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  • Lily Scott

One Pot Mexican Rice Bowl


This little one pot rice dish has made several appearances for weeknight dinners this summer. You just cook your rice (in Veggie Mineral Broth) and then stir in bright flavors. Voila!! Itโ€™s delicious as a side dish with corn on the cob and BBQ anything! But if you pop some marinated grilled shrimp on top- you have a whole meal complete with gorgeous protein! ๐Ÿฅ‘๐Ÿฅ‘One Pot Mexican Rice Bowl ๐Ÿฅ‘๐Ÿฅ‘ ๐Ÿš 1 cup rice ๐Ÿต1 cup Lilyโ€™s Ladle Veggie Mineral Broth ๐Ÿ’ง 1 cup water ๐ŸŒถ 1 can Green chilies ๐Ÿฅซ 1 can beans of your choice

๐ŸŒฎ1 tsp cumin ๐Ÿ‹ zest AND juice of one LIME ๐Ÿฅ— 2 cloves garlic, chopped small โšฑ๏ธ1 tbsp olive oil ๐ŸŒฟ 1/4 cup cilantro, chopped ๐Ÿฅ‘ to garnish

METHOD:

1. combine water, Lily's Ladle Veggie Mineral Broth and rice in a rice cooker and cook until done.

2. In a medium bowl, combine cooked rice with remaining ingredients and stir. Enjoy!


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