Fiesta Bowl with Mexican Rice + Pineapple Brussels
A make-ahead, gluten-free meal that's adaptable to tastes and always a crowdpleaser! As is, it's vegetarian (actually, vegan) but add grilled chicken for the omnivores in your family.
Fiesta Bowl with Mexican Rice + Pineapple Brussels
Simple, Satisfying and Delicious!
This Fiesta Bowl is perfect for Sunday Funday, Meatless Monday or any day or the week!
It’s really just a big bowl with all our favorite basics — Mexican Rice, Quick Simmered Black Beans (recipe from @minimalistbaker), Tangy Orange Jicama Slaw, Easy Tomato Salsa, avocado, a dollop of dairy-free sour cream & jalapeños… plus we brought back an old favorite that we hadn’t made in a really long time… Pineapple-glazed Brussel sprouts!
It’s a make-ahead meal that’s adaptable to tastes and a total crowd-pleaser! As in, everyone can choose what they like (we always make some grilled chicken for the boys).
The meal started with our desire to make a regular in our dinner rotation– Mexican Rice..
Recipe adapted from Test Kitchen, we literally make it several times a month.
It’s super easy to make and makes a large quantity which is perfect for feeding a crowd and for leftovers!
It’s made with fresh tomatoes, onions, canola oil, garlic, jalapeno (can use as much or as little as you want — see below), vegetable broth, tomato paste and salt.
And it starts on the stove top when everything is blended, seasoned and starts cooking.
Then moves to the oven for 30 minutes. It reheats well so it’s a great dish to make ahead or to make even as part of meal prep.
So start with the rice, add the Quick Simmered Black Beans or grilled chicken or both!, some Tomato Salsa and Jicama Slaw and don’t forget the Brussels!
These Pineapple-glazed Brussels are the BEST add!
They are a sweet n’ savory side with a little spicy kick (if you want!) and are addictively delicious!
They were inspired by a dish at a local restaurant and we can’t get enough of them!
All you need to do is roast some Brussels Sprouts…
They work best with the glazed when they are super crispy!
And while they roast, make the glaze.
It’s mostly pineapple juice plus a touch of gluten-free tamari (a savory touch so the pineapple isn’t cloying) a pinch of brown sugar, a pinch or more of crushed red pepper and some corn starch for thickening.
You literally bring it all to a boil on the stove and let it simmer and reduce. It will thicken into a nice glaze.
Mix the glaze with the crispy Brussels sprouts and that’s it!
Together, this bowl is super satisfying, nourishing and delish!
Hope you love it as much as we do!
Scroll down to see the recipes and leave a comment if you try.
2 tbsp or 1 large jalapeño seeded & minced (reserve seeds to add later if you want it spicy!)
½ cup red onion, finely chopped
1 small clove garlic, minced
¼ cup fresh cilantro, chopped
½ tsp salt
pinch ground black pepper
2 - 6 tsp fresh lime juice
Granulated sugar to taste (up to 1 teaspoon)
Avocado, cubed or mashed
sour cream or dairy-free sour cream
extra jalapeno slices
Preheat the oven to 350 degrees
Place tomatoes and onion in a food processor and pulse until smooth. Transfer liquid to a 4 cup measuring cup and spoon off excess as needed to get to 2 cups.
Heat oil in a Dutch oven over medium high heat for 1 to 2 minutes. Drop a few grains of rice into the oil. If the grain sizzles, oil is ready. Add rice and cook, stirring frequently until rice is a light golden & translucent, about 6-8 minutes.
Reduce heat to medium. Add garlic & seeded jalapeño and cook, stirring constantly for about 1 minute.
Add in tomato-onion mixture, broth, tomato paste and salt. Bring to a boil.
Cover and transfer pot to the oven. Bake for 30-35 minutes, stirring once at 15 minutes. Liquid will absorb and rice will be tender.
Remove from oven, fold in cilantro and final jalapeño (if using) to taste. Only one person in my family likes the additional jalapeño so I leave it out to be added individually.
Quick Simmered Black Beans
Add beans including liquid to a small saucepan over medium heat. Stir in spices and bring to a simmer. Let cook for 10-15 minutes, longer if you have time, stirring occasionally.
Pineapple Glazed Brussels Sprouts
Roast the Brussels sprouts: Preheat oven to 400 degrees F and line a rimmed baking sheet with parchment paper. Gently toss Brussel Sprouts in EVOO or avocado oil, sprinkle with salt, and bake for 30 minutes, or until extra crispy. NOTE: we think this dish tastes best when the brussels sprouts are roasted to be extra crispy
Make the glaze: Combine pineapple juice, cornstarch, tamari, brown sugar, crushed red pepper flakes in a small saucepan. Mix well to dissolve corn starch.
Turn on heat to medium high and bring to a boil. Once boiling, reduce to a a low simmer until sauce thickens (takes 15 - 20 minutes). If not thickening enough, dissolve another 1 teaspoon or corn starch with 1 teaspoon of water and add a little bit at a time). Will continue to thicken as it cools. Note: Can be made ahead -- it will thicken up, so just gently heat up and it will thin out a bit again.
When ready to eat, place roasted Brussels in a large bowl and pour the glaze over them and gently stir to coat evenly.
Zesty Jicama Slaw
To make the jicama slaw, combine ingredients and enjoy.
Place a large colander in the sink or on a plate with paper towels.
Place tomatoes in the colander, layer with jalapeño, onion, garlic, and cilantro on top. Let drain 30 minutes.
Shake colander to remove excess water & transfer contents of colander to a bowl. Add salt, pepper, and 2 tsp lime juice; toss to combine.
Taste and add minced jalapeño seeds if desired, sugar, and additional lime juice to taste. The amount of lime juice and sugar will depend on the ripeness of the tomatoes so you need to taste as you add more.
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...