Santa Fe Rice Bowl: A Meal in a Jar
This Santa Fe Rice Bowl makes a satisfying lunch you can prepare ahead and pack in a mason jar. This Santa Fe Rice Bowl pairs brown rice and black beans with creamy avocado, while cherry tomatoes and orange pepper add freshness. A spoonful of sour cream and hot pepper sauce becomes the dressing when you turn the jar out into a bowl.
The recipe comes from our 150 Best Meals in a Jar by Tanya Linton, a cookbook that brings the convenience of jar meals to everyday cooking. Alongside rice bowls, the book includes ideas for breakfasts and desserts. This recipe is a useful starting point if you want to prepare lunch ahead without spending your morning assembling it.
Ingredients
You’ll need one 1-quart (1 L) mason jar. Set aside enough time for the rice to cool completely before you begin layering.
1¼ cups (300 mL) water
½ cup (125 mL) long-grain brown rice
¼ tsp (1 mL) salt
½ cup (125 mL) chopped avocado
1 tsp (5 mL) freshly squeezed lemon juice
1 tbsp (15 mL) sour cream
1 tsp (5 mL) hot pepper sauce
½ cup (125 mL) rinsed drained canned black beans
½ cup (125 mL) sliced cherry tomatoes
¼ cup (60 mL) chopped orange bell pepper
¼ cup (60 mL) shredded Cheddar cheese
1 tbsp (15 mL) chopped fresh cilantro
As seen in
Cook the Rice and Layer the Jar
- In a medium saucepan, bring water to a boil over high heat. Stir in rice and salt, reduce heat to low, cover and simmer for 30 to 50 minutes or until rice is tender and water is absorbed. Remove from heat and fluff with a fork. Let cool completely.
- Place avocado in a bowl and drizzle with lemon juice, tossing to coat.
- Spoon sour cream into the jar and drizzle with hot pepper sauce, wiping down any splashes on the side of the jar. Layer rice, beans, tomatoes, avocado, orange pepper, cheese and cilantro. Seal the jar and refrigerate for up to 3 days.
- Remove the jar from the refrigerator 30 minutes before serving, to bring it to room temperature. Turn the jar upside down in a bowl, scooping out the sour cream and dolloping it over the rice.
Try the Chicken Variation of this Salad
For the Chicken Santa Fe Rice Bowl variation, add 1 cup (250 mL) cold chopped cooked chicken on top of the orange pepper.
Keep a serving bowl handy when you pack this lunch. Turning out the jar lets you mix the toppings into the rice and distribute the sour cream rather than eating through each layer separately.
Once you’ve tried this bowl, explore our collection of cookbooks and wellness books for your next great recipe or healthy living project!
