Mexican Rice Bowl | Guacamole| Lemon Cilantro Rice | Bean Chili

Though it looks intimidating Mexican Rice Bowls are so easy to put together. You can choose your Mexican Bowl components based on your preferences. Have made few popular Mexican Dishes in a simpler way using our regular spices at home. You can prep these in large quantities, mix and match with our Indian Dishes as well. No matter whatever I cook I will find a way to incorporate them in more than one form. It helps us in emptying leftovers as well as you don’t have to put so much effort in making a meal for just one lunch or dinner 😬

Lemon Cilantro Rice :

This Lemon Cilantro rice is very similar to our South Indian Lemon Rice. There is no Tadka in the mexican version 😆😆 Adding fresh lemon juice and finely chopped fresh coriander leaves makes this Rice so flavorful.
Alternate Options for White Rice : Brown Rice, Quinoa, Couscous,Bulgur Wheat

Bean Chili :

Black Beans, Kidney Beans, Pinto Beans are the three most common varieties of Beans that is used in preparing this Chili. If you don’t have all the three varieties you can just prepare Chili with any one variety of Beans be it Red Kidney Beans or Chickpeas. It is something very similar to our Indian Legumes based dishes like Channa or Rajma. Just the use of spices and ingredients are slightly different. This Bean Chili can be eaten as a soup too. You can top it with Greek Yogurt and some grated cheese if you want.

 
Tomato Salsa :

A very simple Condiment prepared using Onions and Tomatoes. You can add finely chopped Capsicum, Jalepenos for more heat if you want. My version of Salsa is very mild. You can check the recipe here. Salsa can also be used as a dip to Nachos, you can spread them in our Roti/Chapathi/Paratha, serve it as a side to Idli Dosai too 🙂 

Guacamole : 

Another creamy Dip prepared using Avacadoes. Similar to Roti you can also smear the Guacamole on chapathis, add them on top of toast, serve it with Mexican RiceBowl or Quinoa bowl if you want. 

Fajita Veggies :

This is nothing but Pan fried Veggies with Salt, Chilli Powder. You can use any of these vegetables Mushrooms, Capsicum, Cabbage, Onion etc. They should be crisp and not over cooked. These Fajita Vegetables can be used as a side to pasta dishes, as a wrap, you can sandwich them between bread toast and so many various ways you can use these Sauteed Veggies

Sour Cream : 

Sour Cream is preapred by adding lactic acid & bacteria to the combination of Milk & cream. Letting it to thicken and sour. Sour Cream is slightly higher in calories and Greek Yogurt works as a perfect creamy substitute to Sour Cream. If you are using Regular Yogurt make sure to drain excess water and then use just the creamy part.

Lettuce Salad :You can add any fresh salad to your Mexican Rice Bowl. Cucumber, Onion,Sweet Corn,Tomato,Olives etc I prepared a simple salad by chopping Lettuce, added some salt, pepper powder and lemonjuice

Print Recipe

Mexican Rice Bowl

Mexican Rice Bowl is such a wholesome healthy meal. Bean Chili, Rice, Guac and Salsa are the four main components of this bowl

Cuisine

mexican

Prep Time

30 minutes

Cook Time

1.5 hours

Servings

people

Ingredients

Ingredients for Lemon Cilantro Rice

• 1 Cup Cooked Rice
• 1 teaspoon Black Pepper Powder
• 1 slit Green Chilli
• 2 tablespoon lemon juice
• 1/2 teaspoon Oil
• 1 teaspoon salt

Ingredients for Bean Chili

• 1 Canned Red Kidney Beans approx 240gms after draining the water
• 1 Canned Chickpeas
• 1/4 cup White Beans you can use Black Beans or Pinto Beans
• 1/4 cup Frozen Sweet Corn
• 1 onion
• 2 Tomatoes
• 1 capsicum
• 1 teaspoon Cumin Powder
• 1 teaspoon Red Chilli Powder
• 1/2 tablespoon tomato sauce
• 1 tablespoon Dried Oregan Leaves
• 1 teaspoon lemon juice
• 1 tablespoon Extra Virgin Olive Oil substitute with any oil of your choice
• 1 teaspoon Oregano leaves

Fajita Vegetables

• 2 cup Colored Capsicums Chop them into thin strips
• 1 onion
• 1/4 cup Chopped Cabbage
• 1 tablespoon finely chopped garlic
• 1/2 teaspoon salt
• 1/2 teaspoon Chilli Powder
• 1/4 teaspoon Cumin Powder
• 1/2 teaspoon Dried Oregano Leaves

Cuisine mexican Prep Time 30 minutes Cook Time 1.5 hours Servings people Ingredients Ingredients for Lemon Cilantro Rice 1 Cup Cooked Rice 1 teaspoon Black Pepper Powder 1 slit Green Chilli 2 tablespoon lemon juice 1/2 teaspoon Oil 1 teaspoon salt Ingredients for Bean Chili 1 Canned Red Kidney Beans approx 240gms after draining the water 1 Canned Chickpeas 1/4 cup White Beans you can use Black Beans or Pinto Beans 1/4 cup Frozen Sweet Corn 1 onion 2 Tomatoes 1 capsicum 1 teaspoon Cumin Powder 1 teaspoon Red Chilli Powder 1/2 tablespoon tomato sauce 1 tablespoon Dried Oregan Leaves 1 teaspoon lemon juice 1 tablespoon Extra Virgin Olive Oil substitute with any oil of your choice 1 teaspoon Oregano leaves Fajita Vegetables 2 cup Colored Capsicums Chop them into thin strips 1 onion 1/4 cup Chopped Cabbage 1 tablespoon finely chopped garlic 1/2 teaspoon salt 1/2 teaspoon Chilli Powder 1/4 teaspoon Cumin Powder 1/2 teaspoon Dried Oregano Leaves

Instructions

Lemon Cilantro Rice Preparation

1. Pressure Cook 1 cup of Rice
2. Spread the cooked rice on a bowl or plate. Cool it down completely
3. Heat a teaspoon of Oil. Add 1 slit Green Chilli, a teaspoon of Pepper Powder, 1 teaspoon of Salt
4. Add the rice and using a fork mix everything gently
5. Add a tablespoon of Lemon Juice and half cup of finely chopped coriander leaves
6. Adjust salt and add extra pepper powder if you want to make it more spicy 🙂 Delicious Mexican Rice is Ready

   

Bean Chili Preparation

1. If you are going to use dried beans make sure to soak them atleast 8 hours and pressure cook until the beans are soft
2. Since I used canned beans I prepared the Chili directly after draining water from the cans
3. Heat oil in a pressure cooker and add finely chopped onion, tomatoes, capsicum and garlic
4. Saute for 2 minutes and add all the three variety of Beans
5. Add salt, chilli powder and frozen corn
6. Add 1 cup of water and pressure cook for upto 3 whistles
7. Once the pressure is released add tomato sauce, dried oregano leaves, fresh corainder leaves
8. If the chili is too thick add 1/2 cup of water, adjust salt and let it boil for one minute
9. Once it is cooled down add some lemon juice

   

Fajita Vegetables Preparation

1. Heat oil in pan and add all the thinly sliced vegetable
2. Add salt, cumin powder and chilli powder
3. Saute in high heat for 2-3 minutes
4. The veggies has to be crunchy and not over cooked
5. So don't add water while cooking

   

Recipe Notes

Prep work for the meal :

1. Cook Rice and let it cool down completely
2. Chopping onions is the toughest part for this feast. You need to finely chop two onions for Salsa and Guacamole, slightly bigger pieces for Chili, vertical thin strips for Fajita Veggies
3. Chop Color Capsicums thinly for Fajita Veggies
4. Chop lettuce, olives finely for salad
5. Wash and clean one big bunch of coriander leaves. Chop them finely with stalk. You need to add them in Rice, Chili, Guacamole,Salsa
6. If you are going to prepare for a large group of people then make sure your prepare Salsa and Chili the previous day itself
7. You would need at least two Lemons. Make sure you have lemons in stock. They add such a unique taste to every dish i have mentioned above
8. Go easy on Salt & Spices. Since there are many different dishes they all come together really nicely even with little salt and spice.
9. I have used only basic indian spice powders to prepare this feast. Cayenne Pepper, Paprika are not frequently used in my cooking. So i don't buy them. However if you are used to those flavors you can add them in place of our regular chilli powder