Ingredients:
– 1 lb flank steak
– 2 cups cooked white rice
– 1 cup mixed bell peppers (any color), sliced
– 1 large onion, sliced
– 2 cloves garlic, minced
– 1 tsp olive oil
– 1 tsp fajita seasoning
– Salt and pepper to taste
– Optional toppings: avocado, sour cream, shredded cheese, cilantro
Instructions:
1. Preheat grill to medium-high heat. Season steak with salt, pepper, and fajita seasoning.
2. Grill steak for 5-6 minutes per side, or until desired level of doneness is reached. Let rest for 5 minutes before slicing.
3. Heat olive oil in a large skillet over medium-high heat. Add peppers and onions; cook until tender, about 5 minutes.
4. Serve sliced steak over cooked rice, topped with sautéed peppers and onions. Add desired toppings.
Cooking Time:
– Grilled steak: 10-12 minutes
– Sautéed vegetables: 5 minutes
– Total preparation time: 15-17 minutes
Cheesy Chorizo and Rice Bowl
This recipe combines the flavors of Spain with the comfort of a warm bowl, featuring spicy chorizo, creamy cheese, and fluffy rice. A perfect blend of textures and tastes for a quick weeknight dinner.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1/4 cup olive oil
– 2 chorizo sausages, sliced
– 1 small onion, diced
– 1 clove garlic, minced
– 1 cup grated cheddar cheese
– Salt and pepper to taste
– Fresh cilantro for garnish (optional)
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 chorizo and cook until browned, about 5 minutes.
3. Add onion and garlic; cook until the onion is translucent, about 3-4 minutes.
4. Combine cooked rice with chorizo mixture and stir to combine.
5. Transfer the rice mixture to a serving bowl. Top with grated cheddar cheese.
6. Cook for an additional 2-3 minutes or until the cheese is melted and bubbly.
Cooking Time: 20-25 minutes
Baja Fish Taco Rice Bowl
A flavorful and vibrant Mexican-inspired dish that combines the crispiest fish with creamy avocado, tangy slaw, and savory rice.
Ingredients:
– 1 pound white fish (such as cod or tilapia), cut into small pieces
– 1/2 cup panko breadcrumbs
– 1/4 cup lime juice
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1 ripe avocado, diced
– 1 cup cooked white rice
– 1 cup mixed greens (such as arugula, spinach, and cilantro)
– 1/4 cup shredded red cabbage
– 1/4 cup chopped fresh cilantro
– Lime wedges, for serving
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a shallow dish, mix together panko breadcrumbs, lime juice, garlic, cumin, paprika, salt, and pepper.
3. Dip fish pieces into the breadcrumb mixture, pressing gently to adhere.
4. Bake for 12-15 minutes or until cooked through.
5. Assemble bowls by placing rice at the bottom, followed by a piece of fish, avocado slices, mixed greens, red cabbage, and cilantro.
Cooking Time: 20 minutes
Mexican Street Corn Rice Bowl
Discover the flavors of Mexico with this simple and delicious rice bowl recipe. Fresh corn, creamy cotija cheese, and spicy chili powder come together to create a mouthwatering dish perfect for any meal.
Ingredients:
– 1 cup uncooked white or brown rice
– 2 cups water
– 1/4 cup frozen corn kernels
– 1 tablespoon unsalted butter
– 1/4 teaspoon ground cumin
– 1/4 teaspoon chili powder
– Salt, to taste
– 1/4 cup crumbled cotija cheese (or feta)
– Chopped cilantro, for garnish
Instructions:
1. Cook rice according to package instructions using 2 cups of water.
2. In a medium skillet, melt butter over medium heat. Add corn kernels and cook until tender, about 3-4 minutes.
3. Stir in cumin and chili powder. Season with salt to taste.
4. To assemble the bowls, place cooked rice at the bottom. Top with the corn mixture, crumbled cotija cheese, and chopped cilantro.
Cooking Time: 20-25 minutes
Slow Cooker Chicken Tinga Rice Bowl
Transform ordinary rice bowls into a flavorful fiesta with this easy slow cooker recipe. Slow-cooked chicken, tangy chipotle peppers, and creamy sour cream come together to create a rich and satisfying meal.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 can diced tomatoes with green chilies
– 2 chipotle peppers in adobo sauce, chopped
– 2 cups cooked white rice
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– Salt and pepper to taste
– Optional: sour cream, shredded cheese, cilantro, avocado
Instructions:
1. In the slow cooker, combine chicken, diced tomatoes, chipotle peppers, rice, olive oil, onion, and garlic.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. Shred chicken with two forks and stir to combine with sauce.
4. Taste and adjust seasoning as needed.
5. Serve hot in bowls and top with desired toppings.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Quinoa and Black Bean Power Bowl
This nutritious power bowl is a flavorful and filling meal that combines the protein-rich black beans with the nutty quinoa, crunchy veggies, and tangy avocado. Perfect for a quick lunch or dinner!
Ingredients:
– 1 cup cooked quinoa
– 1 cup cooked black beans
– 1/2 cup diced bell peppers
– 1/2 cup diced cucumber
– 1/4 cup chopped fresh cilantro
– 1 ripe avocado, sliced
– 2 tablespoons lime juice
– Salt and pepper to taste
Instructions:
1. In a medium bowl, combine cooked quinoa and black beans.
2. Add diced bell peppers, cucumber, and chopped cilantro on top of the quinoa mixture.
3. Place sliced avocado on top.
4. Squeeze 1 tablespoon of lime juice over the salad.
5. Season with salt and pepper to taste.
Cooking Time: None (uses cooked ingredients)
Pulled Pork and Pineapple Rice Bowl
Get ready to fall in love with the sweet and savory combination of tender pulled pork, fluffy pineapple rice, and crispy toasted coconut flakes. This recipe is perfect for a quick weeknight dinner or a weekend gathering.
Ingredients:
– 2 pounds boneless pork shoulder
– 1 cup pineapple chunks
– 1 cup cooked white rice
– 1/4 cup chopped fresh cilantro
– 2 tablespoons soy sauce
– 1 tablespoon honey
– 1 teaspoon grated ginger
– Salt and pepper to taste
– Toasted coconut flakes for garnish
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a slow cooker, combine pork shoulder, pineapple chunks, soy sauce, honey, and ginger. Cook on low for 8 hours.
3. About 30 minutes before serving, fluff cooked rice with a fork and stir in chopped cilantro.
4. Shred the pulled pork with two forks and season with salt and pepper to taste.
5. Assemble bowls by placing shredded pork on top of pineapple rice. Garnish with toasted coconut flakes.
Cooking Time: 8 hours (slow cooker) + 30 minutes
Zesty Lime Shrimp and Rice Bowl
Brighten up your mealtime with this vibrant and flavorful bowl filled with succulent shrimp, fluffy rice, and a zing of lime. This quick and easy recipe is perfect for a weeknight dinner or lunch.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 cups cooked white rice
– 2 tablespoons olive oil
– 1/4 cup freshly squeezed lime juice
– 1 tablespoon honey
– 1 teaspoon grated ginger
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Cook the shrimp according to package instructions until pink and fully cooked.
2. In a small bowl, whisk together olive oil, lime juice, honey, and ginger.
3. Add the cooked rice to the bowl and toss to combine with the lime mixture.
4. Place the cooked shrimp on top of the rice mixture.
5. Season with salt and pepper to taste.
6. Garnish with fresh cilantro leaves if desired.
Cooking Time: 15-20 minutes
Roasted Veggie and Queso Fresco Rice Bowl
Elevate your mealtime with this flavorful and nutritious rice bowl, featuring roasted vegetables and crumbly queso fresco.
Ingredients:
– 1 cup uncooked white or brown rice
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 red bell pepper, seeded and sliced
– 1 yellow bell pepper, seeded and sliced
– 1 small onion, peeled and sliced
– 2 cloves garlic, minced
– 8 ounces queso fresco, crumbled
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cook rice according to package instructions or using a rice cooker.
3. Toss bell peppers, onion, and garlic with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes or until tender.
4. Fluff cooked rice and stir in roasted vegetables.
5. Top rice mixture with crumbled queso fresco and garnish with cilantro leaves (if using).
6. Serve warm and enjoy!
Cooking Time: 40-50 minutes
Spicy Tofu and Rice Bowl with Chipotle Sauce
Elevate your mealtime with this bold and flavorful dish that combines crispy tofu, savory rice, and a spicy kick from chipotle peppers.
Ingredients:
– 1 block firm tofu, drained and cut into bite-sized pieces
– 2 cups cooked white or brown rice
– 1/4 cup vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 chipotle pepper in adobo sauce, finely chopped
– 1 teaspoon soy sauce
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the oil in a large skillet over medium-high heat.
2. Add the tofu and cook until golden brown, about 3-4 minutes per side.
3. Remove the tofu and set aside.
4. In the same skillet, add the onion and garlic; cook until softened, about 2-3 minutes.
5. Add the chipotle pepper and cook for an additional minute.
6. Stir in the soy sauce and season with salt and pepper to taste.
7. Serve the spicy tofu on top of the cooked rice, garnished with cilantro leaves if desired.
Cooking Time: 15-20 minutes
Chicken Enchilada Rice Bowl
A flavorful and satisfying meal that combines the richness of chicken enchiladas with the comfort of a warm rice bowl.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into small pieces
– 1 cup cooked white rice
– 1 can (10 oz) enchilada sauce
– 8-10 corn tortillas
– 1 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook chicken in a skillet over medium-high heat until browned, about 5-7 minutes.
3. In a separate pot, warm enchilada sauce over low heat.
4. Assemble the rice bowl by placing cooked rice at the bottom of a bowl.
5. Add a layer of cooked chicken on top of the rice.
6. Spoon enchilada sauce over the chicken and sprinkle with shredded cheese.
7. Arrange 2-3 corn tortillas on top, overlapping them slightly.
8. Bake in the preheated oven for 10-12 minutes or until cheese is melted and bubbly.
9. Garnish with chopped cilantro and serve hot.
Cooking Time: 20-25 minutes
Mexican Breakfast Rice Bowl with Eggs
Start your day with a flavorful and nutritious breakfast bowl inspired by Mexican cuisine. This simple recipe combines cooked rice, scrambled eggs, black beans, diced tomatoes, avocado, and crispy tortilla strips for a delicious and filling morning meal.
Ingredients:
– 1 cup cooked white or brown rice
– 2 eggs
– 1/2 cup cooked black beans
– 1/2 cup diced fresh tomatoes
– 1 ripe avocado, diced
– 6-8 corn tortilla strips (fried or baked)
– Salt and pepper to taste
– Optional: shredded cheese, salsa, cilantro, or sour cream for added flavor
Instructions:
1. Cook the rice according to package instructions.
2. Scramble the eggs in a bowl and set aside.
3. Heat the black beans in a pan with a splash of water until warm.
4. In a separate pan, cook the tortilla strips over medium heat until crispy.
5. Assemble the bowls by placing a scoop of rice at the bottom, followed by scrambled eggs, black beans, diced tomatoes, and avocado slices.
6. Top with crispy tortilla strips and add any desired toppings (cheese, salsa, cilantro, or sour cream).
7. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Smoky Pinto Bean and Rice Bowl
This hearty bowl combines the comforting warmth of pinto beans with the smoky depth of chipotle peppers, served over a bed of fluffy white rice. Perfect for a cozy weeknight dinner or a satisfying lunch.
Ingredients:
– 1 cup dried pinto beans, soaked overnight and drained
– 2 cups water
– 2 tablespoons olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 chipotle pepper in adobo sauce, chopped
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 2 cups cooked white rice
Instructions:
1. In a large pot, combine pinto beans and water. Bring to a boil, then reduce heat and simmer for 45 minutes or until beans are tender.
2. In a large skillet, heat olive oil over medium-high. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add chipotle pepper and cumin; cook for an additional minute.
4. Stir in cooked pinto beans, salt, and pepper.
5. Serve over cooked white rice.
Cooking Time: 50-60 minutes
Jalapeño Popper Rice Bowl with Bacon
Elevate your meal game with this spicy and savory rice bowl, featuring the perfect blend of creamy jalapeño poppers, crispy bacon, and fluffy rice.
Ingredients:
– 1 cup cooked white or brown rice
– 1/2 cup cream cheese, softened
– 1/4 cup chopped fresh cilantro
– 1 jalapeño pepper, seeded and finely chopped
– 6 slices of thick-cut bacon, cooked until crispy
– Salt and pepper to taste
– Optional: diced tomatoes, shredded cheddar, or sour cream for added toppings
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, mix together cream cheese, chopped cilantro, and chopped jalapeño until well combined.
3. Cook the rice according to package instructions or using leftover cooked rice.
4. Spoon about 1/2 cup of cooked rice into the bottom of a bowl.
5. Place 2-3 tablespoons of the jalapeño popper mixture on top of the rice, leaving a small border around the edges.
6. Top with crispy bacon slices and season with salt and pepper to taste.
7. Serve immediately and customize with your favorite toppings.
Cooking Time: Approximately 20-25 minutes
Summary
Discover the bold flavors of Mexico with these 20 delicious rice bowl recipes! From spicy chipotle chicken to vegan cauliflower, and from beef barbacoa to grilled steak fajita, there’s something for every taste. Enjoy international flair with Baja fish tacos or Mexican street corn, or opt for comforting classics like pulled pork and pineapple or smoky pinto beans. With a range of options, including vegetarian, vegan, and gluten-free choices, you’ll find the perfect bowl to satisfy your cravings. Get ready to spice up your mealtime with these flavorful Mexican rice bowls!
