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Cooking With Kendra: Mexican Rice Bowl with Beef

Today we continue our "Cooking With!" series with a registered dietitian! Kendra, who is also one of our barre instructors is sharing her recipe for her Mexican Rice Bowl With Beef, a delicious dish that is healthily proportioned and packed full of nutrients! This recipe makes a large portion, and is great for preparing ahead of time for quick-to-assemble lunches and dinners.


yield: 6-8 SERVINGS

1 lb extra lean ground beef (can sub ground turkey or veggie ground round if preferred)

1 red bell pepper, chopped

1 onion, chopped

2 tbsp chili powder

1 tbsp cumin

1 tsp  onion powder

1 tsp garlic powder

1 can black beans (rinsed and drained)

1 cup salsa

For the rice bowls:

2 cups cooked brown rice

sliced avocado (optional)

shredded lettuce optional

chopped tomato

plain Greek yogurt (0% or other)

hot sauce (optional)

extra salsa


1. Add your extra-lean ground beef to your pan, and break up into small bits to cook evenly. You can remove extra fat in your pan with a spoon.

2. As your beef is browning, add your bell pepper, onion and spices. Continue to cook for about 5-7 minutes until veggies are softened and the beef is cooked through.

3. Add black beans and salsa to your pan, and gently stir to combine. Turn off heat.

4. Build your rice bowls by adding a bit of brown rice to your bowl, and then then top with beef and black bean mixture. Add toppings of your choice such as avocado, Greek yogurt, shredded lettuce, chopped tomato, and/or hot sauce.

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