An Easy Mexican Bowl You Can Make in 30 Minutes on Any Weeknight

mexican bowl

I love to cook. In fact, one of my favorite things in life is to hear my son personally request his Mama’s homemade spaghetti or macaroni and cheese. For as much as I like to cook (and bake), I was getting bored eating the same old thing every week. Part of my complacency was from returning to work after four months on maternity leave. It was just simple to have spaghetti once a week and chicken nuggets every Friday. Simple, but expensive. You see, I got soooo tired of eating the same recipes that I would intentionally not pack my lunch for work the next day. Which meant I would end up spending upwards of $20 a day on eating out.

Long story short, I wanted to get back into shape after having two kids in the last three years. Eating out every day was not what I needed if I was ever going to get back in shape. That’s when I started throwing grains, protein, and vegetables in a bowl and boy am I glad I did!

My first attempt included making some homemade salsa with tomatoes and cilantro from my garden. Next, I prepared some Goya Mexican rice (shout-out to Goya…I live for your chicken flavored rice) and seared some steak. It was good, but not great. You ever make something for the first time and feel underwhelmed? Me too! Then it hit me…duh, what’s a good meal without a creamy (semi-healthy) sauce?! That’s when I whipped up some of this delicious cilantro lime crème sauce and the rest – as they say – is history.

You guys!!!! This bowl is so delicious and easy to make that you’re going to wonder why you didn’t think of it yourself! Thankfully, you don’t have to…check out the recipe below.

Mexican Bowl You Can Make in 30 Minutes on Any Weeknight


  • 2 lb. sirloin steak
  • 16 oz. grape tomatoes
  • 1 small red onion
  • 1/4 cup cilantro
  • 2 fresh limes
  • 1 box of your favorite Mexican rice


  1. Sear sirloin steak in a pan for 2 minutes on each side. Once brown, place the steak in the oven for 15 minutes.
  2. Prepare your favorite Mexican rice according to its instructions.
  3. Chop grape tomatoes into quarters, rough chop the cilantro, and dice onions. Squeeze in fresh lime. Mix together and place in the refrigerator.
  4. Remove the sirloin from the oven and let the meat sit for 5 minutes before slicing.
  5. Mix all the ingredients (steak, salsa, and Mexican rice) together and serve.
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