Name: Burrito Bowl
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 2 cups (500 ml) water; 1/2 tsp salt; 1 cup (200 g) long grain parboiled rice; 3/4 lb (340 g) lean ground beef; 2 tbsp (30 ml) vegetable oil; 2 tsp chili powder; 1 tsp onion salt; 3 tbsp (45 ml) chilli sauce; 1 can (7 oz/199 ml) corn kernels, drained; 1 tomato, diced; 1/2 cup (90 g) canned black beans, rinsed and drained; 1/4 cup (10 g) cilantro leaves; 1 cup (100 g) sharp orange cheddar cheese, grated; 1 large ripe avocado, halved and pitted; Sour cream, to taste; Lime wedges, to taste

Preparation

Rice
- In a pot, bring the water and salt to a boil. Add the rice and stir with a wooden spoon. Reduce the heat to low. Cover and cook for 18 minutes. Let sit for 5 minutes. Fluff the rice with a fork.
Meat
- Meanwhile, in a non-stick skillet over medium-high heat, cook the meat in the oil along with the spices for 6 to 8 minutes or until golden, breaking the meat up with a wooden spoon. Add the chili sauce and cook for 30 seconds while stirring. Keep warm.
Corn Salad
- In a bowl, combine all of the ingredients. Season with salt and pepper.
- Divide the rice, meat and corn salad among four bowls. Garnish with the cheese, a piece of avocado (peel before serving) and a spoonful of sour cream. Drizzle with lime juice.

Burrito Bowl

Categories

Ingredients

Rice

Meat

Corn Salad

Toppings

Preparation

Rice

Meat

Corn Salad

Personal Note