Rice Bowl Recipe
Yellow rice, pinto beans, pico de gallo, romaine lettuce, corn, pepper jack cheese, jalapenos, and tortilla chips. Served with sour cream on the side.
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Ingredients
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Rice
Pinto Beans
Pico de Gallo
Toppings
Method
Preparing the Rice
- 1
Cook the Rice
In a medium saucepan, combine the long-grain white rice, turmeric powder, water, and salt. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15-20 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for 5 minutes.
Preparing the Pinto Beans
- 2
Heat the Beans
In a small saucepan, combine the canned pinto beans (drained and rinsed), ground cumin, garlic powder, and salt. Heat over medium heat until warmed through, about 5-7 minutes. Stir occasionally.
Making the Pico de Gallo
- 3
Mix the Pico de Gallo
In a mixing bowl, combine the diced tomatoes, finely chopped red onion, chopped fresh cilantro, lime juice, and salt. Stir well and let it sit for at least 10 minutes to allow the flavors to meld.
Assembling the Rice Bowl
- 4
Build the Bowl
In a serving bowl, layer the cooked yellow rice, followed by the warm pinto beans, pico de gallo, shredded romaine lettuce, corn kernels, shredded pepper jack cheese, and sliced jalapenos. Top with tortilla chips and serve with sour cream on the side.