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🍽️ Vegan Mexican Rice Bowl

400 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Heat a pot with about 700 milliliters of salted water.
  2. 2. Bring the water to a boil and add the rice.
  3. 3. Reduce the heat to medium.
  4. 4. Place the lid on the pot.
  5. 5. Let the rice cook for about 10 minutes.
  6. 6. Wash the bell peppers under running water.
  7. 7. Cut the bell peppers in half.
  8. 8. Remove the seeds and the stem base.
  9. 9. Cut the pepper flesh into pieces about 2 centimeters in size.
  10. 10. Pour the kidney beans into a sieve.
  11. 11. Let the water drain off.
  12. 12. Rinse the beans thoroughly with water.
  13. 13. Cut the avocados in half.
  14. 14. Remove the pit.
  15. 15. Carefully scoop the flesh out of the skin with a spoon.
  16. 16. Slice the avocado flesh.
  17. 17. Wash the cilantro.
  18. 18. Shake the cilantro dry.
  19. 19. Finely chop the cilantro.
  20. 20. Pour the cooked rice into a sieve.
  21. 21. Return the rice to the pot.
  22. 22. Stir the pureed tomatoes into the rice.
  23. 23. Add the pepper pieces and stir them in.
  24. 24. Add the drained beans and stir them in.
  25. 25. Season the mixture with salt.
  26. 26. Season the mixture with pepper.
  27. 27. Place the lid on the pot.
  28. 28. Set the heat to low.
  29. 29. Let the pan simmer for about 5 minutes.
  30. 30. Remove the lid.
  31. 31. Fluff the rice with a fork.
  32. 32. Distribute the rice onto plates.
  33. 33. Garnish the dish with the avocado slices.
  34. 34. Sprinkle the chopped cilantro over it.
  35. 35. Enjoy your meal!

Nutrition per serving