Sautéed Veggie & Bean Rice Bowl
Have you heard about Chipotle? Of course you have, goodness. It’s SO yum and our family really enjoys eating there once in a blue moon. Because we don’t get to treat ourselves to the Mexican cuisine often, I make several different chipotle-inspired rice dinner (and lunch, too) bowls to fill our bellies AND fulfill our cravings.
This dinner bowl is SUPER simple to throw together and delicious, too. Before we get to chatting, this post may contain affiliate links, to products I love and personally recommend. All opinions are 100% my own.
My favorite part? The sautéed veggies, of course! I will throw a little virgin olive oil into a large pan and warm it on high heat, stove top. I’ll add my harder veggies first. For this particular bowl, it was my red pepper and red onion. Once those two were in my pan and starting to sizzle, I added two peeled, whole garlic cloves and a sprinkle of Pink Himalayan salt. So good, y’all. Next up, sweet corn. I just used a single can this particular time, but LOVE using fresh, raw sweet corn right off the cob too (the texture and sweetness. Yummmmmmm). The last veggie I added was spinach leaves. They cook down pretty quickly, so keep an eye on your pan.
Now onto the rice.
For every 1 serving of white rice I add 2 servings of water to my pan. I also let my rice warm up with the water, verses boiling the water first, then adding the rice. Okay, so once I see a few bubbles from having my burner on high, I’ll turn it down to about a three and add ghee grass fed butter, one of my favorite butters. Cover your pan. Cook for about 30 minutes or until the water has disappeared. I’m getting ahead of myself, haha, I also sprinkle in some pink Himalayan salt and squeeze in a little lime and cook the rice until all the water has disappeared. If I have fresh cilantro on hand, I’ll definitely add it, too.
My usual bean of choice is the black bean, but I only had one can left in the cupboard, kidney beans, as I have been avoiding beans, lately. I mean, my daughter Millie and I live in a house with four stinky boys. Beans aren’t something ya wanna eat on the regular, if you catch my drift. I kid. Well, kinda. My new food diet doesn’t involve beans, so I don’t buy them unless I am planning to make crock pot chili. The kidney beans worked out quite well. I warmed them in a separate, small sauce pan with a little bit of olive oil and a pinch of pink salt.
Once all my food is cooked and warmed, I’ll add the rice to my bowl first, then top that with the beans (or protein of choice). Next up, the yummy veggies. Tonight, I sprinkled a bit of mozzarella cheese on top of it all and handed it off to my two oldest littles. My two youngest littles aren’t interested in rice bowls, whatsoever. They got a healthy alternative dish, in lieu of.
Sautéed Veggie & Bean Rice Bowl
A chipotle inspired dinner, with simplicity in mind.
FOR THE RICE
- 2 Cups White Rice (Approximate )
- 4 Cups Water (Approximate)
- 1 TBSP Ghee Butter (Grass-Fed)
- 1 Tbsp Pink Himalayan Salt (Use as much or as little as you’d like)
- 1/2 Fresh Lime (For the Juice and as garnish)
BEANS, WARMED SEPARATELY
- 1 Can Kidney Beans
- 1 Tbsp Olive Oil (Extra Virgin)
- 1 Tbsp Pink Himalayan Salt (Use as much or as little as you would like)
- 2 Tbsp Olive Oil (Extra Virgin)
- 1 Tbsp Pink Himalayan Salt (Use as much or as little as needed)
- 2 Peeled Garlic Cloves (Remove before serving)
- 1 Large Red Onion
- 1 Large Red Bell Pepper
- 1 Can Sweet Corn Kernals
- 3 Handfuls Raw Spinach Leaves (Heaping handfuls)
- 4 Palm-fuls Shredded Mozarella Cheese (Garnish)
- 1/2 Fresh Lime (For Juice and as a garnish)
STEP 1/ MAKE WHITE RICE, STOVE TOP
For every one serving of white rice, add two servings of water. Add to your pan. Bring to a beginning boil by choosing a high heat for your burner. Add the other ingredients and turn down your heat to a low heat. Cook until the rice has soaked up all the water or about 30 minutes. Will be fluffy! Stir only once or twice, to make sure the rice isn’t sticking to the bottom of your pan.
STEP 2 / PREP & WARM BEANS IN A SEPARATE PAN
Drain the can of beans. Rinse. Add to a small pan, along with the ingredients. Warm on a medium-low heat on stove top.
STEP 3 / SAUTÉ VEGETABLES
In a large skillet, warm olive oil, salt and garlic on the stove top, high heat. Once the pan is hot, add the red pepper and red onion, both thinly sliced. Once you see your veggie sstarting to brown, add the corn. Turn burner heat down to a 5 or 6. Finally, add your spinach and fold it in, making sure to keep an eye on it and not let it get soggy.
PREP & GARNISH
To your serving bowl, add: Rice, Beans, Veggies. Squeeze your fresh lime on top. Then garnish your bowl with as much or as little shredded mozzarella cheese as you’d like. Serve warm!
You could also add other fresh toppings and/or condiments to this meal or simply keep it as-is, like we did on this particular evening.
Some other nutritional numbers you may be interested in (approximate):
NET CARBS 42g
TOTAL CARBS 48g
GLYCEMIC LOAD 19
Carson and Millie’s response?
You should open a restaurant, mom. This is SO good. Omigosh. These beans are good, too. Oh, you’re creating a food blog? Well, that’s like opening a restaurant, right? This is DE-LISH-US.
There are SO many different varieties of this bowl, to make. If you’d like me to share my other rice bowl creations, let me know in the comments below and suggest a protein, while you’re here! If it’s something I haven’t used yet, I’ll definitely be up for a fun food challenge. And if you haven’t caught on yet, I like making super simple, uncomplicated dishes. It’s just how I roll.