A super simple Mexican rice bowl served with sweet potatoes and avocados that takes less than 30 minutes to prepare!
I’m not usually big on food trends, but I am loving the all-in-one bowl recipes right now. I’m pretty sure it’s because as a super busy mom of two, eating out of a bowl gives me a free hand and makes my meal more portable just in case I happen to need to run after a toddler while shoving food in my face during my 2.5 minute food break between household disasters. Anyway, I love a good rice bowl and this one is no exception. It is full of flavor with all my favorites – sweet potatoes, zesty rice flavored with Old El Paso Mild Taco Sauce, and of course Avocados from Mexico. (Go here for coupons!) This recipe is great for a family dinner or even a lunch on the go since the whole thing is in one dish.
This recipe serves 4, but you can easily adjust it to serve more:
- 4 cups 10-minute rice
- 1/2 cup Old El Paso Taco Sauce
- 1 can Old El Paso chopped green chilies
- 1 large sweet potato
- 1 tomato
- 1 Avocado
- 1/2 cup chopped red onion
- sliced fresh jalapeño (optional)
- fresh chopped cilantro to taste
There are just four steps to this recipe, and it goes fairly quickly so you want to make sure you have everything at the beginning. Here is what you do:
To start this recipe you are going to heat your oven to 375 degrees, cube your sweet potatoes, wrap them in aluminum foil and pop them in the oven. Set your timer for fifteen minutes. Now start your rice. Next, take your veggies, cut them all up then set them to the side. By this time your rice should be finished, so grab your taco sauce and chopped green chilies and stir them in, mixing thoroughly.
Guess what? You just made Mexican rice! How incredibly simple was that? I love Old El Paso taco sauce on pretty much everything from tacos to nachos and more, but it really adds some great flavors to rice as well! I always keep a bottle in the house because you can seriously add it to almost anything!
With your rice all mixed, set it aside and then take out your sweet potatoes. pour them in a skillet and saute’ on medium-high for a final five minutes until they are browned on the edges. Now you can assemble your rice bowls any way you would like! My husband lines to mix everything up on top, but I like to have each ingredient in its own area and then top it all with cilantro and jalapeños.
Doesn’t that just look delicious? You can customize this bowl to fit your personal taste, and you can also top it with some of the leftover taco sauce or even queso cheese!
