Mexican Style Brown Rice Bowl

I made this as a lunch dish for just me, but the recipe can certainly be multiplied by any quantity to feed more people. I found it to be the perfect combination of healthy and delicious: brown rice is the healthiest type of rice, since it has not been processed as much as white rice and retains most of its vitamins, minerals, fiber, and fatty acids. Brown rice is a great source of manganese, among other things, which helps the body manufacture proper enzymes to digest proteins. And this rice is high in protein, with the yummy, melty cheese and even some protein in the avocado. I wished I could have cooked some beans to add to the rice, but as it was the whole process of cooking it as well as roasting the peppers took nearly an hour. However, if you want to get ambitious I recommend adding a sprinkling of black beans to this rice bowl, for even more healthy goodness.

The cooking process, as I mentioned, takes some time, but if you can multitask that will come in handy. I was roasting some mini peppers in the oven while cooking the rice and assembling the ingredients. If you have the coordination to multitask, and the patience to wait around while rice is cooking, you will be rewarded with a scrumptious rice bowl in the end.

Mexican Style Brown Rice Bowl

Serves one

roasted pepper directions based on Food Network

brown rice Mexican bowl with roasted mini peppers


  • 1/4 cup dry brown rice
  • 3/4 cup cold water
  • 1 tsp plain coconut milk
  • 1/8 tsp salt
  • 3 sweet mini peppers
  • 1/4 avocado, sliced
  • 1/4 cup shredded cheese (Mexican cheese would have been good; I used Sargento Cheese Pizzeria cheese and it worked okay as well)
  • 2 tbls tomato salsa (I used Salsa Lisa brand)

Directions: Begin by roasting the mini peppers. First, preheat the oven to 360 Fahrenheit. Line a cookie sheet with aluminum foil. Spray generously with nonstick cooking spray. Place the whole peppers on the cookie sheet. When the oven is at the desired temperature, place the peppers in the oven to roast for 8-10 minutes. Turn peppers over and roast for another 8-10 minutes or until they are tender and skin is wrinkled. Remove from oven and wrap in foil immediately.

While peppers are in the oven, cook the rice. First, rinse the brown rice in water to remove excess starch. Allow mixture to rest for 15 minutes. Place rice and water into deep pan. Heat to high until water boils. Stir rice occasionally. After a few minutes, turn heat to medium. Cover with a tight lid and continue to cook until rice soaks up all the water (about 10-15 minutes for 1/4 cup of rice.)

When rice is done cooking, remove from heat and place in desired bowl. Unwrap the peppers from the foil and cut off the stems. Quarter the peppers and place them in the rice bowl. Add cheese and avocado. Microwave for 15 seconds or until cheese is melted. Top with salsa and serve.

mexican style brown rice bowl with roasted mini peppers

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