Nutritious Brown Rice Fuego Bowl As A Healthy Meal Option
Image Credit: Hello Frozen Bananas

This brown rice Fuego bowl couldn’t have come at a more opportune moment given that the internet has been going gaga over it being one of actress Priyanka Chopra’s favourite meals that her chef, Sami Udell makes for her every week. She shared her recipe for the bowl she makes for the Desi Girl and hot off the rails from that is where we’re leading to in our time-tested favourite healthy bowl meal. Fuego, a concept inspired by the food of Central and South America, consists of fresh ingredients and flavours that intermingle to make for a delicious bite. Typically made up of grilled meats, veggies, avocado, tortilla and rice, what we bring you is a healthier but equally delicious version with brown rice.


Image Credits: Woolworths


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  • 150 grams chicken mince
  • 1 tortilla wrap
  • 1 cup brown rice
  • ½ avocado, sliced (optional)
  • 6-7 mushrooms
  • ½ red bell pepper, sliced
  • ½ onion, sliced
  • 1 teaspoon red chilli flakes
  • 1 teaspoon oregano
  • 1 teaspoon minced garlic
  • 1 teaspoon onion powder
  • 1 teaspoon cumin powder
  • 1 teaspoon black pepper
  • 2 spring onions, chopped
  • ¼ cup shredded lettuce
  • 2 tablespoons sour cream
  • 1 tablespoon hot sauce
  • 2 tablespoons salsa
  • 1 tablespoon olive oil
  • Salt to taste


  • Toast the tortilla wrap lightly on both sides until it cooks through. Line the bottom of a medium sized bowl with it. Add the shredded lettuce and scoop over the brown rice and set aside.
  • Heat the olive oil in a pan and add the sliced onions and minced garlic. Sauté them for a couple of minutes and tip in the mushrooms. Cook them on a high flame until they release moisture and shrink in the pan.
  • Add the bell peppers and combine well. Season lightly with salt and continue to cook the peppers for 3-4 minutes. Tip in the minced chicken and start to break up the meat into smaller chunks.
  • Allow the minced bits to start browning before adding in the chilli flakes, oregano, onion and cumin powder and black pepper. Adjust seasoning and cover the pan with a lid to cook the chicken for another 4-5 minutes.
  • Remove the lid and allow any residual moisture to evaporate. Spoon the mince over the brown rice and add a dollop of sour cream on top.
  • Place the sliced avocado and salsa on the sides and drizzle a healthy amount of hot sauce before eating warm.