Ingredients
- 3 cups cooked white rice or brown rice
- 1 lb cooked chicken, grilled steak, or shrimp
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1 cup cucumber, diced
- 2 tbsp lime juice
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp fresh cilantro, chopped
- 1/3 cup sour cream or Mexican crema
- 1/2 cup salsa or pico de gallo
Instructions
- Divide the warm cooked rice evenly into serving bowls to create the base.
- Season the protein with lime juice, olive oil, chili powder, cumin, salt, and black pepper.
- If not already cooked, cook the chicken, steak, or shrimp until tender and fully done.
- Arrange the toppings over the rice, including black beans, corn, sliced avocado, cherry tomatoes, red onion, and diced cucumber.
- Place the cooked protein on top of the vegetables.
- Drizzle sour cream or Mexican crema over the bowl.
- Add salsa or pico de gallo for extra flavor.
- Sprinkle chopped cilantro over the bowl and finish with an extra squeeze of lime juice before serving.
Notes
- Quinoa or cauliflower rice can replace regular rice for a lighter option.
- Grilled fish can be used instead of chicken, steak, or shrimp.
- Add jalapeƱos or hot sauce for extra heat.
- Vegetarian versions can include extra beans, grilled vegetables, or tofu.
- Prepare ingredients ahead of time and assemble just before serving for the freshest flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 640 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 8 g
- Protein: 30 g
- Cholesterol: 85 mg