This amazing vegetarian Burrito Bowl recipe is brought to us by Yvette Marquez, an award-winning food blogger at Muy Bueno Cookbook
Heat oil in a heavy saucepan over medium heat and add rice. Stir until rice is slightly browned.
Add green chile, water, and salt.
Bring the rice to a boil over high heat. Reduce heat to medium-low, cover with a tight-fitting lid, and simmer until the rice is tender, 20 to 25 minutes.
Remove from heat and sprinkle with salt if needed. Fluff rice with a fork. Cover and let sit for 5 minutes before serving.
Arrange equal parts of the rice and the sliced and grilled veggies in bowls. Top with corn, pinto beans, guacamole, and pico de gallo. Season with salt and pepper as needed and serve immediately.
With its vibrant colors and exotic flavors, it’s hard to not fall in love with Mexican inspired recipes – whether you’re enjoying some cheesy Enchiladas or perfectly cooked Chiles Rellenos. While some of these traditional dishes do take a bit of skill and practice to perfect, there are plenty of delicious dishes loaded with your favorite Mexican flavors that you can easily make at home, like this beautiful and delicious Grilled Veggie Burrito Bowl with Hatch Green Chile Rice.
This tasty rice dish is perfect as-is for those who follow a vegetarian, plant-based, or vegan diet. Because these colorful bowls are so easy to put together and they’re packed with many beloved Mexican flavors, it’s easy to add some protein if you choose. Try it with some grilled shrimp, chicken, or beef strips for a delicious, protein-loaded option.