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Rice Bowl Southwestern Style

You can use any leftover cooked grain in this recipe. Try white or wild rice, quinoa, barley or oatmeal. For a spicier dish, add chili powder, red pepper flakes or taco sauce in Step 1.
Southwestern Rice Bowl

Recipe Source: FoodHero.org


  • 1 teaspoon vegetable oil
  • 1 cup chopped vegetables (try a mixture – bell peppers, onion, corn, tomato, zucchini)
  • 1 cup cooked meat (chopped or shredded), beans or tofu
  • 1 cup cooked brown rice
  • 2 Tablespoons salsa, shredded cheese or low-fat sour cream


  1. In a medium skillet, heat oil over medium high heat (350 degrees in an electric skillet). Add vegetables and cook for 3 to 5 minutes or until vegetables are tender-crisp.
  2. Add cooked meat, beans or tofu and cooked rice to skillet and heat through.
  3. Divide rice mixture between two bowls. Top with salsa, cheese or sour cream and serve warm.
  4. Refrigerate leftovers within 2 hours.
Serving Size: 1 cup
Total Fat7 g
Saturated Fat2 g
Cholesterol55 mg
Sodium230 mg
Total Carbohydrate32 g
Dietary Fiber4 g
Total Sugars4 g
Added Sugars included0 g
Protein22 g
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