Mexican Rice Bowls

Make-ahead meals can be a game-changer when it comes to trying to eat nutritious, delicious food. These Mexican rice bowls will make your life so much easier while also sparking your taste buds just right! Go ahead- make a double batch and put the extras in the fridge or even the freezer. When you’re ready to eat, just reheat and top with the red, white and green flag that is salsa, sour cream and guacamole (and hot sauce if you fancy it) then sit back and savor every bite!


  • 1T olive oil
  • 1/2 yellow onion, diced
  • 2T minced garlic
  • 2T cumin powder
  • 2T dried oregano
  • 2t salt
  • 2 cans black beans, rinsed and drained
  • 3 c cooked rice
  • 1/2 c shredded Mexican-Blend cheese
  • 2c shredded meat of choice (chicken or beef work great, or leave out for vegetarian)
  • sour cream or greek yogurt, salsa, and guacamole to garnish
  • tortilla chips

In a pot prepare rice. While the rice is simmering, add olive oil, onion, and garlic to a saute pan on medium heat and cook for 5-7 minutes. Add everything but garnishes and chips and cook for a few minutes til heated through. Serve over rice then top with sour cream or greek yogurt, salsa, and guacamole, if desired. Portion out into individual containers for week’s meals, or store in the freezer for later. Great served with chips to add a nice crunch!

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