Mexican Vegetable Rice Bowl Recipes
MEXICAN VEGETABLE RICE BOWL
This recipe is for a vegan 'queso' sauce served over vegetables and rice. You will need a Vitamix® or equivalent for the queso.
Provided by Shawn Makinson
Categories World Cuisine Recipes Latin American Mexican
Time 20m
Yield 2
Number Of Ingredients 13
Steps:
- Stir 1 tablespoon liquid amino acid and onion powder together in a small bowl to dissolve the powder into liquid; pour into a large plastic resealable bag; add zucchini and kale and work the bag to coat vegetables with the marinade. Squeeze bag to remove excess air and seal. Marinate vegetables for 10 to 15 minutes.
- Blend coconut milk, macadamia nuts, cashews, nutritional yeast, chili powder, remaining liquid amino acid, cayenne pepper, and red pepper flakes in a blender until smooth.
- Heat oil in a large skillet over medium-high heat. Pour zucchini and kale from the plastic bag into the skillet; saute just until heated through, 2 to 3 minutes.
- Divide cooked rice between two bowls; top each portion with about half the vegetable mixture. Drizzle the blended sauce over the vegetables.
Nutrition Facts : Calories 771.7 calories, Carbohydrate 53.3 g, Fat 59.1 g, Fiber 14 g, Protein 22.1 g, SaturatedFat 24.9 g, Sodium 468.8 mg, Sugar 5.5 g
MEXICAN RICE BOWL WITH CHICKEN
Make and share this Mexican Rice Bowl With Chicken recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Cook rice according to package instructions.
- Meanwhile, heat oil in a large skillet. Season chicken cubes with salt and pepper. Add chicken to the skillet and cook until well browned. Remove from skillet and set aside.
- Add onion and garlic to skillet, and saute for approximately 5 minutes or until soft. Add in red and green peppers, continue to saute on medium-low heat until peppers are soft, about 7 minutes.
- Once softened, add all remaining ingredients (except rice and cheese), as well as the cooked chicken. Stir until all ingredients are mixed well and heated through; adjust salt and pepper.
- Serve over rice with shredded cheese and sour cream. Even heartier with a side of tortilla chips or warmed tortillas.
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