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Aug172019

Mexican Veggie Rice Bowls

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Find the recipe card at the end of the post. Make sure to read the content as it contains chef tips, substitution options, answers to FAQs to help you succeed the first time around!

These Mexican Veggie Rice Bowls are flavor-packed with seasoned rice, roasted corn, black beans, garden-fresh salsa fresca, Cotija and a kiss of lime. Perfect for meal prep and light, and healthy lunch!

Growing up this is the kind of recipe I would have turned my nose up at. I mean it has beans, corn (well ok I liked corn), onions, peppers and lots of other veggies. Plus it had rice. Pretty much all the things my parents begged me to at least try but refused to. FYI…I was an idiot for at least not trying! But when you’re such a finicky eater and incredibly stubborn, you won’t budge. I swear for 2 years the only things I ate were pb&j, mashed potatoes and corn.

These Mexican Veggie Rice Bowls are flavor-packed with seasoned rice, roasted corn, black beans, garden-fresh salsa fresca, Cotija and a kiss of lime. Perfect for meal prep and light, and healthy lunch!

My how times have changed. Well, Mr. Fantabulous may argue the whole still being stubborn part but now I actually eat more veggies (including onions!) than meat. Becoming a Chef helped me truly appreciate vegetables and how they can not only be the supporting character in a meal but also the star!

What’s your take on veggies?

These Mexican Veggie Rice Bowls are flavor-packed with seasoned rice, roasted corn, black beans, garden-fresh salsa fresca, Cotija and a kiss of lime. Perfect for meal prep and light, and healthy lunch!

Rice bowls have been around forever but it seems like they really didn’t get really popular until Chipotle came into the picture. Rice bowls for the longest time were the end of the week/use what’s left in the fridge up types of meals. Nowadays folks are making them on purpose whether they are all vegetarian like this one, meat lovers (FYI, this recipe is AMAZING with both chicken and beef barbacoa!), or even vegan.

These Mexican Veggie Rice Bowls are flavor-packed with seasoned rice, roasted corn, black beans, garden-fresh salsa fresca, Cotija and a kiss of lime. Perfect for meal prep and light, and healthy lunch!

Since I prefer wild rice blend or all brown, that’s typically what I use however you could totally go with white rice.

Want to make it keto? Go with cauliflower or any other veggie rice! And skip the beans if you’re hardcore keto.

These Mexican Veggie Rice Bowls are flavor-packed with seasoned rice, roasted corn, black beans, garden-fresh salsa fresca, Cotija and a kiss of lime. Perfect for meal prep and light, and healthy lunch!

To make my rice I used my Instant Pot Wild Rice Blend recipe and added lime juice, cilantro, cumin, and lime zest.

Want to make it on the stovetop? Use this Stovetop Rice recipe as a base!

These Mexican Veggie Rice Bowls are flavor-packed with seasoned rice, roasted corn, black beans, garden-fresh salsa fresca, Cotija and a kiss of lime. Perfect for meal prep and light, and healthy lunch!

While the rice is cooking, I put an ear of corn (husked) over a medium flame to slightly char it. When that was done, I cut the kernels off the cob.T save time I used a can of black beans that I drained and rinsed. Into a buttered skillet, they went with some minced shallots, cumin, lime juice, and salt to help season them while they warmed up.

These Mexican Veggie Rice Bowls are flavor-packed with seasoned rice, roasted corn, black beans, garden-fresh salsa fresca, Cotija and a kiss of lime. Perfect for meal prep and light, and healthy lunch!

With it being summer, Salsa Fresca is something I always have on hand! It’s so light and refreshing! Depending on the type of rice you make and how you make it, this recipe can be done in as little as 20 minutes. Since I went for the wild rice blend, it took about 35 minutes total. But that 35minutes gave me enough meals for a week!

These Mexican Veggie Rice Bowls are flavor-packed with seasoned rice, roasted corn, black beans, garden-fresh salsa fresca, Cotija and a kiss of lime. Perfect for meal prep and light, and healthy lunch!

These bowls are perfect for meal planning or as a great side dish. Want to mix it up a bit? Add grilled chicken, seafood skirt steak. Use it inside a veggie wrap or lettuce cups!

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Mexican Veggie Rice Bowls

  • Author: TKWAdmin
  • Category: bowls
  • Cuisine: healthy

These Mexican Veggie Rice Bowls are flavor-packed with seasoned rice, roasted corn, black beans, garden-fresh salsa fresca, Cotija and a kiss of lime. Perfect for meal prep and light, and healthy lunch!

These Mexican Veggie Rice Bowls are flavor-packed with seasoned rice, roasted corn, black beans, garden-fresh salsa fresca, Cotija and a kiss of lime. Perfect for meal prep and light, and healthy lunch!
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★★★★★ 5 from 13 reviews
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Ingredients

Mexican Lime Rice

  • Use my Instant Pot Wild Grain Blend Rice recipe and add the following items
  • 1 teaspoon cumin
  • Juice 1 whole lime plus the zest
  • 1/4 cup chopped cilantro

Rest of the ingredients

  • 4 cups of Salsa Fresca
  • 1 ear of corn, charred/grilled and kernels cut off
  • 1 can of black beans, rinsed and drained
  • 2 tablespoon minced shallots
  • 1 teaspoon butter, unsalted
  • 1 teaspoon cumin
  • 1 teaspoon lime juice
  • 1 tablespoon chopped cilantro
  • 1/2 teaspoon salt
  • minced jalapeno (*optional)
  • Crumbled Cojita (to your liking)

Instructions

Make the rice

  1. After cooking my Instant Pot Wild Grain Blend Rice recipe, drain the water, fluff it up and add in the rest of the rice ingredients.  Taste for seasoning

Make the beans

  1. To a pot add over medium heat, melt the butter. Once melted add in the shallots; cook just till they soften. Next add in the beans, cumin, lime juice, jalapenos (if using) and salt. Mix to combine and heat just until warmed. Once warmed remove from the heat, add in the cilantro and set aside.

Make the bowls

  1. To each bowl add 1 cup of the rice. Add 1 cup of the salsa fresca, followed by a sprinkling of the corn, seasoned beans and finished off with crumbled Cotija.
  2. To use for meal prep, add the rice, beans, and corn to each container leaving the salsa fresca and cotija off. Just heat up the rice bowl and then add the rest of the ingredients. You want that warm/cold contrast!

Notes

  1. For other rice cooking times, here’s a great breakdown for the stovetop!
  2. Want it keto? Used rice veggies and replace the black beans with black soy beans!
4275.3 g1147.5 mg13.9 g59.4 g19.4 g35.9 mg

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Pairs Perfectly With:

This Farm-Fresh Salsa Fresca is the perfect mixture of chopped tomatoes, red onions, cilantro, garlic, avocado and jalapeno. Use it with chips, add it to burgers for a fiesta topping, spoon it over chicken or pork. Works great on crackers and in omelettes! Salsa Fresca (pico de gallo)
Pin to save this Instant Pot Chicken Barbacoa recipe! 10 Minute Pressure Cooker Chicken Barbacoa
Pin to save this Honey Garlic Broiled Flank Steak Honey Garlic Broiled Flank Steak

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Recipe Reviews & Comments

  1. Jo says

    August 26, 2019 at 4:24 am

    I love rice and I love Mexican flavors. This is such an amazing rice recipe. Loaded with so much veggies, this looks delicious!

    ★★★★★

    Reply
  2. Analida Braeger says

    August 25, 2019 at 10:34 pm

    Beautiful colors on this bowl! I definitely need some of this deliciousness in my life, heavy on the cotija 😉

    ★★★★★

    Reply
  3. Amanda Mason says

    August 25, 2019 at 3:23 pm

    What an AMAZINGLY perfect lunch bowl!!! I struggle to come up with new lunch ideas and this looks absolutely perfect for a lunch. Can’t wait to make this!! Lime and cumin sounds perfect right now.

    ★★★★★

    Reply
  4. Claire says

    August 25, 2019 at 8:56 am

    I made this a few days ago and kept it in the fridge ready for lunches!!! It was one of the best meal prep dishes I have made!!! The beans and corn balanced each other so well and the lime made everything sing!! I am going to make it again next week with some grilled chicken. It was delicious!

    ★★★★★

    Reply
  5. Paula Montenegro says

    August 24, 2019 at 9:20 am

    A beautiful and simple recipe! These bowls look fantastic and can’t wait to try them. Thanks for sharing!

    ★★★★★

    Reply
  6. Anne Lawton says

    August 23, 2019 at 5:29 pm

    That is my kind of rice bowl. Full of Mexican flavors, perfect for dinner and make extra to use during the week

    ★★★★★

    Reply
  7. Carrie says

    August 23, 2019 at 9:51 am

    These bowls look so good, I love all the flavors you have going on! Perfect for a light lunch!

    ★★★★★

    Reply
  8. Debbie says

    August 23, 2019 at 7:45 am

    This Mexican Rice bowl is right up my ally. I love all of the flavor combination and you make things easy cooking the wild rice in the instant pot.I love the suggestion of using the cauliflower rice. This is on my to do list very soon .

    ★★★★★

    Reply
  9. Kelly Anthony says

    August 22, 2019 at 9:21 am

    These mexican veggie rice bowls are so bright and colorful. I will enjoy making these bowls on Sunday and eating them for lunch for the week.

    ★★★★★

    Reply
  10. Elena says

    August 21, 2019 at 10:26 am

    These bowls look amazing! I love all things Mexican and I’m sure these bowls taste just as good as they look. Also they are perfect for meal prep!

    ★★★★★

    Reply
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