• Rima Patel

Tex Mex Bowl

On days when you feel too guilty of not eating healthy this easy TEX MEX BOWL is going to save your day. It's light, portioned and just takes very less time to whip up. It's also a great way of using up your chutneys and sauces you may have made for a dish and then looking to use up the last bits of it as its too yummy to waste. You can feel free to add them to this bowl and make it your own or use my way to make them.


So from what I just told you about left over chutneys and sauces, it was one major reason why I ended up putting this recipe together. I had CHIPOTLE MAYO & CILANTRO MAYO which I made for my MEXICAN ALOO TIKKI BURGERS left and I did not want to throw them out or let them go bad as they are too delicious. Hence it ended up becoming dressings for my TEX MEX BOWL and it was a huge success. I kind of felt little proud as well for saving food and making something new out of leftover sauce. On a little side note I have actively been practicing using measuring cups for cooking which really has helped me a lot in saving food from being wasted, try it for yourself and see it would really help. You'll eventually get a hang of it of how much you need for your family or yourself as you keep using them.


Going back to the recipe for the bowl I am jolting down the directions for the above mentioned dressings here for you to refer if you decide to use them. I also made the most refreshing PICO DE GALLO to go with the bowl along with sauteed green peppers , onions & some corn kernels and black beans. I also added sliced AVOCADO and a wedge of lime to enhance all the flavors a bit more. So here is the quick list of ingredients and recipe. Try it and tag me on Instagram @spicendiced when you recreate this recipe or any of my recipes.


 

PREP TIME: 30 MINS COOK TIME: 45 MINS SERVES: 4


Ingredients:

2 cups Brown rice (washed & rinsed )

1 15.5 Oz Can Black Beans (washed & rinsed)

1 8.5 Oz Can Corn Kernels (washed & rinsed)

1 Green Bell pepper (sliced lengthwise)

1 large White onion (sliced lengthwise)

1 tablespoon Taco Seasoning

1/4 tablespoon Oregano

1/4 tablespoon garlic powder

1/4 tablespoon smoked paprika

3-4 tablespoon olive oil

1/2 cup Sour cream (thinned out like dressing with little water)

2 Avocados (sliced thinly)

some lime wedges & chopped cilantro to garnish


STEP 1: Rinse the brown rice couple times and then cook them till well done and set aside.


STEP 2: While the rice is cooking you can make the below mentioned PICO DE GALLO, CHIPOTLE MAYO & CILANTRO MAYO. (SEE BELOW FOR INGREDIENTS & STEPS)


STEP 3: In a cast iron skillet or pan add the oil. Saute the green pepper and onion with taco seasoning, garlic powder, smoked paprika & oregano till they are little translucent. It's okay if the seasonings are sticking to the bottom. If you don't have a cast iron skillet or pan use a regular pan it will be okay too.


STEP 4- Take them out in a bowl and in the same pan add like 3/4 cup water to scrap off the seasoning and mix well and let it boil a bit. Add in the washed and rinsed black beans and corn and mix well. You can feel free to season them more from above seasonings if you like a little more spice.



FOR PICO DE GALLO


1/2 large Red bell pepper (chopped fine)

1 small red onion (chopped fine)

1 lime juice

2 jalapenos (deseeded & chopped fine)

2 Small tomatoes (chopped fine)

1/2 Cilantro leaves

Sea salt or regular salt to taste

*In a blender add everything above and just blend till desired consistency. I like to keep them little chunky. You can even chop everything super fine and use it that way.




Ingredients for CHIPOTLE MAYO & CORIANDER MAYO


1/2 small can Chipotle Adobo Peppers (LA COSTENA is the brand I use)

1 1/2 cup Mayonnaise

* Add both in a blender and turn it into a smooth fine paste like consistency. You don't need water as the adobo sauce will do just the right trick. You can add chipotle peppers and the adobo sauce from the can little by little to adjust it to your taste.

INGREDIENTS FOR CILANTRO Mayo:


1 bunch Cilantro (washed and dried)

1 Large Clove Garlic

1 cup Mayo

3-4 TBSP Sour Cream

1 Jalapeno

1/4 Teaspoon Cumin Powder


*Blend everything into a smooth fine paste like consistency. Again you won't need water but add like 2-3 TBSP for blending if its getting too stuck. *BOTH SAUCES should be thick and paste like in consistency for easier spread just like a chutney.

ASSEMBLE THE BOWL: Take a bowl or pasta plate of your choice. This recipe is good for making 4 properly portioned bowl. So basically you are dividing all the elements in 4 portions.

*Layer the brown rice at bottom, then add some corn and black beans followed by sauteed bell peppers and onions. Cut the avocado in half and then slice it super thin and put half avocado in each bowl. Add a scoop of pico de gallo and then drizzle chipotle mayo, cilantro mayo & sour cream to your liking. Finish off by adding a wedge of lime and add in some chopped cilantro for garnish.


*In addition you can also add in some sliced jalapenos and some tortilla chips on side to add a little heat & crunch. That's it done. You can even make this dish as a Meal Prep for your busy weekdays and just put together the bowl when you are hungry. Great way to eat healthier and if you are conscious about adding dressings you can just make some GUACAMOLE and use that. So try it out and let me know how you guys like it.


#texmexbowl #mexicanbowl #chipotlebowl #healthyrecipes #easyrecipes #spicendiced

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