Mexican Haystack Rice Bowls


cilantro lime rice
2 tablespoons butter
1 1/4 cups basmati rice
2 1/4 cups chicken broth
juice and zest of 1 large lime
1/4 cup chopped cilantro
1/2 teaspoon salt
1/2 teaspoon cumin

1 1/2 lbs lean ground beef
1 teaspoon salt
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon brown sugar
1/4 teaspoon pepper
1 can (8 oz) tomato sauce
1 can (4.25 oz) diced green chilies
1 can (15 oz) chili beans, do not drain

corn chips
shredded lettuce
shredded cheese
chopped tomatoes
pico de gallo
sour cream

  1. For the cilantro lime rice: add the butter and dry basmati rice to a saucepan. Heat over medium-high heat until butter has melted and the rice is slightly toasted. Stir often so the rice does not burn. Add in the remaining ingredients. Bring to a boil. Cover and reduce heat to medium-low. Cook for 15-20 minutes or until rice is done. Fluff with a fork.
  2. For the meat: Cook and crumble the ground beef in a skillet pan over medium-high heat until no longer pink. Drain any grease. Add the seasonings, tomato sauce, green chilies, and chili beans. Stir to combine. Turn heat to medium-low and let simmer while the rice cooks.
  3. Layer rice in a bowl, top with the meat mixture, and then top with your choice of toppings.

  • My family does not like whole green chilies so I blend the green chilies and tomato sauce in the blender before adding it to the meat mixture.
  • Chili beans are pinto beans in a mild chili sauce. You'll find them by the beans in the grocery store and they will say 'chili beans' on the can.

Original Recipes visit: Mexican Haystack Rice Bowls @

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