If there is one thing you know about me, its that I love a burrito bowl!! Specifically one loaded with all the best flavors and textures and an incredibly amount of guacamole. And trust me when I say, this Green Rice Burrito Bowl is next-level! The secret? A game-changing green rice that will have you licking the bowl clean.
Table of Contents
Why I Love This Recipe
Sure, guacamole gets all the attention (and for good reason). But let’s talk about the real MVP here—this insanely delicious, vibrant green rice! It starts with perfectly fluffy brown rice that gets tossed in a bright and herby cilantro vinaigrette. The result? A bowl of rice so flavorful, you’ll want to eat it straight out of the pot.
But why stop there? Pile it high with creamy black beans, fresh pico, crisp romaine, and (of course) a generous handful of shredded Colby Jack. Because if you know me, you know I never say no to cheese. Bonus: this Green Rice Burrito Bowl is meal-prep friendly and totally customizable. Keep it vegetarian or add some grilled chicken, shrimp, or even salmon. Either way, you’re going to want this Green Rice Burrito Bowl in your weekly rotation.
Ingredients & Substitutions
- Brown rice
- Shallot
- Fresh cilantro
- Garlic
- Red pepper flakes
- Olive oil
- Red wine vinegar
- Kosher salt
- Black beans
- Guacamole
- Romaine lettuce
- Colby Jack cheese
- Ripe tomatoes
- White onion
- Jalapeños
- Lime
How to Make
- Cook the Rice: In a rice cooker or on the stovetop, cook the brown rice according to package directions. Fluff with a fork once done.
- Make the Cilantro Vinaigrette: In a high-powered blender, combine the shallot, cilantro, garlic, red pepper flakes, olive oil, red wine vinegar, and salt. Blend for 60 seconds until very smooth. Taste and adjust seasoning as needed.
- Mix the Green Rice: Fold the cilantro vinaigrette into the cooked brown rice, stirring until evenly coated.
- Prepare the Pico de Gallo: In a bowl, mix the diced tomatoes, onion, jalapeños, cilantro, lime juice, and a pinch of salt. Stir to combine and let it sit for 5 minutes to let the flavors meld.
- Assemble the Green Rice Burrito Bowls: Divide the green rice among 4 bowls. Top with black beans, guacamole, pico de gallo, shredded lettuce, and cheese. Garnish with extra cilantro if desired.
- Serve & Enjoy! Eat immediately or store leftovers for easy meal prep throughout the week.
Tips & Tricks
- The Rice Cooker Hack – If you don’t have a rice cooker, now’s the time. It takes all the guesswork out of cooking perfect brown rice. But if you’re using the stovetop, just follow the package instructions and fluff it with a fork at the end!
- Cilantro Vinaigrette is Life – Blend it until it’s ultra-smooth, then taste and adjust as needed. If you love extra tang, add another splash of red wine vinegar!
- Make It Your Own – Swap brown rice for quinoa, farro, or even cauliflower rice if that’s more your jam.
- Protein – Want to add some extra protein to this Green Rice Burrito Bowl? Rotisserie chicken, grilled shrimp or steak, or even a fried egg on top would be chef’s kiss.
- Meal Prep Friendly – Cook everything ahead of time and store in separate containers. When it’s time to eat, just assemble and devour.
FAQ's
Can I use white rice instead of brown rice?
Absolutely! White rice cooks up faster and will still soak up all that cilantro vinaigrette goodness.
How long does the green rice last?
It’ll keep in the fridge for up to 4 days. Just reheat it in the microwave or enjoy it at room temp.
What can I serve with this Green Rice Burrito Bowl?
Tortilla chips, warm flour tortillas, or even stuffed inside a burrito!
Similar Recipes
Green Rice Burrito Bowl
Ingredients
For the Rice:
- 2 cups brown rice
- 1 shallot roughly chopped
- 2 cups tightly packed fresh cilantro leaves tough stems removed
- 1 clove garlic
- ½ teaspoons red pepper flakes
- ½ cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
For the Toppings:
- 1 cup Black Beans cooked and drained or canned and drained
- 1 cup Guacamole
- 1 cup Romaine Lettuce shredded
- 1 cup Colby Jack Cheese shredded
For the Pico de Gallo
- 1.5 pounds ripe tomatoes small dice
- ⅓ cup large white onion small dice
- 1 jalapeño finely diced
- ⅓ cup cilanto finely chopped
- 1 tablespoon lime juice
- Kosher salt to taste
Instructions
- In a rice cooker or on the stovetop, cook the brown rice according to package directions. Fluff with a fork once done.
- In a high-powered blender, combine the shallot, cilantro, garlic, red pepper flakes, olive oil, red wine vinegar, and salt. Blend for 60 seconds until very smooth. Taste and adjust seasoning as needed.
- Fold the cilantro vinaigrette into the cooked brown rice, stirring until evenly coated.
- In a bowl, mix the diced tomatoes, onion, jalapeños, cilantro, lime juice, and a pinch of salt. Stir to combine and let it sit for 5 minutes to let the flavors meld.
- Divide the green rice among 4 bowls. Top with black beans, guacamole, pico de gallo, shredded lettuce, and cheese. Garnish with extra cilantro if desired.
- Eat immediately or store leftovers for easy meal prep throughout the week.
Notes
Nutrition Information
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What's Gaby Cooking
This Green rice is the only way to make burrito bowls. 10/10
The green rice is the only way to make burrito bowls. Period. 10/10.