These Mexican Rice Bowls provide you with a versatile lunch option. If you’re someone who likes a light lunch, you can keep your ingredients to a minimum. Maybe you’d prefer a small scoop of rice with a lot of added veggies. If you’re someone who plans their lunch as a big meal in their day, then anticipate a good amount of rice, protein and extra ingredients. This is a great meal to prepare early in the week, and it is easily reheated throughout the next few days.
Optional: Black beans, jalapenos, sour cream
Rice: Cook 1 cup of rice with 2 cups of water or chicken broth according to the times listed on the packaging. You’ll want to cook over medium heat, so the rice is slowly simmering. The rice will end up being the base for your bowl.
Chicken: Cut your raw chicken into exceedingly small pieces so it cooks quickly. Season with salt, pepper, chili powder and cumin. Sauté in an oiled pan over medium heat until fully cooked. Set aside to cool. You will add some of the chicken over the rice mixture.
Tomato: Dice 1 tomato into small cubes. You will place the tomatoes on top of the rice and chicken.
Red onion: Finely dice your red onion. Sprinkle some of the onion over the Mexican bowl.
Shredded lettuce: You can purchase shredded lettuce or chop your own. Add as much as you would like to your bowl.
Avocado: Slice open your avocado and place the cubed avocado on top of your bowl. If you would like to take it on the go, think about making a quick guacamole that will keep better for the morning.
Optional ingredients: You can add many other ingredients to this recipe. Top your bowl with black beans, sliced jalapenos, sour cream, taco sauce, hot sauce, etc.
It’s best to make this lunch dish when your rice and chicken are warm, but this is a great dish to eat at room temperature or chilled. If you want to keep everything fresh for the morning while you’re away from the home, try having your toppings in a separate container from the rice and chicken. You can add the toppings on when it’s time to eat.
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