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Burrito Bowls

gail.george

Serves 5

Ingredients

  • ¼ tsp salt
  • 1-¼ cup long grain brown rice
  • 1 tsp olive oil
  • ½ lime, juiced
  • 3 tbs chopped fresh cilantro
  • ½ cup frozen or fresh corn
  • 2 tbs chopped red onion
  • 1-½ tb lime juice
  • ⅛ tsp salt
  • 1 small tomato, chopped
  • 1 small jalapena pepper, seeds removed
  • 1 clove garlic, minced
  • 2 tbs fresh cilantro, chopped
  • 2 tsps olive oil
  • ⅔ cup chopped onion
  • 2 cloves garlic, minced
  • 2 scallions, finely chopped
  • 2 tbs chopped red bell pepper
  • 3 tbs chopped fresh cilantro
  • 1 tsp red wine vinegar
  • 1 can black beans
  • 1 bay leaf
  • ½ tsp cumin
  • ¼ tsp dried oregano
  • ¼ tsp salt
  • 10 tbs shredded cheese
  • 1 avacado, thinly sliced
  • 1-⅔ cup finely shredded romaine lettuce

Instructions

Keep screen awake
  • 1
    For the rice: In a pot of boiling salted water, cook the rice according to package directions. Add rice to a large bowl and add the olive oil, lime juice, and cilantro. Toss well and set aside.
  • 2
    For the salsa: Cook the corn and drain. Set aside to cool. In another bowl, combine red onion, lime juice and salt. Let sit for . Add cooled corn, chopped tomatoe, jalapena, garlic, and cilantro.
  • 3
    For the beans: In a medium pot add olive oil, onion, garlic, scallions, bell pepper, and cilantro. Cook until vegetables are soft . Add 1-1/2 cups water, vinegar, beans, bay leaf, cumin, oregano, salt and pepper. Bring to a boil. Reduce heat to low, cover and simmer for to blend the flavors. Remove bay leaf.
  • 4
    For the toppings: To serve, divide the rice equally among 5 bowls. Top each with 1/2 cup of black beans, 2 T shredded cheese, 1/4 cup salsa, avocado slices, and romaine lettuce.

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