Burrito Bowl
35 minServes 8
A one-pan ground beef and rice bowl with beans, corn, tomatoes and cheese, seasoned with taco spices.
| prepRinse jasmine rice | ||||
| 15 ml olive oil | Heat oil, sauté peppers & onion, brown beef | Stir in salsa, beans, corn, tomatoes, chiles, rice, seasonings & broth; simmer 15 min | Season to taste, stir in cheese, cover & rest 5 min | Spoon into bowls and serve with toppings |
| 60 g red bell pepper, chopped | ||||
| 80 g sweet onion, chopped | ||||
| 450 g lean ground beef | ||||
| 120 ml salsa | ||||
| 425 g can black beans, rinsed and drained | ||||
| 150 g corn (frozen fire roasted preferred) | ||||
| 410 g can diced tomatoes | ||||
| 115 g can diced green chiles | ||||
| 185 g jasmine rice, rinsed | ||||
| 1 tablespoon taco seasoning | ||||
| 1/2 teaspoon chili powder (use 1–2 tsp for more spice) | ||||
| 480 ml beef or chicken broth | ||||
| 115 g shredded cheddar/jack cheese | ||||
| salt and pepper to taste | ||||
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