Mexican Bowl

A great option for satisfying and healthy comfort food. The combination of all the components of the dish go so well together: Lemon and coriander rice with refried kidney beans, homemade salsa and guacamole. You could also add sour yogurt (You can find the recipe in the Mexican Soft Shell Corn Tacos post) and fresh cucumber and salad on the side if you like to add freshness and crunch to the bowl. It is a bit of an effort to make but after a long time I felt like I had delicious and different comfort food to the usual food I make. To know that it was all made from scratch is just is a cherry on the top.

If you do try this recipe, share it on Instagram and tag us. Follow us on @kpfoodheaven for latest updates on our recipes and posts!

Total cook time: 2 hours

Servings: 2-3


For Refried Kidney Beans:

  • 1 tbsp oil to cook
  • 120 gms boiled red kidney beans
  • 2 medium tomatoes (chopped)
  • 1 medium onion (sliced long)
  • 1 ½ peppers (sliced long)
  • 1 green chilli
  • 2-3 jalapeño slices (optional)
  • ½ tsp ground black pepper
  • 1/4 tsp dried oregano
  • 1 tsp curry powder
  • 1 tsp coriander seed powder
  • 1 tsp cumin powder
  • 1/4 tsp sugar
  • ½ tsp red chilli powder
  • 2-3 cloves garlic (chopped)
  • Salt to taste
  • Water as required

For Lemon and Coriander Rice:

  • 100 gms boiled rice (any variety)
  • 1 tbsp oil to cook
  • ½ onion (chopped)
  • 1 spring onion (chopped)
  • 2 tbsp corn kernels
  • 2 chopped jalapeño slices
  • 2 tbsp lemon juice
  • 2 tbsp fresh coriander
  • Salt to taste

For Salsa:

  • 3 medium grilled tomatoes (I grilled them on a grill but you can use the oven as well)
  • 2-3 jalapeño slices
  • 2-3 garlic cloves (I prefer to soften mine but you can use them raw as well)
  • 1/4 tsp ground black pepper
  • 1/4 tsp sugar
  • ½ red chilli powder
  • Salt to taste
  • 2 tbsp fresh coriander
  • 2 red chillies
  • 1/2 onion (chopped and lightly grilled – I grilled this for about 2-3 minutes until they softened as I do not like raw onion taste in my food but you can leave them raw or lightly sauté it in a pan)
  • 1 tbsp fresh lemon juice

For Guacamole:

  • 1 medium avocado
  • 1-2 jalapeño (chopped)
  • 1 garlic clove finely chopped
  • 1 tbsp fresh coriander
  • 1 tbsp fresh parsley (optional)
  • 1/3 onion (chopped)
  • 1 tbsp fresh lemon juice
  • ½ tomato (chopped)
  • ½ tsp red chilli flakes
  • ½ tsp garlic powder
  • ½ tsp ground black pepper
  • Salt to taste


For Refried Kidney Beans

  1. In a pan, heat the oil.
  2. Once hot, add the onion, garlic, green chilli, jalapeños and stir.
  3. Add the peppers and mix.
  4. Next add the ground black pepper, oregano, curry powder, coriander seed powder, cumin powder, sugar, red chilli powder and salt and stir.

5. On medium heat, add 4-5 tbsp of water and let it cook for about 10 minutes.

6. Add the tomatoes and stir.

7. Next, add the kidney beans and let it simmer for a further 10 minutes. Add water if the mix is too dry.

8. Turn off the heat and keep aside.

For Lemon and Coriander Rice

  1. In a pan heat the oil.
  2. Once hot, add the onion and spring onion and stir.
  3. Next add the corn kernels, jalapeños (optional) and coriander.
  4. Next add the rice and mix.
  5. Lastly, squeeze fresh lemon juice and stir.
  6. Optional: you can add salt if you want but if you have boiled the rice in salt, you may require very little.

For Salsa

  1. Grill the tomatoes on a grill, in the oven or on a pan.
  2. Optional: Lightly grill the onions or sauté on a hob if you do not like the raw onion taste.
  3. Once the tomatoes and onions have cooled down, add them to a blender along with the garlic, coriander, lemon juice, jalapeño, ground black pepper, sugar, salt and red chilli powder.
  4. Pulse for about 2-3 seconds 2 times until the tomatoes have broken down but not puréed completely.
  5. Transfer to a bowl, keep in the fridge and serve chilled.

For Guacamole

  1. In a bowl, mash the avocado using a spoon or fork.
  2. Add all the jalapeño, chopped garlic, chopped onion, chopped tomato, salt, fresh lemon juice, coriander, parsley (optional), red chilli flakes, garlic powder, ground ground black pepper and mix.
  3. Transfer to a bowl, keep in the fridge and serve chilled.

Hope you enjoy this!

Payal & Kaustubh

One Reply to “Mexican Bowl”

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s