Ingredients with Measurements:
- 1 cup of brown rice
- 1 can of black beans, drained and rinsed
- 1 red bell pepper, diced
- 1 small red onion, diced
- 1 avocado, sliced
- 1 lime, cut into wedges
- 1/4 cup of chopped fresh cilantro
- 1 tablespoon of olive oil
- 1 teaspoon of ground cumin
- 1 teaspoon of chili powder
- Salt and pepper to taste
Special equipment needed:
- Rice cooker or pot with lid
- Large skillet
Step-by-step instructions:
1. Cook the brown rice according to package instructions. Set aside.
2. In a large skillet, heat the olive oil over medium heat.
3. Add the diced red bell pepper and red onion to the skillet and sauté for 5 minutes or until softened.
4. Add the drained and rinsed black beans to the skillet and stir to combine.
5. Add the ground cumin, chili powder, salt, and pepper to the skillet and stir to coat the beans and vegetables.
6. Reduce the heat to low and let the mixture simmer for 5 minutes.
7. To assemble the burrito bowls, divide the cooked rice evenly among four bowls.
8. Top each bowl with the black bean and vegetable mixture.
9. Add sliced avocado and chopped cilantro on top of each bowl.
10. Serve with lime wedges on the side.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- N/A
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 350
- Total fat: 12g
- Total carbohydrates: 54g
- Protein: 10g
Substitutions for ingredients:
- White rice can be used instead of brown rice.
- Pinto beans can be used instead of black beans.
- Green bell pepper can be used instead of red bell pepper.
- Red quinoa can be used instead of rice.
Variations:
- Add grilled chicken or shrimp for a protein boost.
- Top with shredded cheese or sour cream for added flavor.
- Use different spices such as paprika or garlic powder for a different flavor profile.
Tips and tricks:
- Make extra rice and beans to use for meal prep throughout the week.
- Add a splash of hot sauce or salsa for extra heat.
- Use a rice cooker for easy and consistent rice cooking.
Storage instructions:
- Store leftover rice and bean mixture in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a large bowl with all the toppings arranged on top.
- Use colorful bowls or plates for added visual appeal.
Garnishes:
- Chopped green onions
- Sliced jalapeños
- Diced tomatoes
Pairings:
- Serve with tortilla chips and salsa on the side.
- Pair with a cold beer or margarita for a refreshing drink.
Suggested side dishes:
- Grilled corn on the cob
- Roasted sweet potatoes
- Mixed green salad
Troubleshooting advice:
- If the rice is too dry, add a splash of water or broth to moisten it.
- If the bean mixture is too spicy, add a dollop of sour cream or plain yogurt to cool it down.
Food safety advice:
- Make sure to rinse the canned beans thoroughly before using them.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Burrito bowls originated in Mexican cuisine and have become a popular dish in American fast-casual restaurants.
Flavor profiles:
- The dish has a combination of savory and spicy flavors with a hint of freshness from the cilantro and lime.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
- Make a large batch for a party or potluck.
Related Categories
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Region: Mexican