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Tex-Mex veggie rice bowl with rice, poblano peppers, pinto beans and sliced red onions in a blue bowl with a sliced lime on the side on a dark blue background with a grey napkin.

Tex-Mex Veggie Rice Bowl

brown basmati, pinto beans, poblano peppers, lime

STARS

This hearty bowl features classic Southwestern flavors from Spanish-style brown rice, pinto beans, and roasted butternut squash tossed with a dry rub of cumin and ground red chiles. Top the dish with roasted red onion, queso fresco, and toasted pumpkin seeds. Mild red salsa brings the flavors together while lime-cilantro yogurt crema provides a cooling contrast.
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  45 minutes
Active Time:  20 minutes
Ingredients

Spanish Rice

  • 2 cups brown rice
  • 1 tablespoon tomato paste
  • 1 garlic clove, minced
  • ½ yellow onion, diced
  • ½ teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 lime, juiced

Bowl

  • 1 butternut squash, peeled and diced
  • 2 tablespoons canola oil, divided
  • 1 teaspoon chile powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon cayenne 
  • 2 poblano peppers, diced
  • 1 red onion, sliced
  • Salt and pepper to taste
  • ½ cup crumbled queso fresco
  • ¼ cup toasted pumpkin seeds
  • 1 lime, sliced into wedges

Tex-Mex Pinto Beans

  • 2 15-ounce cans pinto beans, drained and rinsed
  • 1 teaspoon cumin
  • 1 tablespoon canola oil
  • ½ teaspoon smoked paprika
  • Salt, to taste

Pico De Gallo Vinaigrette

  • ¼ cup chopped cilantro
  • 2 tablespoons chipotle in adobo sauce
  • 1 garlic clove
  • ½ cup roma tomatoes
  • ½ yellow onion, diced
  • 1 jalapeño, diced
  • 1 tablespoon tomato paste
  • 1 teaspoon paprika
  • 1 lime, juiced
  • ½ cup canola oil
  • Salt, to taste

Lime-Cilantro Yogurt Crema

  • ½ cup cilantro, chopped
  • ¼ cup sour cream
  • 1 tablespoon honey
  • ½ cup plain yogurt
  • 1 lime, juiced
  • Salt to taste
Directions
1
Preheat the oven to 400°F. 
2
To make the rice, in a large pot, combine the rice with 4 cups water, a pinch of salt, tomato paste, garlic, onion, paprika and cumin. Bring to a simmer, turn the heat to low, cover and simmer for 45 minutes, or until the grains are tender. Fluff the rice and squeeze in the lime juice. 
3
On a baking sheet, toss the squash with the spices, 1 tablespoon oil and a pinch of salt. Roast for 15-20 minutes, until soft and beginning to brown. 
4
On a separate baking sheet, toss the poblanos and onion with the remaining 1 tablespoon olive oil and a pinch of salt. Roast for 10 minutes. Remove from the oven and toss with the squash and lime juice on one baking sheet. 
5
Combine all of the pinto bean ingredients in a mixing bowl.  
6
Combine all of the dressing ingredients other than the oil in a blender or food processor. Purée until smooth. With the motor running, drizzle in the oil until emulsified. Season with salt and pepper. 
7
To make the crema, whisk together all of the ingredients in a small bowl. Season with salt to taste
8
To serve, divide the rice, squash, and pinto beans between bowls. Top with poblanos and onions, pico de gallo vinaigrette, queso fresco, pumpkin seeds, and lime crema. Serve with lime wedges. 

Tex-Mex Veggie Rice Bowl

brown basmati, pinto beans, poblano peppers, lime

STARS

This hearty bowl features classic Southwestern flavors from Spanish-style brown rice, pinto beans, and roasted butternut squash tossed with a dry rub of cumin and ground red chiles. Top the dish with roasted red onion, queso fresco, and toasted pumpkin seeds. Mild red salsa brings the flavors together while lime-cilantro yogurt crema provides a cooling contrast.
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  45 minutes
Active Time:  20 minutes
Servings:  4

Ingredients

Spanish Rice

  • 2 cups brown rice
  • 1 tablespoon tomato paste
  • 1 garlic clove, minced
  • ½ yellow onion, diced
  • ½ teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 lime, juiced

Bowl

  • 1 butternut squash, peeled and diced
  • 2 tablespoons canola oil, divided
  • 1 teaspoon chile powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon cayenne 
  • 2 poblano peppers, diced
  • 1 red onion, sliced
  • Salt and pepper to taste
  • ½ cup crumbled queso fresco
  • ¼ cup toasted pumpkin seeds
  • 1 lime, sliced into wedges

Tex-Mex Pinto Beans

  • 2 15-ounce cans pinto beans, drained and rinsed
  • 1 teaspoon cumin
  • 1 tablespoon canola oil
  • ½ teaspoon smoked paprika
  • Salt, to taste

Pico De Gallo Vinaigrette

  • ¼ cup chopped cilantro
  • 2 tablespoons chipotle in adobo sauce
  • 1 garlic clove
  • ½ cup roma tomatoes
  • ½ yellow onion, diced
  • 1 jalapeño, diced
  • 1 tablespoon tomato paste
  • 1 teaspoon paprika
  • 1 lime, juiced
  • ½ cup canola oil
  • Salt, to taste

Lime-Cilantro Yogurt Crema

  • ½ cup cilantro, chopped
  • ¼ cup sour cream
  • 1 tablespoon honey
  • ½ cup plain yogurt
  • 1 lime, juiced
  • Salt to taste

Directions

1
Preheat the oven to 400°F. 
2
To make the rice, in a large pot, combine the rice with 4 cups water, a pinch of salt, tomato paste, garlic, onion, paprika and cumin. Bring to a simmer, turn the heat to low, cover and simmer for 45 minutes, or until the grains are tender. Fluff the rice and squeeze in the lime juice. 
3
On a baking sheet, toss the squash with the spices, 1 tablespoon oil and a pinch of salt. Roast for 15-20 minutes, until soft and beginning to brown. 
4
On a separate baking sheet, toss the poblanos and onion with the remaining 1 tablespoon olive oil and a pinch of salt. Roast for 10 minutes. Remove from the oven and toss with the squash and lime juice on one baking sheet. 
5
Combine all of the pinto bean ingredients in a mixing bowl.  
6
Combine all of the dressing ingredients other than the oil in a blender or food processor. Purée until smooth. With the motor running, drizzle in the oil until emulsified. Season with salt and pepper. 
7
To make the crema, whisk together all of the ingredients in a small bowl. Season with salt to taste
8
To serve, divide the rice, squash, and pinto beans between bowls. Top with poblanos and onions, pico de gallo vinaigrette, queso fresco, pumpkin seeds, and lime crema. Serve with lime wedges.