Pico de Gallo Rice Bowls
Pico de Gallo Bowls! Featuring fresh tomato rice, fajita vegetables, black beans and guacamole.
After making a batch of my pico de Gallo last week, I wanted to turn it into a healthy meal– so rice bowls it is!
Inspired by a classic burrito bowl with roasted corn, fajita vegetables, black beans, and seasoned rice, this pico de Gallo bowl is a perfect weeknight meal. With plenty of plant-based protein and fiber, it’s satisfying, delicious, and good-for-you. Here’s how to make it.
Pico de Gallo Rice
Even though I’m not on tiktok, I saw that pico de Gallo rice was trending a few months ago and was instantly intrigued. My kids love rice, and we eat a lot of my cilantro lime rice, so I assumed they would be down with a pico de Gallo version.
Pico de Gallo rice is exactly how it sounds– cooked rice mixed with fresh pico de Gallo. If you like Spanish rice, then you’ll love this version. It’s got a similar flavor but a different texture with the warm rice and cool salsa.
I choose to mix the salsa into the cooked rice, but you could also add the salsa to the uncooked rice and let it warm as it cooks. That would give you more of a traditional tomato rice. I tested both of these options, and they are both great– it really depends on what you are looking for.
Rice Bowl Ingredients
As with most bowl recipes, this one is pretty customizable to what you have on hand. I like to keep things fairly easy for weeknight dinners, so I rely on canned beans, sauteed fresh bell peppers with frozen corn, and pre-made guacamole.
- Cooked rice
- Pico de Gallo
- Canned black beans
- Bell pepper strips (fresh or frozen)
- Frozen corn
- Guacamole
How to Make this Pico Rice Bowl
Make the pico de Gallo rice
You’ll first need to make the rice. As described above, mix the premade salsa into the warm rice or add the pico to the uncooked rice and let it cook together. Both ways work! Season to taste, adding more salt/lime/cilantro as needed for preference.
Saute the peppers and corn
Slice bell peppers into strips. You can also purchase frozen bell peppers for ease. Saute in a skillet with olive oil and frozen corn kernels until soft, slightly caramelized, and warmed through.
Warm the black beans
Open the canned black beans and warm them. If you are making guacamole, prepare that.
Assemble
Now it’s time to assemble! Layer the rice, cooked peppers, corn, beans, and guacamole in a bowl. Top with more pico de Gallo if desired, and enjoy!
Why we love this recipe
To me, bowl recipes are made for family meals. I love that I can put out all of the ingredients, and my kids can pick and choose which toppings and items they want to include.
Beans and rice are a staple in my house, which is what they typically go for. Sometimes guacamole on top. For my husband and I– we load up with all of the options and sometimes include a little hot sauce and shredded cheese, depending on the mood.
However you like your burrito bowls, you will like this pico de Gallo bowl recipe.
More Bowl Recipes:
- Vegan Gado Gado Bowl
- Tofu and Black Bean Bowl
- Vegetable Fajita Bowl
- Tempeh Taco Bowl
- Harissa Tofu Tahini Bowls
More Salsa Recipes:
- Salsa Verde
- Fresh Mango Salsa
- Salsa Roja
- Creamy Jalapeno Salsa
- Peach Habanero Salsa
- Homemade Salsa for Canning
Pico de Gallo Rice Bowls
Ingredients
- 2 cups cooked rice*
- 1/2 cup pico de gallo
- 1 cup black beans, rinsed and drained
- 2 bell peppers, any color, seeded and sliced
- 2 teaspoons olive oil
- 1/2 cup frozen corn kernels, fire-roasted preferred for more flavor
- 1/3 cup prepared guacamole**
Instructions
- Mix the pico de gallo into the rice, then season to taste– adding more salt/cilantro/lime juice as needed.Â
- Heat the olive oil in a medium skillet over medium heat. Add the sliced peppers and corn and cook until peppers are softened, about 5 minutes, stirring often. Season to taste with salt/pepper.
- Warm the black beans.Â
- Assemble! Divide the rice, cooked peppers and corn, black beans and guacamole into bowls. Top with more as desired and enjoy.Â