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

To help you with this recipe

RICARDO Digital Rice Cooker