Southwestern Brown Rice Bowl

In my opinion, life without guacamole isn’t worth living. It’s quite possibly the worlds best topping and today it’s front and center on this Southwestern Brown Rice Bowl.

Southwestern Brown Rice Bowl from (@whatsgabycookin)


But it’s actually not ALL about the guacamole. The secret ingredient in this bowl is the most insanely delicious green rice you’ll ever make in your entire life. And I’m not lying. This green rice has been making quite a few appearances in our kitchen recently and my new rice cooker has been helping along the way (see detailed recipe for Cilantro Rice). Once the rice is perfectly cooked, it gets tossed with my cilantro vinaigrette. The vinaigrette turns the mixture bright green and that alone is enough. But then you top it with everything your heart desires. For me that’s a combination of black beans, guacamole, pico de gallo, shredded romaine lettuce, chopped bell peppers and a sprinkling of cheese. (because have you met me? I live for cheese)

It’s one of those perfect meals that you can make and then take for lunches throughout the week or eat over and over and over again for dinner! I never tire of this one. As it stands it's vegetarian, but you could easily add some cooked salmon or shredded rotisserie chicken if that's more your speed.

Southwestern Brown Rice Bowl

Author: Gaby Dalkin
5 from 4 votes
In my opinion, life without guacamole isn’t worth living. It’s quite possibly the worlds best topping and today it’s front and center on this Southwestern Brown Rice Bowl.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course, Dinner, Lunch
Cuisine Southwestern
Servings 6 people


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:

  • Black Beans
  • 1 recipe Guacamole
  • Pico de Gallo recipe below
  • Shredded Romaine Lettuce
  • Chopped yellow or orange bell peppers
  • Freshly Shredded Colby Jack Cheese
  • Additional cilantro for garnish

For the Pico de Gallo

  • 1 ½ pounds ripe tomatoes cut into ¼- to ½-inch dice
  • Kosher salt
  • ½ large white onion finely diced (about ¾ cup)
  • 1 to 2 jalapeño chilies finely diced (seeds and membranes removed for a milder salsa)
  • ½ cup finely chopped fresh cilantro leaves
  • 1 tablespoon lime juice from 1 lime


  • Cook the brown rice in a rice cooker according to the package directions
  • Combine all the ingredients for the cilantro vinaigrette in a high powered blender and blend for 60 seconds until very smooth. Taste and adjust salt and pepper as needed. Fold the vinaigrette into the cooked brown rice.
  • Divide the rice amongst 4 bowls and top with black beans, guacamole, pico de gallo, shredded lettuce, bell peppers and cheese. Add extra cilantro to garnish if desired.


Not a fan of brown rice? Use white rice or riced cauliflower.

Nutrition Information

Calories: 487kcal | Carbohydrates: 59g | Protein: 7g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Sodium: 406mg | Potassium: 719mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1532IU | Vitamin C: 26mg | Calcium: 48mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What's Gaby Cooking


  1. You mentioned in your recipe for Cilantro rice that a key to perfect rice was a quick toast. Could I do the quick toast of brown rice and then finish cooking in a rice cooker? Will it affect the cooking time?

    1. the rice cooker tends to make rice a bit more gummy - so if you can do it stovetop, that's what I would recommend

  2. You MUST feature more of this green rice,Gaby! It's bloody amazing and more people need to experience it. I only subbed lime juice for red wine vinegar but So so good. I just had it with home made Thai chicken patties with extra green vinigarette drizzled on top and it paired perfectly!

  3. 5 stars
    Winner winner chicken (or tofu) dinner.

    Another great recipe. I added tofu marinated in a taco seasoning sauce and added it.

    So glad I found you, although now my family expects me to cook every night. LOL

  4. 5 stars
    I've only made the green rice and it's probably the most flavorful rice I've ever had! Amazing!!! Definitely craving it right now!

  5. Is it two cups of uncooked brown rice or two cups of cooked brown rice? That green rice looks so amazing and I don't want to get the ratios off when we make it tomorrow night!

    1. uncooked brown rice - so once you cook it it's much more than 2 cups and it's great as leftovers if there is extra!

  6. Hi Gabi, I've been thinking about getting a rice cooker. Which one do you have? We've been eating lots more grains and I'm tired of cleaning up the pots and pans from cooking on the stove. 😉

  7. Guacamole is one of my favourite things in the world too.. so this brown rice bowl definitely is a recipe I will be making. Thanks for the recipe!

  8. Going to try these tonight, but in reviewing the recipe and making my shopping list, I'm surprised there's no mention of LIME, except in the pico... but maybe that's enough? I have deep-seated issues with tomatoes, so I usually skip pico or salsa, so I'll probably just squeeze a little lime juice on my rice. Either way, can't wait to give it a whirl!

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