Tex-Mex Rice Bowl

Tex-Mex Rice Bowl

I LOVE this recipe. It's quick to throw together, has a TON of flavor, and makes lots of leftovers. It's also a perfect dish to make if you're having company for Cinco De Mayo 😉
Servings 2


  • 2 cups Cooked Long Grain Rice (I used basmati)
  • 1 Red Bell Pepper diced
  • 1 Orange Bell Pepper diced
  • 1 Red Onion diced
  • 1 can Black Beans drained & rinsed
  • 1 can Diced Tomatoes don't drain
  • 1 cup Corn


  • 1 tbsp Chili Powder
  • 2 tsp Cumin Powder
  • 1 tsp Smoked Paprika
  • 1/4 tsp Smoked Chipotle Powder more if you like things extra spicy
  • 1 1/2 tsp Salt

Optional Toppings

  • Chopped Green Onions
  • Fresh Cilantro
  • Mexican Cheese
  • Diced Avocado
  • Crushed Tortilla Chips


  • Add oil to a large sauté pan over a medium heat, cook bell peppers and onions until slightly browned, add cooked rice, black beans, tomatoes, corn, and seasoning.
  • Cook for a couple minutes until heated through. Top with desired toppings and enjoy!
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