Grilled Veggie Burrito Bowls with Hatch Green Chile Rice
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Grilled vegetables and Hatch green chile rice served in a burrito bowl with beans, guacamole, and salsa. It's a vibrant, filling meal for vegetarians with authentic Mexican flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons olive oil
- 2 cups long grain rice
- 1 cup diced roasted green chile (homemade or store-bought)
- 2 ½ cups water
- 1 ½ teaspoons salt
- 2 bell peppers (grilled and sliced)
- 4 Portobello mushrooms (grilled and sliced)
- 2 zucchini or yellow squash (grilled and sliced)
- 2 charred corn on the cob
- warm pinto beans (drained and rinsed)
- Guacamole
- Pico de gallo (or salsa)
- lime wedges
At a glance
PER SERVING · TIME 33M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 3m
- Cook
- 30m
- Sodium
- 953mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 596mg
- Calcium
- 72mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 3M
- SODIUM
- 953MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.