The Veggie Burrito Bowl from The Mean Fiddler in NYC’s Midtown Manhattan
The VEGGIE BURRITO BOWL from The Mean Fiddler in NYC’s Midtown Manhattan! 🌯🍲🔥 is a medium Mexican recipe that serves 4. 450 calories per serving. Recipe by Devour Power TV on YouTube.
Prep: 15 min | Cook: 12 min | Total: 37 min
Cost: $6.12 total, $1.53 per serving
Ingredients
- 2 cup Cooked Mexican Rice (preferably day‑old rice cooked with tomato, onion and garlic)
- 2 tablespoon Unsalted Butter (cut into small pieces)
- 1 cup Shredded Cheese (P Deo shredded Mexican blend or cheddar, loosely packed)
- 1 cup Corn & Black Bean Salsa (store‑bought or homemade (see note))
- 0.25 cup House Crema (sour cream thinned with a splash of lime juice)
- 1 cup Guacamole (from Mean Fiddler or homemade)
- to taste Salt
- to taste Black Pepper
Instructions
Heat the Grill Pan
Place the grill pan over medium‑high heat and let it preheat for about 2 minutes until it’s hot but not smoking.
Time: PT2M
Temperature: Medium‑high
Melt Butter
Add the butter pieces to the pan, swirling to coat the surface. Let the butter melt completely, about 30 seconds.
Time: PT30S
Grill the Rice
Add the cooked Mexican rice to the pan, spreading it into an even layer. Press gently with the spatula, then let it grill undisturbed for 5 minutes to develop a golden crust. Flip the rice in sections and grill the other side for another 5 minutes.
Time: PT10M
Temperature: Medium‑high
Season
Season the grilled rice with salt and black pepper to taste, stirring briefly to distribute.
Time: PT1M
Melt the Cheese
Sprinkle the shredded cheese evenly over the hot rice. Cover the pan with a lid for 1 minute, or until the cheese is just melted.
Time: PT1M
Temperature: Medium‑high
Add Salsa
Spoon the corn & black bean salsa over the cheesy rice, spreading it gently.
Time: PT2M
Drizzle Crema
Drizzle the house crema over the top in a thin stream.
Time: PT30S
Top with Guacamole
Place a generous scoop of guacamole in the center of the plate or directly on the rice.
Time: PT1M
Serve
Serve immediately while hot, allowing diners to mix the toppings into the rice as they eat.
Time: PT30S
Nutrition Facts
- Calories
- 450
- Protein
- 12g
- Carbohydrates
- 55g
- Fat
- 18g
- Fiber
- 6g
Dietary info: Vegetarian, Gluten‑Free
Allergens: Dairy (butter, cheese, crema), Corn (if salsa contains corn)
Ingredient Substitutions
- Instead of Cooked Mexican Rice: cooked white rice, cooked brown rice
- Instead of Unsalted Butter: olive oil
- Instead of Shredded Cheese: Mexican blend cheese, Monterey Jack
- Instead of Corn & Black Bean Salsa: corn salsa, black bean salad
- Instead of House Crema: sour cream, Greek yogurt
- Instead of Guacamole: store‑bought guacamole
Equipment Needed
- Grill Pan or Cast Iron Skillet
- Spatula
- Measuring Cups
- Knife
- Cutting Board
- Serving Plate
- Small Bowl (optional)
Critical Steps — Do Not Skip
- Grilling the rice to develop a crust
- Melting the cheese without over‑browning
- Draining excess liquid from salsa if needed
Chef Tips from the Video
- Use day‑old rice for the best texture; fresh rice will become mushy when grilled
- For extra smoky flavor, finish the rice under a broiler for 1‑2 minutes after adding the cheese
- A pinch of smoked paprika in the rice adds depth without extra steps
Troubleshooting
Rice turns out dry or crumbly
Add a splash of chicken or vegetable broth when grilling and keep the pan covered for the last 2 minutes.
Cheese does not melt
Reduce the heat slightly and cover the pan for 1‑2 minutes to trap steam.
Salsa makes the dish soggy
Drain excess liquid from the salsa or pat the corn and beans dry before adding.
Guacamole browns quickly
Mix in extra lime juice and store with plastic wrap pressed onto the surface; serve within 30 minutes.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days; reheat gently in a skillet.
Freezer: Rice alone can be frozen for up to 2 months; do not freeze with cheese, salsa, crema, or guacamole.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the corn & black bean salsa a day ahead and store covered in the refrigerator
- Guacamole can be made 30 minutes ahead; keep it in a bowl sealed with plastic wrap pressed directly on the surface to limit browning
Frequently Asked Questions
What is the cultural significance and history of Mexican rice in Mexican cuisine?
Mexican rice, often called "arroz rojo," originated as a humble side dish that uses pantry staples like rice, tomato, and spices. It became a staple at family gatherings and everyday meals, symbolizing comfort and the blending of Spanish and indigenous ingredients.
What are the traditional regional variations of Mexican rice in Mexico?
In northern Mexico, rice may be cooked with beef broth and poblano peppers, while in the Yucatán, achiote and orange juice give it a vibrant color. Coastal versions often include seafood or corn for added sweetness.
How is Mexican rice traditionally served in Mexican households?
It is typically served alongside beans, grilled meats, or tacos, and is often garnished with fresh cilantro and lime wedges to brighten the flavors.
What occasions or celebrations is Mexican rice traditionally associated with in Mexican culture?
Mexican rice appears at birthday parties, holidays like Día de los Muertos, and everyday family meals, acting as a versatile base for many festive dishes.
What makes this Grilled Mexican Rice recipe special compared to standard stovetop Mexican rice?
Grilling the rice creates a smoky, crispy crust that adds texture and depth, while the layered toppings of cheese, salsa, crema, and guacamole turn it into a complete, restaurant‑style plate.
What are the authentic traditional ingredients for Mexican rice versus acceptable substitutes?
Authentic ingredients include long‑grain white rice, tomato sauce, onion, garlic, and chicken broth. Substitutes such as brown rice or vegetable broth work fine, but they change the flavor and texture slightly.
What other Mexican dishes pair well with this Grilled Mexican Rice with Corn & Black Bean Salsa?
It pairs beautifully with grilled carne asada, chicken fajitas, refried beans, or a fresh cucumber‑lime salad for a balanced meal.
What are the most common mistakes to avoid when making Grilled Mexican Rice with Corn & Black Bean Salsa and Guacamole?
Common errors include using fresh rice (which won’t crisp), overcrowding the pan, and adding watery salsa that makes the rice soggy. Also, don’t over‑cook the cheese or it will brown instead of melt.
How do I know when the grilled rice is done and ready for the cheese?
The rice should have a golden‑brown crust on the bottom and release easily from the pan when you lift the edge with a spatula. It will still be soft inside but have a firm, toasted exterior.
What does the YouTube channel Devour Power TV specialize in?
The YouTube channel Devour Power TV specializes in bold, high‑energy cooking tutorials that showcase street‑food inspired dishes, quick grilling techniques, and creative topping combinations for everyday meals.
What is the cooking philosophy and style of the YouTube channel Devour Power TV?
Devour Power TV focuses on delivering flavorful, visually striking meals with a focus on high heat techniques like grilling and searing, while keeping recipes approachable for home cooks with clear, step‑by‑step guidance.
Last updated: August 29, 2026
