Mexican Fiesta Rice Bowl with Mango Salsa
Ole! It’s another fun Cinco de Mayo celebration with all it’s vibrant food and fun! Next to Thanksgiving, it might be my favorite food day of the year. I love to celebrate with a tasty Southwestern dish that lights up the plate and my palate. This year I’m keeping it fresh and easy with a delicious rice bowl that’s covered in some of my favorite toppings.
Don’t you love whole grain bowls? They’re versatile, so nutritionally well balanced and full of possibilities. I’m using brown rice cooked in half water, half bottled salsa to create another layer of southwestern flavor.
Grain bowls are a perfect example of nutritional balance. Starting from the bottom with the grain carbohydrates; they provide filling fiber and other valuable nutrients like thiamin, folic acid and magnesium. Then bowls are usually topped with some kind of protein like chicken, beef, fish, tofu or beans which pack high amounts of niacin, vitamin B12 and iron (in beef). Next layer is the vegetables and this is where you can go crazy with variety, color, shape and texture. Roasted, steamed, raw/fresh . . . the configurations are endless. I’ll always finish it off with some kind of healthy oil/fat to provide enough satiation like an olive oil or Greek yogurt dressing, avocado or nuts.
You’re going to love this mango salsa. It’s so easy to make and really adds a sweet punch along with the obvious color pop!
Enjoy this fun fiesta recipe and not just on Cinco de Mayo. My guess is that this rice bowl becomes a family favorite for years to come.
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