Mexican Haystack Rice Bowls




4 Servings


  • 2 tablespoons butter
  • 1 1/4 cups basmati rice
  • 2 1/4 cups chicken broth
  • juice and zest of 1 large lime
  • 1/4 cup chopped cilantro
  • 1/2 teaspoon salt
  • 1/2 teaspoon cumin
  • 1 1/2 lbs lean ground beef
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon brown sugar
  • 1/4 teaspoon pepper
  • 1 can (8 oz) tomato sauce
  • 1 can (4.25 oz) diced green chilies
  • 1 can (15 oz) chili beans, do not drain
  • corn chips
  • shredded lettuce
  • shredded cheese
  • chopped tomatoes
  • pico de gallo
  • guacamole
  • sour cream
  1. For the cilantro lime rice: add the butter and dry basmati rice to a saucepan. Heat over medium-high heat until butter has melted and the rice is slightly toasted. Stir often so the rice does not burn. Add in the remaining ingredients. Bring to a boil. Cover and reduce heat to medium-low. Cook for 15-20 minutes or until rice is done. Fluff with a fork.
  2. For the meat: Cook and crumble the ground beef in a skillet pan over medium-high heat until no longer pink. Drain any grease. Add the seasonings, tomato sauce, green chilies, and chili beans. Stir to combine. Turn heat to medium-low and let simmer while the rice cooks.
  3. Layer rice in a bowl, top with the meat mixture, and then top with your choice of toppings.

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