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Bowl of golden rice, mackerel, tomatoes, and scallions.
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Mexican Rice Bowl with Mackerel

This Mexican Rice Bowl is packed with rice, fresh tomatoes, heart-healthy mackerel, and just the right amount of heat. Pescatarian friendly and nutritious!
Course Lunch, Main Course
Cuisine Healthy, Mexican, Pescatarian, Pescetarian, Seafood
Keyword Bowl Meal, healthy, mackerel, Mexican, Rice
Servings 1 person
Author Dana Sandonato

Ingredients

  • 1 cup rice (I like to use basmati!) *See notes
  • 1 3/4 cup vegetable broth
  • 1 tsp turmeric
  • Pinch of kosher salt
  • 1 roma tomato, diced
  • 1 scallions, thinly sliced
  • 1/2 lime
  • 1/2 TBSP olive oil
  • 1 green chili pepper; halved, cored, and thinly sliced Skip coring and keep the seeds in for extra heat.
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1 can King Oscar Skinless & Boneless Mackerel Fillets with Jalapeño Peppers (4.05oz can) *See notes
  • 1 TBSP butter

Garnishes.

  • 1 dollop of sour cream
  • Fresh chopped parsley or cilantro
  • A drizzle of your favorite Mexican hot sauce, if desired
  • Lime wedge

Instructions

  • Bring vegetable broth to a boil in a small pot. Add the rice, turmeric, and salt. Give it a stir, cover, and set the heat to low. Cook until the rice is tender, about 15 minutes (time will vary depending on the type of rice you're using, so check the instructions on the package). When done, remove from heat and keep covered until ready to serve.
  • While the rice cooks, heat olive oil in a large saucepan over medium-high heat. Add the sliced green chili peppers, cumin, and chili powder. Stir and simmer until the peppers are tender—about 2-3 minutes.
  • Drain the mackerel of its oil and add it to the pan with the green chili. Give it a toss to break the mackerel apart and warm it through. When done, remove from heat and set aside.
  • Combine the tomatoes and scallions in a small bowl. Squeeze the lime juice from half of the lime over the bowl and stir to mix; set aside. Cut the other half of the lime into four small wedges for serving.
  • Fluff the rice with a fork and add 1 TBSP of butter; mix in well. Place some of the rice into a bowl, and save the rest for another meal or Mexican rice bowls throughout the week! Top with the mackerel and peppers, and then with the tomato and scallion blend. Finish the bowl off with a dollop of sour cream, some fresh chopped herbs, and a lime wedge for an extra squeeze of fresh lime juice :)

Notes

*If you can't find this variety of King Oscar mackerel, you can snag them on Amazon. You could also use KO's mackerel in extra virgin olive oil and add your own pickled jalapeños.
*You can definitely make a smaller portion of rice. One cup will usually feed 3-4 people, but anytime I try to cook up 1/4 cup of rice for a serving of one, it never really turns out right. So I go for 1 cup, and save the rest for another meal or future Mexican rice bowls :)