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.
- Mexican Fiesta Rice Bowl with Mango Salsa
- 1 cup long-grain brown rice
- 1 cup bottled salsa
- 1 pound 99% fat-free ground turkey
- 1/2 cup chopped onion
- 1/2 cup diced red bell pepper
- 2 cloves garlic, minced
- 1 (14.5-ounce) can Mexican stewed tomatoes
- 1 (15-ounce) can black beans, mashed slightly
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp oregano
- 1/2 tsp paprika
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 1 avocado, sliced or diced
- 1/2 cup sliced cherry tomatoes
- 1/2 cup shredded Mexican blend cheeses (Monterey Jack, cheddar, Colby)
- 1/2 cup sliced red bell pepper
- 2 Tbsp sliced red onion
- 2 Tbsp fresh cilantro
- 1/2 medium jalapeno
- 1 Tbsp fresh lime juice
- 1/4 tsp salt
- 1 cup chopped peeled mango (approx. 1 mango)
- Litehouse OPADippity Chipotle Ranch Greek Yogurt Dip
- Fresh cilantro leaves
- For the rice: Bring 1 1/4 cups water, salsa and rice to a boil in a medium stockpot. Reduce heat to low, cover and cook for about 45 to 50 minutes or until liquid is absorbed. Remove from heat and let sit for 5 minutes. Uncover and fluff with a fork. Set aside.
- For the turkey filling: Brown ground turkey in a large skillet placed over medium-high heat. Add onion, bell pepper and garlic; cook and stir 3 to 4 minutes or until onions are soft and translucent. Add tomatoes, black beans, chili powder, cumin, paprika, salt and black pepper; cook and stir 3 to 4 minutes or until liquid is reduced slightly.
- For the Mango Salsa: Combine all salsa ingredients except mango in container of food processor fitted with a metal blade; cover and pulse until chopped. Add mango and stir to combine.
- To Assemble Rice Bowls: Divide rice between 4-6 serving bowls. Top with turkey/bean mixture. Arrange avocado, tomatoes and cheese over the turkey. Top with Mango Salsa, Greek Yogurt Dip and more cilantro leaves, if desired.
You might also enjoy:
Grilled Shrimp Tacos with Cilantro Lime Coconut Cream Sauce
