🍽️Mexican Rice Bowls

Ingredients (Serves 4):

Rice Base:

• 2 cups long-grain white rice
• 3 cups chicken or vegetable broth
• 2 tbsp olive oil
• 1/2 onion, finely diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, drained (reserve juice)
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• Juice of 1 lime

Protein Options (Choose One or Mix):

• 1.5 lbs chicken breast, diced and seasoned
• 1.5 lbs flank steak, sliced and seasoned
• 1.5 lbs shrimp, peeled and deveined
• 2 cans (15 oz each) black beans, drained and rinsed (vegetarian option)

Seasoning for Protein:

• 2 tbsp olive oil
• 2 tsp chili powder
• 1 tsp cumin
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• Juice of 1 lime

Toppings:

• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained (or 1.5 cups frozen corn, thawed)
• 1 avocado, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, finely diced
• 1/2 cup fresh cilantro, chopped
• 1 cup shredded lettuce
• 1 cup shredded cheese (Mexican blend or Monterey Jack)
• 1/2 cup sour cream
• 1/4 cup sliced jalapeños (optional)
• Lime wedges for serving

Instructions:

For the Mexican Rice:

1. Rinse rice under cold water until water runs clear.
2. In a large saucepan, heat olive oil over medium heat.
3. Add onion and cook until translucent, about 3-4 minutes.
4. Add garlic and cook for another 30 seconds until fragrant.
5. Add rice and stir to coat with oil, cooking for 1-2 minutes until slightly toasted.
6. Add drained diced tomatoes, cumin, chili powder, oregano, salt, and pepper.
7. Pour in broth and reserved tomato juice, stir, and bring to a boil.
8. Reduce heat to low, cover, and simmer for 15-20 minutes until rice is tender and liquid is absorbed.
9. Remove from heat, let stand covered for 5 minutes.
10. Fluff with a fork and stir in lime juice.

For the Protein:

1. Mix all seasoning ingredients in a bowl.
2. Toss your chosen protein with the seasoning mixture.

If using chicken or steak:

1. Heat 1 tbsp oil in a large skillet over medium-high heat.
2. Cook meat, stirring occasionally, until browned and cooked through (about 6-8 minutes for chicken, 4-5 minutes for steak).

If using shrimp:

1. Heat 1 tbsp oil in a large skillet over medium-high heat.
2. Cook shrimp for about 2 minutes per side until pink and opaque.

If using black beans (vegetarian option):

1. Heat 1 tbsp oil in a saucepan over medium heat.
2. Add beans and seasoning mixture.
3. Cook, stirring occasionally, for about 5 minutes until heated through.

Assemble the Bowls:

1. Divide rice among four bowls.
2. Top with prepared protein of choice.
3. Add desired toppings: beans, corn, avocado, tomatoes, red onion, cilantro, lettuce, cheese, sour cream, and jalapeños.
4. Serve with lime wedges on the side.

Variations:

• Burrito Bowl Style: Add guacamole and pico de gallo.
• Vegetarian Bowl: Use seasoned black beans and roasted vegetables as protein.
• Seafood Bowl: Use a mix of shrimp and white fish.
• Breakfast Bowl: Add a fried egg on top.

Notes:

• For meal prep, prepare rice and protein ahead of time and store separately. Add fresh toppings when ready to serve.
• For a healthier option, use brown rice (adjust cooking time according to package instructions).
• For a low-carb option, use cauliflower rice instead of regular rice.