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One Pot Burrito Bowls
One Pot Burrito Bowls

One Pot Burrito Bowls

Christina Livengood

Christina Livengood

Prep 15 mins15m
Cook 20 mins20m
Serves 7

Ingredients

  • 1 tbsp Olive Oil
  • ½ cup Red Bell Peppers
  • ½ cup Diced Sweet Onion
  • 1 lb Lean Hamburger
  • ⅓ cup Old El Paso Medium Thick n'Chunky Salsa
  • 15 oz cans Black Beans (Rinsed and drained)
  • 15 oz cans Corn (Drained)
  • 14.5 oz Can Old El Paso Diced Green Chiles
  • 14.5 oz Can Diced Tomatoes
  • 1 cup Jasmine Rice (Or any long grain)
  • 1 tbsp Taco Seasoning
  • ½ tsp Chili Powder
  • 2 cups Chicken Stock (Chicken broth works too)
  • 1 cup Shredded Cheddar / Jack Cheese
  • Salt and Pepper (To taste)

  • Optional Toppings

  • Sour Cream
  • Cilantro
  • Green Onions
  • Tomatoes
  • Avocado

Instructions

Keep screen awake
  • 1
    In a large pan heat the olive oil over medium heat. Saute the onions and red peppers. Add in hamburger and cook until browned. Stir in salsa, black beans, corn, tomatoes, green chiles, jasmine rice, taco seasoning and chili powder. Pour in chicken stock and then bring to a light boil. Cover the pan and reduce heat to low. Cook for an additional , or until the rice is all the way cooked.
  • 2
    When rice is done, S&P to taste. Top with your favorite toppings. We like to serve over lettuce in a salad bowl and eat with tortilla chips.

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