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Check out how simple it can be to turn a few pupusas and a little curtido into a delicious rice bowl.

Make an epic rice bowl with leftover pupusas and a simple curtido slaw. Everything you need to make this meal is in this post!

Simple Pupusas and Curtido Rice Bowls

Years ago, after I had surgery, my friend Ana brought over some of her mom’s pupusas curtido so I wouldn’t have to cook. In fact, she brought over so many, we feasted for days! And just when there were just a few pupusas left, I made these rice bowls and turned them into a meal.

For the base, you can make homemade Mexican rice (or buy a boxed mix), or keep it simple and cook white rice. The curtido takes 5 minutes to assemble, and everything is loaded with guacamole and your favorite salsa recipe.

overhead view of healthy pupusas and curtido bowls with guacamole, coleslaw and salsa in white bowls

Ingredients

So.much.flavor! That’s what this Pupusas and Curtido Rice Bowl recipe is made of. You’ll find the amounts in the printable recipe card, but first, check out what you need and the possible swaps:

Apple cider vinegar: adds a tangy note. White vinegar also works!
Water: for the curtido slaw dressing.
Salt: for seasoning.
Dry Mexican oregano: a super flavorful herb for this curtido slaw.
Red pepper flakes: you can also get the heat from a small jalapeño sliced.
Slaw mix: or make it at home with shredded cabbage and grated carrot.
Onion: white or green onions; use your favorite for flavor and crunch.
Spanish rice: from the box or the homemade recipe I share on the recipe card below.
Pupusas: your favorites! I use cheese and beans pupusas.
Romaine lettuce: finely shredded for serving.
Salsa: use store-bought or try my easy homemade salsa.
Guacamole: it makes everything tastier!
Lime: to squeeze over the bowl right before serving.

How to Make Rice Bowls with Pupusas and Curtido

These epic rice bowls are just as easy to make as cooking rice, warming up pupusas, and combining! Here’s what you need to know about the quick process:

Make the curtido slaw
You are going to whisk a simple dressing and then add the cabbage slaw and onions. Once combined, cover and refrigerate.
Cook the rice
Follow the package directions or make my easy Spanish rice recipe (details on the recipe card).
Warm up the pupusas
It takes 10 to 15 minutes to warm them up in a preheated oven.
Assemble
Grab the bowls and make a base of cooked rice. Add the curtido slaw, lettuce, salsa, and guacamole. Serve with warm pupusas, and enjoy!

overhead view of healthy pupusas and curtido bowl

Rice Bowl Toppings

I topped these delicious bowls with guacamole and squeezed lime wedges this time, but that’s just the beginning. Other mouth-watering topping ideas for extra flavor and texture are sour cream, avocado slices, corn kernels, sliced cherry tomatoes, or black beans. Yummy!

More Rice Bowl Recipes

I love everything in a bowl and often choose to eat a lot of my food that way. Cook your favorite rice or cauliflower rice for a low-carb swap and try these Buffalo Chicken Rice Bowls, these Avocado Salmon Bowls, or these delicious Chipotle Chicken Burrito Bowl.

Are you a sucker for Asian-inspired meals in a bowl? I’ve you covered with these Korean Chicken Bowls and these Thai Chicken Bowls. SO delicious!

Pupusas and Curtido Rice Bowls

Servings: 4

Prep Time: 10

Cook Time: 20

Total Time: 30

Check out how simple it can be to turn a few pupusas and a little curtido into a delicious rice bowl.

5 from 3 votes

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Ingredients

Curtido Slaw:

¼ cup apple cider vinegar, or white vinegar
½ cup water
1 teaspoon salt
1 teaspoon dry Mexican oregano
¼ teaspoon red pepper flakes, or 1 small jalapeño, thinly sliced
5 ounces slaw mix*
½ white onion (or 2 green onions), thinly sliced

For the Rice Bowls:

7 oz box Spanish rice*
8 small pupusas
½ head Romaine lettuce, finely chopped
1 cup salsa
Guacamole, for serving
1 lime

Instructions

Make the curtido slaw:

In a large bowl, whisk to combine the vinegar, water, salt, oregano, and crushed red peppers. Add the cabbage slaw and the onions. Using tongs, combine the slaw well with the simple dressing. Cover and refrigerate for 30 minutes to 1 hour.

Prep:

Cook the rice according to package directions or, make the easy Spanish rice in the notes.
Preheat the oven to 350F. Once heated, warm up the pupusas for 10 to 15 minutes, depending on their size.

Assemble the rice bowls:

Divide the cooked rice into 4 bowls. Top with a generous serving of curtido slaw, shredded lettuce, salsa, and guacamole. Squeeze 1 to 2 lime wedges over each bowl.
Serve the rice bowls with the warm pupusas.

Notes

Swap the slaw mix for about ½ head of cabbage, finely shredded & 1 large carrot, grated.
Swap the boxed Spanish rice for 1 ½ cups white rice cooked in 3 cups of water with ½ teaspoon of paprika, ½ teaspoon of garlic powder, 1 teaspoon cumin, ½ teaspoon salt, 1 ½ tablespoons tomato paste.