Spanish Rice Bowls

Assalamu Alaykum! (Peace be on You!)

Hope everyone is doing well on this fine Monday evening (bleh). I know it’s been some time since my last post- but is getting married and completing my undergraduate a good excuse to be gone for so long?

I’m in a new and exciting stage of my life- the newlywed phase…and I’m loving it! It comes with a lot of responsibility but one of those responsibilities is figuring out what to put out for dinner each night. Since I’m not used to that, it’s taking a lot of experimenting, planning, and splurging on too much good food 😉

Tonight, I tried a new way to spice up Spanish/Mexican rice. In some soft onion and garlic, I sautéed veggies, chicken, and some beans, and added the rice to that mixture.

The results were so delicious! You can easily eat the rice as a “spanish rice bowl”by itself, on top of shredded lettuce, or inside a tortilla.

Give this quick and easy recipe a try!

Spanish Rice Bowls

Yield: 2 servings

Spanish Rice Bowls


  • 2-3 T oil 
  • 1 small onion, diced small
  • 2 cloves garlic, minced (finely chopped)
  • 1 bell pepper, any color, chopped/diced
  • 1 Italian squash/zucchini, chopped/diced
  • 1/2 cup kidney beans, cooked
  • 1 cup cooked shredded chicken (seasoned to your liking)
  • 1 cup cooked Spanish or Mexican rice
  • Salt and pepper to taste
  • 1/2 tsp ground cumin
  • 1/4 tsp paprika
  • 1/4 tsp cayenne pepper
  • 1/4 tsp chili powder
  • Handful of cilantro, finely chopped for garnish


  1. Cook onion and garlic in oil until fragrant and softened.
  2. Add the bell pepper, cooking for another minute.
  3. Add the zucchini, cooking for 2 more minutes. 
  4. Add the beans, chicken, rice, and spices; stir fry until heated all the way through. 
  5. Serve with fresh guacamole, salsa, chips, lettuce, tortillas, or whatever you wish!
For a more thorough guide on Spanish rice and the recipe I adapted from, click here.
Happy cooking!
This entry was posted in entree.

Leave a Reply