Mexican Rice Bowl
Mexican Rice Bowl
Mexican Rice Bowl
Rated 5.0 stars by 1 users
Servings
2 cups
Embark on a flavor-filled journey with our tantalizing Mexican Rice Bowl recipe. This vegetarian delight showcases rice, topped with a colorful fiesta of black beans, and optional fresh avocado slices, vibrant roasted corn, and zesty salsa.
Ingredients
- 2 tablespoons oil
- 1 cup long grain white rice
- 2 1/2 cups chicken flavor bouillon prepared
-
1/4 cup Augason Farms Dehydrated Chopped Onions, rehydrated
-
1/2 cup Augason Farms Freeze Dried Sweet Corn
-
1 1/2 cups Augason Farms Black Beans, prepared
- 1/2 cup salsa
- 1 cup taco beef
-
3/4 cup Augason Farms Freeze Dried Shredded Colby Cheese, rehydrated
- 2 cups diced tomatoes
- 1/4 cup chopped green onions
- 1/2 cup sour cream
Directions
In a large skillet, heat 2 tablespoons of oil over medium heat and add rice.
Cook until lightly golden brown, about one minute.
Add in chicken bouillon, onion, corn, black beans and salsa. Bring to a boil.
Cover and reduce heat to low, cooking 30 to 35 minutes or until rice is tender.
Remove from heat, fluff with a fork and top with taco meat and cheese. Serve with tomatoes, green onions, sour cream and additional salsa.