Mexican rice bowl

Abi Reid baking away,  reducing food waste across South Yorkshire
Abi Reid
21 Jan 2021

This tasty rice bowl is a healthy option that is colourful and bursting with flavour.  It is easy to make, a lovely lunchbox option and a great way to use up any wobbly veg, salad items, meat or fish you have to use up.

The basic rice bowl is vegan but you can add any protein you like if you want to 'beef' it up a little, our favourite is a bit of cajun salmon.


A bowl of brown rice topped with colourful veg and coconut

Feeds 2 / 3



150g brown rice

300ml water

1 red, yellow or orange pepper - diced

2 tomatoes - diced

1 avocado - diced

1 small carrot - grated

1 lime - zested and juiced

1tsp olive oil

20g desiccated coconut



1. Cook your rice fresh, as extra to a meal or use up some leftover

2. In a bowl mix the diced pepper, tomato, avocado and grated carrot with the lime zest, olive oil, half the lime juice and a pinch of salt - give it a little taste and add more lime juice if you think it needs it

If you like it hot try stirring in some finely sliced red chilli


If you are going to eat it hot...

3. Stir the coconut into the rice followed by the veg mix then enjoy


If you are making it for your lunchbox...

3. Spread the rice out in a thin layer on a baking tray and allow to cool quickly

4. Stir the veg mix into the cooled rice and put in your lunchbox

5. Sprinkle the coconut on the top when you are ready to enjoy it


If you'd like to make it a bit more filling you can up the protein by topping this tasty treat with some cajun salmon, refried beans, cooked black beans, some chicken or any other leftovers you think will work.


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