Loaded Mexican Rice Bowl

Here is my go-to Mexican rice bowl recipe, with seasoned black beans, fresh vegetables, perfectly cooked rice, and all the toppings you could want – from creamy avocado to zesty lime.

These rice bowls have become our family’s favorite weeknight dinner solution. I often prep double portions of the rice and beans on Sunday, which makes throwing together quick meals during the week so much easier. And the best part? Everyone can customize their bowl exactly how they like it.

What Kind of Rice Should I Use?

For Mexican rice bowls, long-grain white rice is typically your best bet since it stays fluffy and doesn’t clump together after cooking. Regular long-grain rice works great, but jasmine or basmati can add a nice aromatic touch if that’s what you have in your pantry. Brown rice is also a solid choice if you’re looking to add more fiber and nutrients to your bowl – just keep in mind it’ll need a longer cooking time and slightly more liquid. When preparing your rice, try rinsing it first to remove excess starch, which helps prevent your rice from becoming sticky or mushy. And here’s a pro tip: toasting your rice in a little oil before adding the cooking liquid will give it that authentic Mexican restaurant flavor.

Options for Substitutions

This rice bowl is super adaptable and you can easily swap ingredients based on what you have:

• Mexican-style rice: If you don’t have Mexican rice, plain white or brown rice works fine – just add some cumin, garlic powder, and a splash of lime juice for flavor. Cauliflower rice is great for a low-carb option.
• Shredded beef: Any protein works here! Try chicken, pork, shrimp, or for vegetarian options, go with extra beans, tofu, or tempeh.
• Black beans: Feel free to use pinto beans, kidney beans, or any other beans you have in your pantry. They all work great in this bowl.
• Sour cream: Greek yogurt makes a tangy, protein-rich substitute. For dairy-free options, try mashed avocado or cashew cream.
• Avocado: If avocados aren’t ripe or available, try guacamole or skip it altogether – the bowl will still be filling without it.
• Cilantro: Not everyone likes cilantro – feel free to use fresh parsley or just leave it out. The bowl will still taste great!
• Bell peppers: Any colorful veggies work well – try zucchini, mushrooms, or carrots. Just cut them into similar sizes and cook until tender.

Watch Out for These Mistakes While Cooking

The biggest mistake when assembling Mexican rice bowls is adding wet ingredients directly onto the rice, which can make your bowl turn mushy – instead, drain your beans and corn thoroughly, and serve wet toppings like salsa and sour cream on the side or on top just before eating. A common error is using cold rice as your base, but room temperature or slightly warm rice will help all the flavors blend better and keep your toppings from getting cold too quickly. To keep your avocados from browning, toss them with a bit of lime juice right after cutting, and add them last to your bowl along with any fresh herbs. For the best texture contrast, make sure to pat dry any fresh vegetables after washing them, as excess water can make your bowl soggy and dilute the flavors of your carefully prepared ingredients.

What to Serve With Mexican Rice Bowls?

Since Mexican rice bowls are pretty much a complete meal on their own, I like to focus on fun sides that add extra crunch and freshness. A batch of crispy tortilla chips with fresh guacamole or queso dip makes the perfect starter or side – plus you can use them to scoop up any tasty bits that fall out of your bowl! For drinks, I usually go with either a chilled Mexican beer with lime or a big pitcher of homemade horchata. If you want to round out the meal even more, try serving some grilled Mexican street corn (elote) on the side, or put out a simple cabbage slaw dressed with lime juice and a pinch of salt.

Storage Instructions

Prep Components: The best way to keep your Mexican rice bowl fresh is to store the ingredients separately. Keep the cooked rice, meat, corn, and beans in their own containers in the fridge – they’ll stay good for 3-4 days. Store fresh ingredients like avocado, tomatoes, and lettuce separately and cut them just before serving to keep them at their best.

Keep: If you’ve already assembled your bowls, they’ll stay fresh in airtight containers in the fridge for about 2 days. Just keep the cold toppings (like sour cream, avocado, and fresh veggies) separate from the warm ingredients to maintain their texture and prevent them from getting mushy.

Make Ahead: These bowls are perfect for meal prep! Cook your rice, meat, and beans ahead of time and prep your veggies (except avocado). When you’re ready to eat, just warm up the heated components and add your fresh toppings. This makes putting together a quick lunch or dinner super easy!

Preparation Time	15-20 minutes
Cooking Time	20-30 minutes
Total Time	35-50 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 90-100 g
• Fat: 90-100 g
• Carbohydrates: 220-250 g

Ingredients

For the base:

• 2 cups roasted corn (Birds Eye is a good choice for frozen)
• 1 can black beans (rinsed and drained)
• 2 cups shredded beef
• 2 cups bell peppers and red onions (cut into 1/2-inch strips)
• 2 cups Mexican rice

For the fresh toppings:

• 1/3 cup fresh cilantro (chopped)
• 2 large tomatoes (diced)
• 2 cups shredded lettuce
• 1 avocado (diced into 3/4-inch pieces)
• 2 limes (cut into wedges for serving)

For serving:

• 1 cup sour cream (Daisy brand is my go-to)
• 1 cup salsa

Step 1: Prepare the Base Ingredients

Begin by preparing your rice, beef, corn, and cooked vegetables.

You can follow your own recipes, use pre-cooked options, or opt for convenient alternatives like microwave Mexican rice pouches.

Make sure these components are ready and set aside for easy assembly.

Step 2: Prepare Fresh Ingredients

Wash and dice or slice the fresh ingredients, which include cilantro, tomatoes, avocado, and lettuce.

Slice the limes into wedges for serving.

Drain and rinse the black beans thoroughly to remove excess liquid and any preservatives.

This will ensure that the fresh ingredients are ready to be combined with the base ingredients.

Step 3: Assemble the Bowls

Combine the prepared rice, beef, corn, and cooked vegetables in a large bowl.

Add the diced or sliced fresh vegetables and the rinsed black beans to the mix.

Toss everything together to ensure an even distribution of flavors and textures.

Step 4: Serve the Dish

Serve the mixture in individual bowls, topping each with a few slices of lime, a spoonful of salsa, and a dollop of sour cream.

Alternatively, you can serve the meal family style, allowing each person to assemble their bowl with the preferred combination of dishes.

This option provides a customizable dining experience that accommodates different tastes and preferences.