Bueno Bowls Recipe

Name: Backyard Taco - Mesa Norths Bueno Bowls Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 cups Mexican Rice; 1 cups Whole Pinto Beans; 2 tbs Olive Oil; 2 tsp Garlic, minced; 1 medium Onion, diced; 1 medium Bell Pepper, diced; 1 medium Tomato, diced; 2 cups Vegetable Broth; 1 tsp Cumin; 1 tsp Chili Powder; 0.5 tsp Salt; 0.5 tsp Black Pepper; 1 medium Lime, juiced; 0.25 cups Fresh Cilantro, chopped

Inspired by Backyard Taco - Mesa North

Time40m

Serves4

Includes Mexican Rice and Whole Pinto Beans.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Bueno Bowls Ingredients

1 cups Mexican rice

1 cups Whole Pinto Beans

2 tbs olive oil

2 tsp Garlic, minced

1 medium Onion, diced

1 medium Bell pepper, diced

1 medium Tomato, diced

2 cups Vegetable broth

1 tsp Cumin

1 tsp Chili powder

1/2 tsp Celtic sea salt

1/2 tsp black pepper

1 medium Lime, juiced

1/4 cups Fresh cilantro, chopped

Method

Preparation Directions

Prepare the Mexican Rice

In a large pot, heat olive oil over medium heat. Add diced onion, bell pepper, and minced garlic, and sauté until softened, about 5 minutes. Stir in the rice and toast for an additional 2 minutes.

Cook the Rice

Add vegetable broth, diced tomato, cumin, chili powder, salt, and black pepper to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for about 20 minutes, or until the rice is tender and liquid is absorbed.

Prepare Whole Pinto Beans

While the rice is cooking, rinse and drain the whole pinto beans. In a separate pot, combine the beans with a splash of water, lime juice, and a pinch of salt. Heat over low until warmed through.

Assemble the Bueno Bowls

Once the rice is cooked, fluff it with a fork. Serve the Mexican rice in bowls, top with warmed whole pinto beans, and garnish with chopped cilantro. Adjust seasoning with additional lime juice, if desired.