Bean Burrito Bowl
Serves: 6
Graciela O'Reilly
1 January 1970
Based on User reviews:
46
Spice
54
Sweetness
48
Sourness
43
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
2 tsps
Garlic (minced)2 cups
Brown Rice (uncooked)3.5 cups
Water1.25 tsps
Ground Cumin (divided)1 cup
Cilantro (chopped fresh)1 tbsp
Lime Juice1 tsp
Hot Pepper Sauce1 tsp
Kosher Salt2 cups
Shredded Romaine Lettuce1 cup
Reduced Fat Sour CreamDirections:
1
Heat oil in medium saucepan over medium heat until hot
2
Add 2/3 cup of the onion and the garlic; cook 5 minutes or until tender, stirring occasionally
3
Add rice; cook and stir 2 minutes
4
Add tomato sauce, water, ground chile and 1 teaspoon of the cumin
5
Bring to a boil
6
Reduce heat to low, cover and simmer 45 minutes or until all liquid is absorbed
7
Meanwhile, place both beans, drained tomatoes, corn, the remaining onion, cilantro, lime juice, hot sauce and the remaining cumin in large bowl
8
Mix well; set aside
9
When rice is done, stir in salt
10
Divide hot rice mixture among 8 individual bowls or spread in 13x9-inch dish
11
Top with cheese, lettuce and bean mixture
12
Serve immediately and top each serving with sour cream