Getting started with this Mexican rice bowl takes about 45 minutes total, with 15 minutes for prep and 30 minutes for cooking. Begin by cooking the Mexican rice according to the package instructions and keep it warm for serving. Next, prepare the pico de Gallo, roast the corn, and cube the avocado to have everything ready.

Slice or chop the meat and season it with ½ teaspoon of fajita seasoning or salt and pepper. Heat 1 tablespoon of olive oil in a cast-iron skillet until it’s very hot, then sear the meat for a few minutes until it’s cooked through, or sauté the sliced vegetables until they char for a vegetarian option. Heat the 1 cup of canned black beans on the stove or in the microwave for about one minute to warm them up.

Finally, divide the rice into two bowls, add half of the meat or grilled vegetables to each, and top with the remaining ingredients like roasted corn, cubed avocado, pico de Gallo, sour cream, crumbled queso fresco, and sliced jalapeno if you want some heat. For more ideas, check out our banana bread recipe to pair with this meal for a sweet finish. Remember, variations include substituting the protein with shrimp, pork, or mixing meats, and customizing toppings as desired.