Mexican Vegetable Rice Bowl 5 - Urban Papyrus


This recipe is inspired by Mexican cooking, and it’s basically a bunch of really great ingredients packed into a super filling bowl.
Course Main Course
Cuisine Indian, Mexican
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 2 People


For the Rice

  • 1 cup Brown rice uncooked
  • 1 cup Black beans cooked
  • 1 tbsp Chipotle sauce
  • Salt to taste

For the Mushrooms

  • 1 tbsp Olive oil
  • 1/2 small Onion sliced
  • 1/2 tsp Cumin
  • 1/2 tsp Paprika
  • 1 cup Button Mushrooms sliced

For the Veg Toppings

  • 2 small Radishes sliced
  • 4 Cherry / Grape Tomatoes sliced
  • 1/2 Jalapeño de-seeded and sliced
  • 1/2 cup Corn
  • 1/2 cup Guacamole
  • Fresh Cilantro for topping



  1. In a small pot, bring 2 1/2 cups water to a boil, add the rice, apply the lid, and cook over low-medium heat for 40-45 minutes, or until rice is tender.
  2. If the rice is not fully cooked, add a few tablespoons of water, as needed.
  3. While that's happening, add 1/2 of the beans, chipotle sauce, and 1 tablespoon of water to a blender. Blend and combine with the other 1/2 cup of beans. Set aside
  4. Now let's do our mushrooms. Heat the olive oil, and add the onions and spices. Sauté over medium heat for 2-3 minutes, and then add the mushrooms. Cook with the lid on for 3-5 minutes, or until golden brown. Set aside.
  5. Once the rice is done, add the black bean mixture into the rice and mix well with a spoon. Add salt to taste.
  6. Now it's time to assemble our bowl. Start by adding the black bean rice to your bowls, then add the mushroom sauté, then the vegetables, guacamole, and fresh cilantro for the finishing touch. Enjoy!