Pico de Gallo Bowls! Featuring fresh tomato rice, fajita vegetables, black beans and guacamole.

bowl of rice with pico de gallo and guacamole

After making a batch of my pico de Gallo last week, I wanted to turn it into a healthy meal– so rice bowls it is!

Inspired by a classic burrito bowl with roasted corn, fajita vegetables, black beans, and seasoned rice, this pico de Gallo bowl is a perfect weeknight meal. With plenty of plant-based protein and fiber, it’s satisfying, delicious, and good-for-you. Here’s how to make it.

Pico de Gallo Rice

Even though I’m not on tiktok, I saw that pico de Gallo rice was trending a few months ago and was instantly intrigued. My kids love rice, and we eat a lot of my cilantro lime rice, so I assumed they would be down with a pico de Gallo version.

Pico de Gallo rice is exactly how it sounds– cooked rice mixed with fresh pico de Gallo. If you like Spanish rice, then you’ll love this version. It’s got a similar flavor but a different texture with the warm rice and cool salsa.

I choose to mix the salsa into the cooked rice, but you could also add the salsa to the uncooked rice and let it warm as it cooks. That would give you more of a traditional tomato rice. I tested both of these options, and they are both great– it really depends on what you are looking for.

rice with pico de gallo, peppers, beans and guacamole

Rice Bowl Ingredients

As with most bowl recipes, this one is pretty customizable to what you have on hand. I like to keep things fairly easy for weeknight dinners, so I rely on canned beans, sauteed fresh bell peppers with frozen corn, and pre-made guacamole.

Cooked rice
Pico de Gallo
Canned black beans
Bell pepper strips (fresh or frozen)
Frozen corn
Guacamole

How to Make this Pico Rice Bowl

Make the pico de Gallo rice

You’ll first need to make the rice. As described above, mix the premade salsa into the warm rice or add the pico to the uncooked rice and let it cook together. Both ways work! Season to taste, adding more salt/lime/cilantro as needed for preference.
Saute the peppers and corn

Slice bell peppers into strips. You can also purchase frozen bell peppers for ease. Saute in a skillet with olive oil and frozen corn kernels until soft, slightly caramelized, and warmed through.
Warm the black beans

Open the canned black beans and warm them. If you are making guacamole, prepare that.
Assemble

Now it’s time to assemble! Layer the rice, cooked peppers, corn, beans, and guacamole in a bowl. Top with more pico de Gallo if desired, and enjoy!

Why we love this recipe

To me, bowl recipes are made for family meals. I love that I can put out all of the ingredients, and my kids can pick and choose which toppings and items they want to include.

Beans and rice are a staple in my house, which is what they typically go for. Sometimes guacamole on top. For my husband and I– we load up with all of the options and sometimes include a little hot sauce and shredded cheese, depending on the mood.

However you like your burrito bowls, you will like this pico de Gallo bowl recipe.

More Bowl Recipes:

More Salsa Recipes:

Pico de Gallo Rice Bowls

Author: Alex Caspero
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 3–4 servings 1x
Category: dinner, main, bowl, vegan, vegetarian, gluten-free
Method: stove top
Cuisine: American, Tex-Mex, Mexican Inspired
Diet: Vegan

Description

Pico de Gallo Bowls! A healthy plant-based and gluten-free dinner featuring fresh tomato rice, fajita vegetables, black beans and guacamole.

Print Recipe

Author: Alex Caspero
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 3–4 servings 1x
Category: dinner, main, bowl, vegan, vegetarian, gluten-free
Method: stove top
Cuisine: American, Tex-Mex, Mexican Inspired
Diet: Vegan

Author: Alex Caspero
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 3–4 servings 1x
Category: dinner, main, bowl, vegan, vegetarian, gluten-free
Method: stove top
Cuisine: American, Tex-Mex, Mexican Inspired
Diet: Vegan

Scale

Ingredients

2 cups cooked rice*
1/2 cup pico de gallo
1 cup black beans, rinsed and drained
2 bell peppers, any color, seeded and sliced
2 teaspoons olive oil
1/2 cup frozen corn kernels (fire-roasted preferred for more flavor)
1/3 cup prepared guacamole**

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Instructions

Mix the pico de gallo into the rice, then season to taste– adding more salt/cilantro/lime juice as needed.
Heat the olive oil in a medium skillet over medium heat. Add the sliced peppers and corn and cook until peppers are softened, about 5 minutes, stirring often. Season to taste with salt/pepper.
Warm the black beans.
Assemble! Divide the rice, cooked peppers and corn, black beans and guacamole into bowls. Top with more pico de Gallo as desired and enjoy.

Notes

*You can choose to add the pico de gallo to the cooked rice OR add it to the uncooked rice and then cook together. Both options taste great. To add to uncooked rice, rinse 1 cup uncooked rice, then add to a rice cooker or pot with 1/3 cup pico de Gallo and 1 cup water. Cook according to rice cooker directions, or bring to a boil, then reduce heat and simmer until rice is tender. Fluff with a fork and season with salt, if needed. For a very quick dinner– use frozen rice, then warm and stir in the pico de Gallo.

**For a quick guacamole, mash a ripe avocado with the juice of 1 small lime, a generous pinch of salt and a handful of finely chopped cilantro.