Mexican Rice Bowl

Chipotle’s rice bowl is a blessing on the tastebuds and a curse on the wallet. We can make this $9 dish for less than half the price and still make it with even more flavor. The key is the rice. This rice bowl is gluten free and if you leave out the meat and cheese it will also be vegetarian. As a bonus, it stores well in fridge and is actually better as left overs!


Prep Time: 10 Minutes

Cook Time: 40 Minutes

Servings: 5


1 box Spanish rice

1 can diced tomatoes

1 1/2 cups water

1 can black beans

1 yellow onion

2 tbs olive oil

1 handful cheese

1 jar salsa

1 handful spinach leaves

Optional: fajita meat, sour cream, guacamole



Prepare the Spanish rice according to directions on box, bringing rice mix, tomatoes, and water to boil. Let rice team while you prepare rest of the ingredients.


Heat a skillet on medium heat, and add the olive oil once pan is hot. Chop onion and saute for 3-5 minutes. Transfer onion to boil and return heat to skillet.


Drain black beans and add to skillet. Stir for three minutes and then turn off heat.


When rice is done, remove from heat and let cool. Arrange the rice, onion, black beans, cheese, salsa, spinach, and other items in your rice bowl. Then enjoy.

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