Tex Mex Rice For Buddha Bowls Recipes

MEXICAN BUDDHA BOWL

Steps:

• Add 2 cups of water and ½ tsp of salt in a pot and bring to a boil. Then add the rice, give it a stir, cover the pot with a lid and let it simmer for about 25 minutes, until the rice has absorbed all of the liquid.
• In the meantime, prepare the vegetables. Chop the lettuce, tomatoes and onion. Rinse and drain the beans. Thaw the corn.
• Slice the bell peppers and roast them in a hot pan with some oil for about 3 minutes, until slightly browned.
• Cut the avocado in half and remove the stone. Scoop out the pulp, slice it up and drizzle with some lime juice to prevent the avocado from turning brown. (You can also make guacamole if you prefer).
• Make the vegan mayonnaise according to this recipe (or make hummus).
• Now assemble your vegan burrito bowl. First, add some rice in one corner of each bowl. Then place chopped lettuce, kidney beans, corn, cherry tomatoes, and onions next to each other in the bowls (see step-by-step photos in tue blog post above).
• Top with avocado slices and sprinkle with some sesame seeds if desired.
• Add a dollop of vegan mayonnaise (or another dip/sauce) and garnish with lime wedges, fresh coriander or parsley and some chili flakes.
• Serve as it is or with crunchy corn tortillas. Enjoy!

TEX-MEX RICE

Steps:

• In a large skillet, saute rice and onion in oil until rice is browned and onion is tender. Stir in the water, green pepper, chili powder and salt. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender. Stir in tomatoes; heat through.

INSTANT POT® VEGAN TEX-MEX BOWLS

Steps:

• Inspect dried beans, discarding any beans with impurities and any foreign objects. Put beans in a 7-quart multi-functional pressure cooker (such as Instant Pot®). Pour in water. Close and lock the lid. Select Bean function according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
• Allow natural release for 8 minutes. Manually release any remaining pressure, 5 to 10 minutes more. Unlock lid, drain liquid, and return drained beans back to pot. Add vegetable broth, 1 1/2 cups salsa, rice, and taco seasoning. Stir to combine.
• Cut the ear of corn into 5 pieces. Nestle each piece into the rice mixture, with some space between each. Close and lock the lid. Cook on Rice function for 22 minutes.
• Allow pressure to release naturally for 5 minutes. Manually release any remaining pressure, 5 to 10 minutes more. Fluff with a rice paddle.
• Divide lettuce between 5 bowls. Top with equal amounts of rice. Add equal amounts of avocado, vegan cheese, and cilantro. Serve with remaining salsa and lime wedges.

TEX-MEX RICE

Steps:

• In a heavy pot, cook garlic in oil over high heat until browned, stirring often.
• Discard garlic cloves.
• Add rice to infused oil and reduce heat to medium high.
• Stirring constantly, brown rice.
• Add broth, salsa, carrots and corn and reduce heat to low.
• Cover and cook for 20 minutes.
• Fluff rice before serving.

SIMPLE TEX-MEX RICE

Steps:

• Combine all ingredients in a medium-sized saucepan.
• Heat over medium-high heat until water begins to boil.
• Cover saucepan with tight fitting lid, and reduce heat to low.
• Cook over low heat for 15 minutes without removing lid or stirring.
• After 15 minutes, remove lid and fluff rice with a fork.
• ~NOTE~The amount of taco seasoning can be adjusted to your taste. I use Penzey's "bold taco seasoning".