Mexicali Bowl Recipe
Home-made pinto beans, spicy hominy, tomato, cheddar, avocado, pickled onion, pickled jalapeños, salsa, black olives and sour cream over sticky rice with a few greens.
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Cook the Rice
Rinse the sticky rice under cold water until the water runs clear. Cook the rice according to package instructions, typically using a 1:1 ratio of rice to water. Once cooked, set aside.
- 2
Prepare the Pinto Beans
If using dried pinto beans, soak them overnight and then cook until tender. If using canned beans, rinse and heat them in a saucepan until warmed through.
- 3
Prepare the Hominy
Rinse the hominy if using canned, and add it to a saucepan over medium heat. Add spices to taste, such as cumin and chili powder, to make it spicy.
- 4
Assemble the Bowl
In a large bowl, layer the cooked sticky rice as the base. Top with pinto beans, spicy hominy, diced tomato, shredded cheddar cheese, sliced avocado, pickled onion, pickled jalapeños, salsa, sliced black olives, and a dollop of sour cream. Add a handful of mixed greens on the side.
- 5
Serve
Serve the Mexicali Bowl immediately while warm, and enjoy!
