A Simple Summer Recipe: Cilantro-Lime Rice Bowls [Wellness]

I made this meal for friends two days in a row, and both times it was a hit! It’s perfect for a casual lunch or late-night meal with friends or family. Each bowl can be customized easily, and it’s fun to have everyone in the kitchen for the process. I made the cilantro-lime rice ahead of time for burritos with, but the recipe works perfectly for both dishes. My recipe is vegetarian, but there is plenty of protein in the beans, cheese, and egg. Here’s how I made it happen:

All of my ingredients laid out and ready to devour!

I put about a cup of cilantro lime rice in each bowl.

Grilled onions, green bell pepper, jalapeno, and green chile.

My homemade jalapeno ranch sauce and Mexican cheese.

Building the bowls while the egg cooks.

It really bothers me that I took this picture vertically instead of horizontally.

A smaller bowl, with no onion or jalapeno ranch sauce.

Cilantro-Lime Rice Bowls

Cilantro-Lime Rice: 2 cups long grain white rice 2-4 cups water, depending on your method 1 cup cilantro, chopped finely 4-5 Tbsp lime juice 2 Tbsp unsalted cream butter 2-3 tsp lime zest Salt and pepper to taste

Cook the rice with the butter.  I use a rice cooker so less water was needed, but the traditional method will require more water. Finely chop the cilantro.

  • Use a grater to zest a lime.
  • Juice 3-4 limes until you have the right amount.  I tried using pre-squeezed lime juice, but it just isn’t the same.
  • Combine all of the ingredients in a large bowl, adding salt and pepper to taste if desired.

Jalapeno Ranch Sauce:

  • 1 cup light mayo or miracle whip
  • 1/2 cup sour cream
  • 1 tsp Worcestershire sauce
  • 1/2 tsp dried parsley
  • 1/2 tsp white vinegar
  • 1 clove garlic, or 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 paprika
  • 1/8 tsp cayenne pepper
  • 1 large jalapeno, seeded if desired
  • Cilantro, about 1 handful
Combine everything in a blender and blend until smooth.  Alternatively, you can just finely chop the jalapeno and cilantro and mix everything together for a chunky version.  You can also use fresh herbs, and add chives and dill for a more traditional ranch flavor.

Grilled Veggies:

  • 1 small onion
  • 1 jalapeno, seeded if desired
  • 1 green bell pepper, seeded
  • 1 small can green chile, drained
  • Salt and pepper to taste
Slice the ingredients as you would for fajitas.  Grill everything in a small amount of canola oil until well cooked and soft.

The Final Steps:

  • Prepared Cilantro Lime Rice
  • Prepared Jalapeno Ranch Sauce
  • Prepared Grilled Veggies
  • 1 Egg per bowl/serving
  • 1 can whole black beans, drained
  • 1 can whole kernel corn
  • 1-2 whole avocados
  • Mixed Mexican cheese or Jack cheese
  • Hot sauce, if desired
  • Canola oil
  1. If you prepared everything in advance, this is actually a really quick process.  All that’s left to do is fry the egg.  I use canola oil in a non-stick pan over medium low heat.  You do not want your oil too hot (I found out the hard way when I first tried frying an egg.  The egg basically exploded.)  Gently crack the eggs into the warm oil and let them cook slowly.  Spoon hot oil over the top so that everything cooks evenly.  I don’t like my fried eggs completely runny, but the yellow should still ooze out over the rice bowl.
  2. While that cooks, or afterwards if you prefer, build the rice bowl.  Layer the rice, beans, corn, veggies, and cheese, which should be melted.  Next, use a spatula to place one fried egg on each bowl.
  3. Finally, garnish with sliced avocado, jalapeno ranch, hot sauce, and lime if desired.  Serve hot, and immediately cut up the fried egg and mix well.  Enjoy!

Libbi Duncan is our newest contributor on all things health and wellness. Her main blog, The Cornucopia Woman can be found here, where she lists her own personal recipes as well as progress on her very first novel! Give her a follow and read her updates here!

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