Ingredients with Measurements:
- 1 cup of uncooked rice
- 1 can of black beans, drained and rinsed
- 1 avocado, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small onion, sliced
- 1 lime, cut into wedges
- 1/4 cup of chopped cilantro
- 1/4 cup of sour cream
- 1/4 cup of green sauce
- Salt and pepper to taste
Special equipment needed:
- Rice cooker or pot with lid
- Large skillet
- Mixing bowl
Step-by-step instructions:
1. Cook the rice according to package instructions in a rice cooker or pot with lid.
2. In a large skillet, sauté the sliced red and green bell peppers and onion until they are tender and slightly caramelized.
3. Add the drained and rinsed black beans to the skillet and stir until heated through.
4. In a mixing bowl, combine the sour cream, green sauce, and chopped cilantro. Mix well.
5. To assemble the burrito bowl, place a scoop of cooked rice in the bottom of a bowl.
6. Top the rice with the black bean and vegetable mixture.
7. Add sliced avocado on top of the vegetables.
8. Drizzle the green sauce mixture over the top of the bowl.
9. Garnish with lime wedges and additional cilantro if desired.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
N/A
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 10g
Saturated Fat: 2g
Cholesterol: 5mg
Sodium: 450mg
Carbohydrates: 55g
Fiber: 12g
Sugar: 5g
Protein: 12g
Substitutions for ingredients:
- Brown rice or quinoa can be used instead of white rice.
- Pinto beans can be used instead of black beans.
- Greek yogurt can be used instead of sour cream.
- Salsa can be used instead of green sauce.
Variations:
- Add grilled chicken or steak for additional protein.
- Top with shredded cheese for added flavor.
- Use different vegetables such as zucchini or corn.
Tips and tricks:
- Make extra green sauce and store it in the fridge for up to a week.
- Use leftover rice or make it ahead of time to save time.
- Add a splash of hot sauce for extra spice.
Storage instructions:
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stove until heated through.
Presentation ideas:
Serve in a large bowl with the ingredients arranged in sections.
Garnishes:
Lime wedges and additional cilantro.
Pairings:
Serve with tortilla chips and salsa.
Suggested side dishes:
A side salad or roasted vegetables.
Troubleshooting advice:
If the vegetables are not caramelizing, turn up the heat and cook for a few more minutes.
Food safety advice:
Make sure to properly store leftovers in the fridge and reheat to an internal temperature of 165°F.
Food history:
N/A
Flavor profiles:
This dish is savory and slightly spicy with a creamy and tangy green sauce.
Serving suggestions:
Serve as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican