Grilled Veggie Burrito Bowls with Hatch Green Chile Rice

    Serves 6
    3 mins prep
    30 mins cook
    33 mins total

    These grilled veggie burrito bowls with Hatch green chile rice are great for anyone whose diet is vegetarian, plant-based, or vegan. These colorful bowls are easy to whip together, filling, and packed with all of the Mexican flavors I love.

    2 servings

    Hatch Green Chile Rice:

    Toppings:

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    Product image discount

    Claim $4 coupon

    Congratulations!
    Save $4 cashback on Banza Gemelli, Made from Chickpeas. Scan QR-code and claim coupon

    Jupiter recipe QRCode discount

    Hatch Green Chile Rice:

    1. Heat oil in a heavy saucepan over medium heat and add rice. Stir until rice is slightly browned.

    2. Add green chile, water, and salt.

    3. Bring the rice to a boil over high heat. Reduce heat to medium-low, cover with a tight-fitting lid, and simmer until the rice is tender, 20 to 25 minutes.

    4. Remove from heat and sprinkle with salt if needed. Fluff rice with a fork. Cover and let sit for 5 minutes before serving.

    Burrito Bowls:

    1. Arrange equal parts of the rice and the sliced and grilled veggies in bowls. Top with corn, pinto beans, guacamole, and pico de gallo. Season with salt and pepper as needed and serve immediately.

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