I created a wonderful chipotle sauce for a bagel sandwich a few months back. The sauce had such a unique flavor that I thought I should use this for some other application. Rice bowls are really popular with my family and I thought the chipotle sauce will go perfectly with a rice bowl. I love creating bowls with rice, noodles, or other grains. There are so many possibilities. Rice bowls are really nice since you can customize your toppings, proteins, garnishes, sauces, and cheese.
This recipe is based on the Tex-Mex flavor from Texas and neighboring areas. Some of the ingredients are from Mexican cuisine, but it has other influences. Tex-Mex cuisine uses shredded cheese, meats or beans, peppers, tomatoes, and spices.
My Tex-Mex bowl is completely vegetarian, healthy, filling, and nutritious. It comes together fast once you have the ingredients. It’s full of fresh ingredients and incredible flavor from the chipotle chili sauce. I hope you make this sauce and tell me how you liked it!
- 1 15 oz. can black beans, rinsed and drain well
- 1 cup frozen roasted corn, thawed
- 1 cup sugar plum cherry tomatoes, halved
- 1/2 cup red onion, small diced
- 1/2 cup cilantro, leaves
- 2 avocado pitted and diced
- 3-4 cups cooked white or brown rice
- Jalapeno peppers (jarred) mild
- Chipotle sauce
Divide rice among 4 bowls. Arrange all of the topping ingredients in a decorative pattern over the rice and pass along the sauce for others to help themselves or drizzle desired amount on top.
Did you make this dish? I’d love to know how it turns out! Feel free to like this post and comment or use the hashtag #globaldinein on Instagram. If you would to be notified of upcoming posts, please consider subscribing to my blog!