Mexican Rice Bowl Recipe

This Mexican rice bowl recipe is inspired by homemade vegan Chipotle bowls. Packed with cilantro lime rice, black beans, fresh corn pico de gallo, guacamole, and a creamy avocado salsa. Great for meal prep, weeknight dinners, or easy lunches.

Prep Time: 20

Cook Time: 10

Total Time: 30

Course: Dinner, Lunch, Main Course, Meals

Cuisine: Mexican

Servings:

Author: Julie Gaeta

Ingredients

For the Bowls

3 cups cilantro lime rice or rice cooker brown rice
3 cans of beans or refried black beans vegan or Instant Pot pinto beans
1 batch guacamole
1 batch pico de gallo
1 batch creamy burrito bowl sauce
vegan lime crema or vegan sour cream
fresh cilantro
lime wedges

Instructions

Prepare the rice and beans (if not already made), along with guacamole.
Prepare one batch of creamy burrito bowl sauce, or use your favorite salsa before assembling the bowls.
If using canned beans, drain and rinse them first. Serve them at room temp or heat them until warm. Once warm, toss the beans with the juice of 1 lime, 1 teaspoon salt (or to taste), and 2 tablespoons jalapeño brine for extra flavor.
Layer the bowl with beans, rice, pico de gallo, guacamole, burrito sauce, and any additional fresh toppings you like.
Finish with lime crema, fresh cilantro, and lime wedges before serving.

Notes

To make a quick corn pico, stir in about 1 cup of frozen corn (I like charred) and squeeze in a little extra lime juice/salt if needed.
I usually make black beans or Instant Pot refried beans, and either leave them whole or lightly mash them. If in a hurry, canned work great too.
Add shredded cabbage, quick pickled jalapeños, or tortilla chips for extra texture and flavor.
For meal prep, store the components separately and assemble fresh when ready to eat.
Tip: If you are making the rice and beans entirely from scratch today, expect a total kitchen time closer to 1 hour, though mostly hands-off.

Nutrition