Veggie and Bean Rice Bowls with Lime Cilantro Vinaigrette

| March 15, 2013 | 6 Comments

Veggie and Bean Rice Bowls-1

Dear March, enough with the cold weather. I am so over it. Bring on the warmer temperatures, skin-kissing sun rays and afternoons in the backyard. Seriously, it’s time to let go of the near-freezing temperatures and tuck the bulky coats away once and for all. Please?

Whether or not March complies with my request (and looking at the weather forecast, it’s definitely learning toward not), we’re at that part in the season when the bulky comfort foods of winter give way to lighter (but still warm and cozy) foods of spring. This is when the sun gets a little brighter (or it seems to), reminding us that we’ll soon be digging our toes into warm sand and frolicking in the salty surf.

I can’t wait for those days to come.

lime cilantro vinaigrette

In our house, that means stepping away from the homemade macaroni and cheese, and focusing in on veggie-packed dishes like this one. This glorious bowl of flavors and textures.

Veggie and Bean Rice Bowls with Lime Cilantro Vinaigrette is a tangy, sweet, crisp, creamy delight. The Lime Cilantro Vinaigrette is a tart dressing infused with cilantro — with this,  you don’t need cheese or anything else to make it truly sing. And sing it does — like a bowl of fabulous, Southwest-inspired goodness.

Now, what are you waiting for? Go make this!

Veggie and Bean Rice Bowls-3

Veggie and Bean Rice Bowls with Lime Cilantro Vinaigrette
 
Prep time
Cook time
Total time
 
These easy to make rice bowls are a party of flavors and textures – tangy, sweet, crisp, creamy, cool and warm.
Serves: serves 4
Ingredients
  • ½ cup medium-grain rice, prepared
  • 1 can Old El Paso Refried Beans, heated up
  • 1 red bell pepper, diced
  • 1 avocado, pitted, peeled and sliced
  • 1 cup torn lettuce
Vinaigrette:
  • ¼ cup fresh lime juice, plus the zest of 1 lime
  • ¼ cup finely chopped cilantro
  • ½ cup extra virgin olive oil
  • Salt and pepper, to taste
Instructions
  1. Divide the rice evenly among four bowls. Add ¼ of the refried beans, red peppers, avocado and lettuce to each.
  2. Whisk together the lime juice, lime zest, cilantro and olive oil. Season with salt and pepper.
  3. Spoon the vinaigrette over each rice bowl.
  4. Enjoy!
Notes
- No time to make rice? Pick up some frozen rice and it will be ready to use in minutes – I love the medium grain rice for this, but any rice (brown or white) will do.

- For a less tangy vinaigrette, add 1 teaspoon honey before whisking together.

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Disclosure: I am being compensated by Old El Paso/General Mills for the creation of this recipe. All opinions are, as always, my own.

Tags:

Category: Beans, dinner, lunch, Quick and Easy Recipes, Recipes, Reviews, Contests and More, rice, vegetables, vegetarian

About the Author ()

Sarah Walker Caron is a writer, editor and recipe developer who loves to create delicious recipes the whole family can enjoy together. Her work has appeared in countless publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Maine with her two food-loving kids.

Comments (6)

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  1. How colorful and refreshing this dish looks. I, too, am looking forward to the coming of spring and for afternoons outdoors, and I can’t wait to try this recipe. Thanks for sharing it.

  2. Sarah, that looks so good! I’d love to try it with black beans as well. We love bean dishes … I’ll definitely be trying this recipe!

  3. Sarah says:

    I made this recipe today! I loved how simple and quick it was and that it just required a short list of ingredients. It turned out great! My boyfriend called it a “warm bowl of yumminess.” I’ll definitely make it again. Thanks for sharing!

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