Burrito Bowl
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- Level
- easy
- Prep Time
- 30 mins
- Total Time
- 55 mins
- Serves
- 4
Ingredients
- Rice
- 2 cups
- water
- 500 ml
- 1/2 tsp
- salt
- 3 g
- 1 cup
- long grain parboiled rice
- 200 g
- Meat
- 3/4 lb
- lean ground beef
- 340 g
- 2 tbsp
- vegetable oil
- 30 ml
- 2 tsp
- chili powder
- 14 g
- 1 tsp
- onion salt
- 7 g
- 3 tbsp
- chili sauce
- 45 ml
- Corn Salad
- 1 can
- corn kernels, drained
- 7 oz/199 ml
- 1
- tomato, diced
- 1/2 cup
- canned black beans, rinsed and drained
- 90 g
- 1/4 cup
- cilantro leaves
- 10 g
- Toppings
- 1 cup
- sharp cheddar cheese, grated
- 100 g
- 1
- large ripe avocado, halved and pitted
- sour cream, to taste
- 1
- lime, cut into wedges
Directions
Tip
For 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.
For Meat: Meanwhile, in a non-stick skillet over medium-high heat, cook the meat in the oil along with the chili powder and onion salt 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.
For 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.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
