Mexican Rice Bowl

• servings: 2 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

3 cups cooked Mexican rice (or brown rice)

½ cup pico de gallo

½ cup roasted corn

½ avocado (cubed)

12 ounces flank steak or chicken breast (or 2 cups grilled vegetables)

½ tsp fajita seasoning (or salt and pepper)

1 tbsp olive oil

1 cup canned black beans

2 tbsp sour cream

¼ cup queso fresco (crumbled)

1 medium jalapeno pepper (sliced, optional)

Directions

rice

Cook Mexican rice according to instructions and set aside. Cover to keep warm.

sides

Prepare pico de gallo, roast corn, slice avocado,

meat

Slice or chop meat and season with fajita seasoning, or seasoning of choice.

skillet

Heat oil in a cast-iron skillet until the pan is very hot.

sear

Sear meat in the hot pan for a few minutes until cooked. If making a vegetarian version, saute the sliced vegetables until charred.

heat

Heat black beans either over the stove top in the liquid from the can, or drain and microwave for a minute or so.

divide

Divide rice between two bowls.

add

Add half of the meat (or grilled vegetables) to each bowl.

divide

Divide the remaining ingredients between both bowls and serve.

Nutrition

• Calories: 755 kcal
• Total Fat: 39 g
• Saturated Fat: 14 g
• Cholesterol: 133 mg
• Sodium: 1421 mg
• Total Carbohydrate: 50 g
• Dietary Fiber: 11 g
• Total Sugars: 5 g
• Protein: 63 g