Take a trip to Mexico with this Mexican Rice Bowl recipe. I love sheet pan dinners. They’re quick, easy, nutrient dense, and full of flavour. This recipe also works well as a taco filling.
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Mexican Rice Bowl/Taco Filling
Ingredients
- ½ white onion, diced
- 3 garlic cloves, minced
- 2 zucchini, sliced into quarters
- 1 pint cherry or grape tomatoes
- 1 red bell pepper, diced
- 1 jalapeño pepper, sliced If you can't handle the heat, deseed them first.
- ½ cup canned corn
- 1 can black beans, drained and rinsed
- avocado oil
- 2 teaspoons cumin
- 2 teaspoons chili powder
- ½ teaspoon paprika
- ½ teaspoon oregano
- ½ teaspoon salt
- black pepper, to taste
- 1 cup white rice (or other rice of choice) If you're making a taco filling, you don't necessarily need the rice.
- optional sides/mix ins (see notes)
Instructions
- In a large bowl, combine onion, garlic, zucchini, tomatoes, bell pepper, jalapeño pepper, corn, and black beans. Drizzle with avocado oil and stir well until everything is evenly coated.
- In a separate small/medium bowl, mix the cumin, chili powder, paprika, oregano, salt, and pepper. Add this to the veggie and bean mixture and stir everything together until the veggies are nicely coated with the seasoning.
- Line a baking sheet (or two, depending on how much you made) with aluminum foil. Yes, aluminum foil is also great for cooking. Not just for making hats. Add the veggie mixture to the baking sheet. Make sure you're spreading it out nicely so it bakes evenly. You don't want a giant lump or for anything to overlap.
- Bake at 425℉ for 20-25 minutes. Stir about halfway through.
- Serve warm with your chosen sides, or fill your taco.
Notes
- Sliced avocado
- Freshly squeezed lime juice
- Cilantro lime dressing (or another dressing)
- Guacamole
- Salsa (Not the dance unless you’re feeling super adventurous)
- Sour cream/vegan sour cream
- Shredded cheese of your choice (You can’t go wrong with mozzarella or cheddar. Use vegan cheese if you’d like!)
- White or brown rice (Gluten free option)
- Quinoa (Gluten free option)
- Shredded or diced chicken
- Ground beef
- Shredded pork
- Tortillas
- Taco shells
Tips and Tricks for Making a Mexican Rice Bowl
As I mentioned before, this recipe is incredibly versatile. Customize it to your liking. Experiment with different vegetables. You can make it vegan, gluten-free, dairy-free, or satisfy your inner carnivore with some meat options. Make it a rice bowl for a nutrient-rich dinner, or use it as a taco filling.
Use Two Pans if Needed
Don’t try to cram everything into one pan. If you need to use a second pan, do it. I was impatient and tried to throw everything in one pan. It didn’t cook evenly and I had a giant mess in the end. Don’t be me. Have patience. Make sure your bean and veggie mixture is spread in a thin layer. You can eat the first batch while you wait for the second one to cook so you’re not starving.
Freeze Some for Later
This step is tried, tested, and true. I love making a large batch of my Mexican Rice Bowl and freezing it for later use. It’s a great recipe if you’re looking to get into meal planning, batch cooking, or freezing meals. Your freezer is a magical place. It’s time to show it some love.
Line Your Pan for Easy Clean Up
Line your baking sheet with aluminum foil or parchment paper for a quick clean-up afterward. If you decide to use parchment paper, make sure it can be used at a high temperature. I didn’t check the one time and ended up with black paper. Oops.
Switch Up the Veggies
As you can tell by previous posts, I’m a huge fan of versatility in cooking. Don’t ever feel obligated to stick to the recipe as is. Not a fan of zucchini or red pepper? Just axe it. I’m not here to judge you. Add or omit ingredients to your heart’s content. You might even come up with some other interesting flavour combinations. Try the recipe with carrots, broccoli, sweet potato, or chickpeas for a different twist.
Add Sides if You’re Feeling *Extra*
I’ve crafted the following list of side pieces and add ons that would go well with the recipe. Go nuts.
- Brown rice
- Cilantro lime dressing (or another dressing)
- Ground beef
- Guacamole
- Lime juice (freshly squeezed)
- Quinoa
- Salsa (Not the dance, unless you’re feeling super adventurous. ¡Ole!)
- Shredded cheese (You can never go wrong with mozzarella or classic cheddar. Use vegan cheese if you’re looking for a dairy free version.)
- Shredded chicken or pork
- Sliced avocado
- Sour cream (or vegan sour cream)
- White rice
What Are You Waiting For?
If you’re still craving some Mexican food, why not take the leap and book a trip today. You won’t regret visiting this beautiful country. I ventured to Mexico many moons ago. Actually, it wasn’t that long ago. The food down there is out of this world!
Related Content
Check out some of my other posts that are similar to this topic.
How to Make a Mexican Rice Bowl – Canuck Kitchen
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Health Spotlight: A Guide to the Alkaline Diet – Canuck Kitchen
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