I am no stranger to Mexican flavors and find Mexican spices to be some of the most fun to play around with in the kitchen! You can sprinkle just about anything with Cumin and Chili Powder and it will taste amazing. I personally, love when I leftover rice because ti gives me another opportunity to make a variation on a rice bowl.
I think a Mexican Rice Bowl would be a perfect dish to bring to any BBQ you may be going to this holiday weekend or just a nice change up for a Taco Tuesday! This recipe is packed with veggies and beans, but you can add or substitute anything that you may want! As I said, you can easily turn anything you want into a mexican dish just by spicing it correctly. Feel free to get courageous and throw something new into this dish!
- 1/2 of a package of tofu, sliced into strips
- cumin powder
- chili powder
- coarse sea salt and black pepper to taste
- 2-3 cloves of garlic, minced
- 1/3 an onion, finely chopped
- 1/2 of a bell pepper, finely chopped
- 1/2 cup of black beans
- 1/2 cup of red kidney beans
- 1/3 cup of frozen corn
- 2 small tomatoes, roughly chopped
- about 1 cup of leftover cooked rice (or 1 cup of freshly made rice)
- a small bunch of cilantro, broken up with hands
- 1/2 of a ripe avocado
To begin, slice your tofu. Then take a paper towel and pat each slice dry. Using a paper towel will allow you to get rid of the excess liquid that stops tofu from crisping up. Once the tofu slices are towel dried, sprinkle both cumin and chili powder liberally on all sides of the tofu. Use your hands to rub the spices into the tofu.
Then take out a large skillet and place it on medium/high heat and pour in 1 tablespoon of extra virgin olive oil. Once the oil is hot, place your spiced tofu slice directly onto the skillet. Allow the tofu slices to cook for 2-3 minutes per side without moving them around. Letting them sit without moving them will help the tofu crisp up nicely, so do your best to refrain from flipping them constantly.
Once the tofu has browned evenly on all sides, you can remove them from the skillet and place on a plate for later. If the skillet looks dry, add in another tablespoon of extra virgin olive oil. Then add in your minced garlic and chopped onion. Allow 1-2 minutes for the garlic and onions to become translucent, then add in your bell peppers. Give the peppers a minute to break down then add in your two types of beans and your frozen corn. (The frozen corn will release its water as it cooks, which will help to keep this rice hydrated.)
When the beans and peppers have cooked down add in your chopped tomato and cup of leftover rice. The tomato along with the liquid from the sautéed veggies will help to rehydrate your rice. (If you are making rice specifically for this then your rice will already be hydrated!)
Saute the rice into the veggies for about 1-2 minutes and lower the heat to a medium/low. Then sprinkle about 1 tablespoon of both cumin and chili powder into the skillet. Then add in coarse sea salt and black pepper to taste. Allow the spices to evenly coat the rice and veggies. When the rice mixture feels hot enough and everything is spiced evenly, you can remove it from the heat.
You can serve your rice bowl in this skillet or portion it out into as many bowls as there are people. Then top your mexican rice bowl or the skillet with cilantro, chopped avocado, and your seared tofu slices. You can place a hot sauce, salsa, or jalapeno near by in case you are feeding any heat lovers like me!