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Tex-Mex Rice Bowl

This delicious tex-med rice bowl is easy to throw together for a quick weeknight meal.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 337kcal
Author Amy K


  • 3 cups of cooked rice or cook 1 cup rice with 2 cups water until done
  • 1 cup of corn
  • 1/2 onion diced
  • 1 lime halved
  • bunch of cilantro chopped
  • Protein of choice- leftover shredded chicken beef, or black beans
  • 1 avocado diced
  • 1 small tomato diced
  • 2 tbs of oil coconut oil is my favorite


  • In a skillet add oil, chopped, onion and corn. In the same skillet, add the halved lime face down. While that is cooking chop of rest of the indents, cook rice or heat up leftover rice, and heat up the protein of choice. You can do this in a microwave or if you don't have one like us you can add the protein to the corn and onions. Cook corn and onions until they are cooked through and turning golden brown. Throw it all together and squeeze the lime over you bowl. Enjoy.


Serving: 1g | Calories: 337kcal | Carbohydrates: 46g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Sodium: 11mg | Potassium: 439mg | Fiber: 4g | Sugar: 3g | Vitamin A: 270IU | Vitamin C: 12.9mg | Calcium: 21mg | Iron: 0.7mg