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Fire Roasted Garlic Chili Bowl with Cilantro Lime Rice

Yields about 3 ½ cups of cooked cilantro lime rice.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main
Cuisine: Vegetarian
Servings: 4
Author: Hip Foodie Mom

Ingredients

For the cilantro lime rice:

  • 2 cups water
  • 2 tablespoons unsalted butter
  • 1 teaspoon kosher salt + more when mixing
  • 1 cup extra long grain rice
  • juice from ½ lime
  • ½ cup fresh cilantro diced + more if desired

For the chili bowl:

  • ½ tablespoon extra virgin olive oil
  • 1 small onion diced
  • 16 oz. 1 lb. can of black beans
  • 1 packet McCormick’s Fire Roasted Garlic Chili Skillet Sauce
  • ½ red bell pepper diced
  • ½ orange bell pepper diced
  • ½ head or bunch of green leaf or romaine lettuce shredded
  • 1 small tomato diced
  • 1 cup fresh corn
  • 1 ripe avocado sliced
  • fresh cilantro for garnish
  • jalapenos optional

Instructions

For the cilantro lime rice:

  • Using a medium sized saucepan, add in the water, butter and 1 teaspoon of salt and bring to a boil. Add in the rice and turn the heat to a low simmer, cover and let cook for about 10 to 15 minutes, stirring constantly so the rice does not burn or stick to the bottom.
  • When finished, remove from the heat and fluff with a fork. Add in the freshly squeezed lime juice, fresh cilantro and season with salt to taste. Mix one more time and set aside.

For the vegetarian chili:

  • Using a medium sized skillet over medium high heat, heat the olive oil and add in the onions and black beans. Saute for a few minutes, or until the beans are warmed through and the onions begin to soften. Add in the Fire Roasted Garlic Chili Skillet Sauce and some red and orange bell peppers and mix until combined. Bring to a light simmer and let cook for just a few minutes, or until heated through.

To serve:

  • Serve the Fire Roasted Garlic Vegetarian Chili over the cilantro lime rice and garnish with the lettuce, tomatoes, raw diced bell peppers, corn, cilantro, avocado and jalapenos if desired. Mix and enjoy!