If you follow my blog at all, you may have learned that I was able to live in Puebla Mexico for a few months when my husband and I were first married. During our time there we met an awesome chef named Gustavo who invited us into his home to teach us how to make some authentic Mexican dishes! He taught us how to make the most amazing Mole poblano, along with fresh salsas, and homemade Mexican rice. Since then, I’ve probably made his Mexican rice recipe on a weekly basis. It’s the BEST!
Well, since I’m totally obsessed with “one pan” meals lately, I decided to adapt my favorite Mexican rice recipe into a One Pan Veggie Burrito Bowl. I threw in a bunch of my favorite veggies, topped it with shredded cheese, diced tomatoes, avocado and cilantro. I served mine with shredded lettuce and crushed tortilla strips. My husband likes to eat his plain with a tortilla on the side. YUM–and perfect for Cinco de Mayo!
- 1 1/2 cups long grain white rice
- 1/4 cup oil
- 1/4 cup chopped onion
- 1/2 of a zucchini , chopped
- 1/2 of a yellow squash , chopped
- 1/2 of a red or orange bell pepper , chopped
- 1 can black beans , rinsed and trained
- 1 cup of corn (fresh or frozen)
- 2 roma tomatoes , chopped, divided
- 2 cloves garlic , minced
- 2 tomato bullion cubes*
- 1/4 cup of your favorite salsa
- 2 cups chicken broth
- 1 1/2 cups water
- salt , to taste
- 1/2 cup shredded cheddar cheese
- 1 avocado , chopped
- 1/3 cup chopped fresh cilantro leaves
Use a fine sieve mesh strainer to rinse the rice, and then allow it to drip dry.
In a large skillet with at least 2'' sides and fitted with a lid, heat the oil over medium high heat. Add the rice and cook, stirring occasionally, until the rice is golden brown. This process takes about 10 minutes to get the rice really golden...be sure to keep an eye on it and stir it often enough that it doesn't burn.
Once the rice is toasted, add the onion, zucchini, squash, bell pepper, black beans, corn, one diced roma tomato, and garlic. Stir well and saute for 1-2 minutes. Chop the tomato bullion cubes into pieces and add to the pan. Add salsa, chicken broth and water and season with a little salt. Bring mixture to boil. Cover, reduce heat to low, and cook for 20 minutes.
Sprinkle cheese, cilantro, remaining diced tomato, and avocado over the top. You can serve it as is, or with tortillas, over lettuce/salad, or over tortilla chips.
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