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Rice sautéed veg bean bowl chipotle
ALL THE YUMMY DINNER

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.

Sautéed veggies stove top

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.

So random weird fact. You ready? I cook my rice in an open sauté pan. Also, my maiden surname is Rice. So there’s, that!

Hold up. WHY, you ask? Don’t you need a lid, Brandis?

I used to cook my rice like everyone else, until the pan I used, like ALL the time, started kicking the dust, so to speak. I am just lazy, to be honest. The other part is totally budget-specific. I have four kids, with one needing a crazy amount of care (and the many hidden costs of autism, too) and I want a nice pan. I should probably just buy a cheap one to hold me over, but LAZY. My open pan does the trick though. And here’s how I cook my rice in a pan without a lid.

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 six and add ghee grass fed butter, one of my favorite butters. The end result is a thick, plump, pan of rice. 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. For this particular rice bowl, I used ghee butter, salt and a good long squeeze of fresh lime juice only.

Rice sauteed vegetable dinner bowl chipotle inspired

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.

Rice sauteed vegetable dinner bowl chipotle inspired
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Sautéed Veggie & Bean Rice Bowl

A chipotle inspired dinner, with simplicity in mind.

Course Main Course
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 People
Calories 417 kcal

Ingredients

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

SAUTÉED VEGETABLES

  • 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

Instructions

STEP 1/ MAKE WHITE RICE, STOVE TOP

  1. For every one serving of white rice, add two servings of water. Add to your sauté pan (no lid needed for this method). Bring to a beginning boil by choosing a high heat for your burner. Add the other ingredients and turn down your heat to a medium heat. Cook until the rice has soaked up all the water. 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

  1. 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

  1. 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

  1. 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.

Recipe Notes

Some other nutritional numbers you may be interested in (approximate):

NET CARBS 42g
TOTAL CARBS 48g
FIBER 6g
FAT 21g
PROTEIN 12g
SUGAR 7g
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.”

Thanks, kiddos.

Rice sauteed vegetable dinner bowl chipotle inspired

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.

BrandisAllison.com Rice sauteed vegetable dinner bowl chipotle inspired
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Brandis Allison @ItsSmoothieBowlLove

It’s Smoothie Bowl Love, by Brandis Allison, is all about the love of a good bowl; FOOD BOWL, that is! I'm addicted to making beautiful, healthy, delicious meals...and serving them in a bowl. Smoothie Bowls are my favorite, but I also make Dessert Bowls, Breakfast Bowls and Dinner Bowls. I hope you enjoy my site and find some yummy recipes to incorporate into your life. XO

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