Southwestern Rice Bowl: A Flavorful and Healthy Meatless Meal
Today, we’re bringing you a fun and super simple recipe for a Southwestern Rice Bowl. Packed with flavor, healthy ingredients, and vibrant textures, this rice bowl will quickly become your go-to meatless meal.
Our Southwestern Rice Bowl features my signature Spanish rice, black beans, and a melty blend of triple cheddar cheese and creamy white queso dip.
Topped with crispy jalapeño strips and a generous drizzle of avocado salsa verde, this bowl delivers all the comforting, spicy, and tangy flavors you crave. Plus, it’s perfect for a busy weeknight dinner or a satisfying vegetarian lunch!
This recipe is not just delicious—it’s also incredibly versatile and nutritious. Whether you’re on a vegetarian diet or simply looking for a lighter meal, this rice bowl is packed with:
- Protein: The black beans provide a great source of plant-based protein, making this a filling and satisfying dish.
- Healthy Fats: The avocado salsa verde adds a healthy fat boost while keeping things light and refreshing.
- Fiber: Between the beans and rice, you’re getting a solid amount of fiber to keep you feeling full.
- Flavor: The combination of the creamy white queso, tangy salsa verde, and spicy crispy jalapeños makes each bite a delightful explosion of taste.
Best of all, this recipe is incredibly customizable. You can add your favorite toppings like fresh cilantro, chopped tomatoes, or even some guacamole to make it your own!
Ingredients Needed for the Southwestern Rice Bowl:
- 8precooked Spanish rice (you can use homemade or store-bought)
- Bush’s Taco Style black beans (drained and rinsed)
- triple cheddar blend cheese (shredded)
- precooked white queso dip (you can also use store-bought queso)
- fried crispy jalapeño strips (adds a nice crunch and heat)
- salsa verde (or Taco Bell’s new Avocado Salsa Verde)
This dish is an excellent option if you’re looking for a healthy meal that’s both satisfying and packed with nutrients. Here’s why this Southwestern Rice Bowl is a great choice:
- Rich in Fiber: The black beans and rice provide fiber, which is important for digestive health and helps keep you feeling fuller for longer.
- Protein-Packed: Black beans are an amazing source of plant-based protein, making this bowl perfect for a vegetarian or vegan meal.
- Good Fats: The avocado salsa verde offers a dose of healthy fats, which are great for your heart and overall health.
- Customizable: You can easily add more veggies like bell peppers, corn, or tomatoes to increase the nutrient density even further.
Build the Perfect Southwestern Rice Bowl with Fresh, Flavorful Ingredients
Whether you’re a busy parent, a college student, or just someone who loves quick, delicious meals, this Southwestern Rice Bowl is sure to satisfy your cravings without compromising on flavor or nutrition. It’s hearty, healthy, and incredibly easy to prepare. Plus, it’s perfect for vegetarians, making it a great choice for Meatless Mondays or any day of the week!
If you try this recipe, be sure to let us know how it turned out and if you made any tasty adjustments. Feel free to share your photos on social media, and tag us with #SincereScribbles so we can see your creations!
Enjoy your healthy, flavorful Southwestern Rice Bowl, and as always, happy cooking!
Grab both of my homemade recipes here for the Spanish Rice Recipe and the White Queso Dip Recipe.
Southwestern Rice Bowl Recipe
Equipment
- 1 large pot to warm the beans
- 8 plates or bowls for assembling the rice bowls
Ingredients
- 8 cups of precooked Spanish rice (you can use homemade or store-bought)
- 4 cans of Bush's Taco Style black beans (with the juice)
- 1 pound of triple cheddar blend cheese (shredded)
- 4 cups of precooked white queso dip (you can also use store-bought queso)
- 2 packages of fried crispy jalapeño strips (adds a nice crunch and heat)
- 1 bottle of salsa verde (or packets of Taco Bell’s new Avocado Salsa Verde)
- Optional: sour cream, onions, chives, tomatoes, olives, bell peppers, jalapenos, pepperoncini peppers
Instructions
- Prepare the Base:Start by heating your precooked Spanish rice in a large pan over low-medium heat. You can also use a microwave to warm it up if you're short on time. Make sure the rice is evenly heated and fluffy.
- Warm the Black Beans:Drain and rinse the black beans. Place them in a small pot over medium heat and warm them through. Stir occasionally to ensure they don’t burn.
- Melt the Queso:In a separate saucepan, heat your white queso dip over low heat. Stir until it becomes creamy and smooth. If it gets too thick, you can add a small splash of milk to loosen it up.
- Assemble the Bowls:Once everything is heated, it’s time to assemble your rice bowls. Start with a layer of Spanish rice in each bowl, followed by a generous scoop of black beans.
- Add the Cheese and Queso:Sprinkle the shredded triple cheddar blend over the beans and rice, and then pour the warm white queso dip over the top. The cheese should melt beautifully into the rice and beans.
- Top with Jalapeños and Salsa:Add a handful of fried crispy jalapeño strips for some extra crunch and spice. Finally, drizzle your choice of salsa verde (or the Taco Bell Avocado Salsa Verde packets if you’re like me!) over the top for a tangy, creamy finish.
- Optional: Add your extra toppings you love
- Serve and Enjoy:You’re now ready to dive in! Serve immediately and enjoy the flavors of the Southwest in every bite.
