Creating a quick and easy hot lunch is always a priority of mine, and this Mexican Rice Bowl is one of my favorites. I came up with it one day when I had no idea what eat–I just knew I wanted something healthy and hot.
I didn’t have too much in the house, so I pulled out what I had that I thought might go well together and landed on rice, beans, salsa, lime juice, and ranch dressing.
This rice bowl is easy to make and it’s also pretty healthy! Once the rice is prepared, the rest of the bowl comes together in minutes.
This recipe can also be easily adapted to meet your tastes, so you can add and subtract ingredients as you see fit!
A few notes:
- This recipe is for a whole can of beans, so it could feed several people. Or if you’re like me, and this is a lunch you’re making just for yourself, you can save the leftovers and get a few days out of it!
- I try to keep my diet light on dairy, so there’s no cheese in this recipe, though you can certainly add some! I’m sure it would taste great!
- To cut down on prep time, I suggest making the rice ahead of time. Alternatively, you can use Uncle Ben’s 90-second rice. Freshly prepared is usually better, but I’ve done this recipe with both and it gets the job done!
- It’s also tasty as a wrap!
Mexican Rice Bowl Recipe
Prep Time: 5 mins
Cook Time: 5 mins
Total Time: 10 mins
Servings: 5
Ingredients
- 2 cup brown rice cooked
- 15 oz black beans
- 3 tsp lime juice
- 1/2 cup salsa
- 6 tbsp ranch dressing
Instructions
- Add cooked rice to a bowl. (If rice was previously cooked and refrigerated, heat in the microwave.)
- Heat beans on the stove on medium heat.
- When beans are hot, strain and add to rice.
- Stir in lime juice and salsa.
- Top with ranch dressing and enjoy!
Notes
This recipe makes enough for 4-5 people. (Or 3-4 if you’re really hungry).
If you give this a shot, be sure to leave a comment and tell us how it went! If you modified the recipe, tell us what you did and what you’d repeat or do differently next time!