Pupusas and Curtido Rice Bowls
Check out how simple it can be to turn a few pupusas and a little curtido into a delicious rice bowl.
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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.
Nutrition
Serving: 1serving | Calories: 460kcal | Carbohydrates: 68g | Protein: 15g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 956mg | Potassium: 529mg | Fiber: 6g | Sugar: 6g | Vitamin A: 7208IU | Vitamin C: 23mg | Calcium: 83mg | Iron: 3mg
