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Tex Mex Bowl Recipe

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Tex-Mex Rice Bowl Recipe | MyRecipes

Tex-Mex Rice Bowl is your answer to a quick & easy one-dish meal for those busy weeknights. A pouch of precooked brown rice gives a head-start to getting this meal to the table fast. Serve with Avocado-Butter Lettuce Salad.

Provided by: EasyRecipesCooking.com

Total time: 11 minutes

Yield: Serves 4 (serving size: 1 cup)

Ingredients:

1 (8.8-ounce) pouch precooked brown rice (such as Uncle Ben’s)
8 ounces ground sirloin
¼ cup water
1 ½ tablespoons 40%-less-sodium taco seasoning (such as Ortega)
½ cup frozen whole-kernel corn
1 (15-ounce) can organic black beans, rinsed and drained
1 cup fresh pico de gallo
1 jalapeño pepper, minced
4 teaspoons chopped fresh cilantro
Avocado-Butter Lettuce Salad

Steps:

  • Heat rice according to directions.
  • Heat a large skillet over medium-high heat. Add beef; cook 3 minutes or until done, stirring to crumble. Stir in 1/4 cup water and taco seasoning; bring to a simmer. Stir in corn and beans; cook 1 minute or until heated. Stir in rice. Top with pico de gallo and jalapeño. Sprinkle with cilantro.

Nutrition Facts:

Calories 306 calories, CarbohydrateContent 44.4 g, CholesterolContent 37 mg, FatContent 7.6 g, FiberContent 4.3 g, ProteinContent 18.1 g, SaturatedFatContent 2.5 g, SodiumContent 503 mg

Tex-Mex Chicken Salad Bowl Recipe | Food Network Kitchen | Food ...

Provided by: EasyRecipesCooking.com

Categories: main-dish

Total time: 35 minutes

Cook time: 35 minutes

Yield: 4 servings

Ingredients:

Grated zest and juice of 2 limes
1 tablespoon salt-free fajita seasoning
Kosher salt
1 1/4 pounds skinless, boneless chicken breasts (about 2 large)
1 cup frozen corn, thawed
1 tablespoon vegetable oil
1 6-ounce package baby spinach
3 mini avocados (1 halved, 2 sliced) 
1/2 cup buttermilk
Freshly ground pepper
2 cups assorted cherry tomatoes, halved or quartered if large
2 cups shredded red cabbage
1 1/2 cups tortilla strips

Steps:

  • Preheat the oven to 375˚. Combine the lime zest, fajita seasoning and 1/2 teaspoon salt in a small bowl; rub all over the chicken. Heat a large nonstick ovenproof skillet over medium-high heat. Add the corn and cook, stirring, until warmed through, 30 seconds; remove to a bowl. Add the vegetable oil to the skillet. Add the chicken and cook until browned, 3 to 4 minutes per side. Transfer the skillet to the oven and cook until the chicken is just cooked through, about 12 minutes. Transfer to a cutting board to rest 5 minutes.
  • Meanwhile, combine 1 cup spinach, the halved avocado, buttermilk, lime juice, 1/4 teaspoon salt and a few grinds of pepper in a blender. Puree until smooth. Blend in 2 to 4 tablespoons water until thin enough to drizzle. 
  • Divide the remaining spinach among shallow bowls. Arrange the corn, sliced avocado, tomatoes, cabbage and tortilla strips on top. Slice the chicken against the grain and add to the bowls. Drizzle with some of the dressing and serve the rest on the side.

Nutrition Facts:

Calories 430, FatContent 20 grams, SaturatedFatContent 3 grams, CholesterolContent 82 milligrams, SodiumContent 519 milligrams, CarbohydrateContent 31 grams, FiberContent 9 grams, ProteinContent 35 grams, SugarContent 6 grams

Tex Mex Salad Bowls | Clean Food Crush

Tex Mex Salad Bowls

Provided by: EasyRecipesCooking.com

Prep time: 0 minutes

Cook time: 0 minutes

Yield: 4

Ingredients:

1 Tbsp avocado oil
1-1/2 lbs lean ground meat of choice
2 Tbsps taco seasoning, or to taste
1/2 cup tomato sauce
2 heads of Romaine lettuce, chopped
1 x 15oz can black beans, drained and rinsed well
2 poblano peppers, seeded and diced
4 vine tomatoes, diced
1 handful of cilantro leaves chopped
2 small avocados chopped
1/2 cup pickled red onion
1 cup Cotija cheese, Colby jack, Monterey, jack, or pepper jack
2 cups corn chips crushed (I love Siete brand and Jackson’s Honest)
Orange Chipotle Dressing:
1 large fresh orange, peeled and cut into segments
1 large fresh lime, juiced
2 Tbsps avocado oil, or olive oil
1 Tbsp apple cider vinegar
2 chipotle peppers in adobo
2 Tbsps raw honey
sea salt, to taste

Steps:

  • Preheat your oil in a large skillet over medium-high heat. Cook the meat, breaking it with a wooden spoon as it browns.
  • Once no longer pink, sprinkle with the taco seasonings and stir in the tomato sauce. Cook until meat is cooked through and sauce is mostly absorbed.
  • Set aside and allow it to cool.
  • Place all of your dressing ingredients into a food processor and pulse until smooth.
  • Arrange all the vegetables & ingredients for the salad in a large bowl as shown. Top with the meat, beans, cheese, and corn chips, then drizzle with your dressing.
  • Enjoy!

Tex-Mex Bowl with Chipotle Dressing | Recipe - Rachael Ray Show

Better than take-out… and just as customizable.

Provided by: EasyRecipesCooking.com

Ingredients:

About 1 tablespoon canola
safflower or olive oil
1 1/2 cups Texmati (white
long grain) rice
Salt and pepper
2 1/2 cups chicken or vegetable stock
1/2 pound spinach
stemmed
2 scallions
coarsely chopped
1 jalapeño pepper
seeded
A small handful (about 2 tablespoons) cilantro leaves
Juice of 1 lime
1 tablespoon canola
safflower or olive oil
1 small onion
chopped
2 cloves garlic
finely chopped
1 jalapeño
seeded and finely chopped
Salt and pepper
1 teaspoon (1/3 palmful) cumin
1 cup water
2 14-ounce cans black beans
drained
2 avocados
Juice of 2 limes
Salt
1/2 small red onion
finely chopped
1 jalapeño pepper
seeded and finely chopped
1 cloves garlic
grated
3 vine tomatoes seeded and chopped
2 tablespoons cilantro
chopped
1/2 small red onion
finely chopped
1 jalapeño pepper
seeded and finely chopped
For the bowl: 6 cups chopped stemmed kale or Romaine lettuce
For the dressing:
1/4 cup cider vinegar
2 tablespoon Acacia honey
2 tablespoons Chipotle Tabasco or puréed chipotle in Adobo
1 lime
2 cloves garlic
grated
About 1/2 to 2/3 cup EVOO – Extra Virgin Olive Oil
Salt and pepper
to taste
Grilled shrimp
sliced grilled chicken breast or sliced steak

Steps:

  • For the rice, in a saucepot, heat oil, 1 turn of the pan, over medium heat then toast rice 2-3 minutes
  • Season rice with salt and pepper then add stock, bring to boil and reduce heat to a low simmer
  • Cover and cook 15 minutes, stirring or shaking pot occasionally
  • While the rice cooks, place spinach, scallions, jalapeño and cilantro in food processor
  • Add lime juice and process until finely chopped
  • Stir purée into cooked rice and cover pan; remove from heat and let stand 5 minutes
  • For the beans, heat a medium skillet over medium-high heat with oil, 1 turn of the pan
  • Add onions, garlic and jalapeño; season with salt, pepper, cumin
  • Sauté 5 minutes then add water and let it absorb, 5 minutes
  • Add beans, adjust seasonings and keep warm n low heat
  • For the guac, coarsely mash the avocado and combine with lime juice, salt, onion, jalapeño and garlic
  • Combine the Pico ingredients in a bowl and adjust seasoning to taste
  • Whisk up dressing ingredients and stream in EVOO to emulsify; season to taste
  • Grill protein if you are adding
  • Assemble bowls: Line bowl with green rice and arrange piles of beans, guac, salsa, kale or lettuce over the rice
  • Pour dressing evenly over top of bowls and serve

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