Mexican rice bowl with yoghurt guacamole


Prep time20 minutes
Meal categoryLunch Dinner
Recipe sourceDecor




1 long red chilli (seeds removed, finely diced)
1 red capsicum (roughly diced)
1 red onion (diced)
2CloveGarlic (crushed)
1Tablespoon (Metric)water
1Cupbasmati rice (uncooked)
500Milligramvegetable stock (salt reduced)
1Tablespoon (Metric)ground cumin
2Teaspoon (Metric)ground paprika
1Teaspoon (Metric)dried chilli powder
1⁄2Cupfresh coriander (chopped)
400Gramcan crushed tomatoes
400Galloncan kidney beans (drained and rinsed)
1Tablespoon (Metric)Tomato (roughly diced)
2 spring onion (chopped)
  Juice of 1 fresh lime
1 avocado (mashed)
200GramGreek yoghurt (reduced fat)
1Tablespoon (Metric)fresh coriander leaves (chopped)


  1. Place the chilli, capsicum, onion, garlic and water in a Decor Microsafe® Rice Cooker & Vegetable Steamer and cook in the microwave for 1 minute with the lid off.
  2. Add rice, vegetable stock, cumin, paprika and chilli powder and mix well. Microwave according to the Rice Cooker instructions with lid off for about 15 minutes, or until the liquid is absorbed.
  3. Meanwhile, make the guacamole in a small bowl by combining the lime juice, avocado, Greek yoghurt and 1 tablespoon of the coriander. Mix well and set aside.
  4. In the Rice Cooker, add crushed tomatoes, beans and the fresh tomatoes and cook for a further 5 minutes with the lid on and the lids steam release vent button open.
  5. In the Rice Cooker, stir through the remaining coriander and spring onion. Divide among 4 bowls to serve and top with the guacamole.



  • To store leftovers in the fridge or freezer use a Decor Microsafe® container. To enjoy later simply pop open the lid steam release vent and microwave reheat.


Each serve of this recipe provides:

  • 2.5 serves of vegetables
  • 0.25 serves of milk/yoghurt/cheese
  • 0.75 serve of lean meat/alternative
  • 1.5 serves of grain foods


Recipe created by Nutrition Australia Vic Division for Decor Australia

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