This isn not just any Mexican Rice Bowl. This is a FULLY LOADED Mexican Rice bowl!
They are not afraid of flavor. They are perfectly warm and soft and crispy crunchy all at once and smothered in a bright and tangy sauce. Spicy, sweet, earthy, and all around delicious!
Let's take a peak at all those layers:
- Mexican rice - the perfect flavorful tomatoey base.
- Bean and corn sauté - super quick & easy. Sweet and earthy flavor.
- Toppings of choice - peppery radish, spicy jalapeño, fresh cilantro, buttery avocado... you do you!
- Mexican Green Goddess Dressing - don't be shy with this one. Tangy, herbaceous, bright, perfect.
- A towering mound of crunchy oven baked perfectly seasoned tortilla strips.
How to make a Fully Loaded Mexican Rice Bowl:
Yes, these bowls have a lot of layers. But they come together relatively quickly when you know how to time this recipe. Think making rice while the tortilla strips are cooking.
You'll want to start with your tortilla strips. I use these homemade tortillas (once you start making your own you can't stop!), but any corn tortillas will work. Slice them thin. Spray them with oil. Sprinkle on chili powder and salt to make the flavors pop and let the oven turn them into irresistible golden brown and crispy bits.
Next, start the rice while the tortilla strips are cooking. Sauté the grains in a little oil to help them get light and mega fluffy. Add in the remaining ingredients and let it do its thing while you start on the sauté.
This step really couldn't be simpler. Add the beans and corn to a pan with a big pinch of salt. Sauté until they are warmed through. Donezo.
Finally, all thats left to do is whip up a 5 minute batch of Mexican Green Goddess Dressing and lovingly layer it all into a big bowl.Print
Fully Loaded Mexican Rice Bowls have layers of tomatoey Spanish rice, earthy and sweet black bean and corn sauté, bright and tangy Mexican Green Goddess Dressing and a tower of toppings including crispy oven baked tortilla strips, peppery radish, and spicy jalapeño! The perfect hearty and healthy gluten free and vegan bowl.
For the rice:
- 4 tablespoons avocado oil
- 2 cups long grain white rice
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- ⅔ cup tomato sauce
- 4 cups low sodium vegetable broth
- 1 teaspoon salt
For the bowl:
- 2 teaspoons avocado oil
- 1 (15) oz can of black beans, drained and rinsed
- 1 cup fresh OR frozen corn
- Pinch salt
- 4 radishes, sliced thinly
- Fresh or pickled jalapeno sliced (optional)
- Mexican Green Goddess Dressing
For the tortilla strips:
- 4 corn tortillas, sliced into thin strips
- Avocado oil spray
- ¼ teaspoon salt
- ¼ teaspoon chili powder
Make the tortilla strips:
Preheat the oven to 425 degrees. Place the tortilla strips onto a baking sheet in one even layer. Spray with oil, toss and spray with oil again to coat. Sprinkle on the seasonings and bake for 7-10 minutes or until the strips are golden brown and crispy.
Make the rice:
While the tortilla strips are baking, add the oil to a large pot. Heat over medium high heat until the oil is warm and add in the rice. Cook, stirring, until the rice is coated in oil and beginning to get browned around the edges. Add in the garlic and chili powder and sauté for another minute. Add in the tomato sauce, broth and salt. Bring the rice to a simmer, cover and cook until the rice has absorbed the liquid and is soft and fluffy, about 10-12 minutes. Fluff the rice with a fork.
Assemble the bowls:
While the rice cooks add the oil to a skillet over medium high heat. Add in the black beans, corn, and a pinch of salt. Cook, stirring occasionally, until the beans and corn are hot.
Add a scoop of rice to each bowl, then a scoop of the corn and bean mixture. Top it with radishes, jalapeño slices, and tortilla strips. Drizzle on a bunch of Mexican Green Goddess Dressing and enjoy.
Keywords: healthy, loaded, bean, vegan, gluten free, easy, 30 minute, vegetarian, spicy,