Looking for a quick and tasty dinner that only takes 10 minutes to make? I wanted to share our dinner from this evening, a his and her version of a Tex-Mex Rice Bowl.
This is the original ingredient list and recipe from Cooking Light that inspired this meal:
- 1 8.8 oz precooked brown rice pack
- 8 oz ground sirloin
- 1/4 cup water
- 1 1/2 tbls Ortega Seasoning
- 1/2 cup frozen whole kernel corn
- 1 can organic black beans, rinsed and drained
- 1 cup pico de gallo
- 1 jalapeno pepper/minced
- 4 tsp fresh cilantro
However I always adapt my recipes, so here is what I used (and is featured in my pictures from dinner below):
- 1 pouch of 10 minute brown rice
- 1 pound of ground sirloin
- 2 tblsp of homemade Taco Seasoning (see below for recipe)
- 1 can of rinsed/drained organic black beans
- 1 can of drained whole kernel corn
- 1 cup homemade pico de gallo (see recipe below)
The difference in the two is that I prefer to make the rice so its fresh rather than premade in a pouch. I also used personal taco sauce and pico de gallo, rather than pre bought. These changes most likely enhanced the meals flavor, but if you are short on time, the first recipe will do in a pinch.
Instructions: Put rice on to boil for 20 minutes. Meanwhile, cook up your ground sirloin and add taco seasoning to meat, stirring in a splash of water if needed. Once meat is fully cooked, add beans and corn.
Once rice is done boiling, drain from pouch. You can either plate the rice and add the meat mixture on top for a rice bowl. Top with Fresh Pico De Gallo.
I call the “plate the rice, no chips” version Her Tex Mex Bowl:
I call the “add the rice into the meat and drape on chips” His Tex Mex Bowl:
In case you are interested:
Fresh Pico De Gallo
- tomato chopped up ( I like the slicing variety, but you can use any variety you love)
- 1/2 half small white onion, chopped
- 1/2 cup cilantro fresh cilantro
- 1 tablespoon lime juice (I do this to taste)
- salt ( I do not suggest leaving salt out)
Mix and put in fridge for an hour. Voila!
Home Made Taco Seasoning
- 2 teaspoons onion
- 1 teaspoon chili powder
- 1/4 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon garlic ( I use fresh)
- 1/2 teaspoon ground cumin
- Some people use red pepper, but I find that red pepper is often too spicy, so I do not
Do you eat a lot of Mexican food in your house? It’s a staple around here so I am always looking for ways to mix it up.