Ingredients with Measurements:
- 1 lb beef chuck roast
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- Salt and pepper to taste
- 1 cup uncooked white rice
- 1 can black beans, drained and rinsed
- 1 red bell pepper, diced
- 1 avocado, sliced
- 1 lime, cut into wedges
- Fresh cilantro, chopped
Special equipment needed:
- Slow cooker
Step-by-step instructions:
1. Rub the beef chuck roast with olive oil and season with chili powder, cumin, garlic powder, onion powder, paprika, salt, and pepper.
2. Place the seasoned beef in a slow cooker and cook on low for 8 hours or until the beef is tender and can be easily shredded.
3. Cook the white rice according to the package instructions.
4. In a separate pan, sauté the diced red bell pepper until tender.
5. Heat the black beans in a small saucepan over medium heat.
6. Once the beef is cooked, use two forks to shred the meat.
7. To assemble the burrito bowls, start with a scoop of cooked rice in the bottom of each bowl.
8. Add a scoop of shredded beef on top of the rice.
9. Add a scoop of sautéed red bell pepper and a scoop of heated black beans.
10. Top each bowl with sliced avocado, a squeeze of lime juice, and chopped cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 8 hours
Temperature:
Slow cooker on low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 18g
Carbohydrates: 42g
Protein: 30g
Fiber: 10g
Substitutions for ingredients:
- Beef chuck roast can be substituted with pork shoulder or chicken thighs.
- White rice can be substituted with brown rice or quinoa.
- Black beans can be substituted with pinto beans or kidney beans.
- Red bell pepper can be substituted with green bell pepper or poblano pepper.
- Avocado can be substituted with guacamole or sour cream.
Variations:
- Add a scoop of salsa or diced tomatoes to the burrito bowls.
- Top the burrito bowls with shredded cheese or crumbled queso fresco.
- Serve the burrito bowls with tortilla chips or warm tortillas.
Tips and tricks:
- For a spicier flavor, add a diced jalapeño pepper to the sautéed red bell pepper.
- To make the beef more tender, marinate it in the seasoning mixture overnight before cooking.
- Use leftover shredded beef to make tacos or quesadillas.
Storage instructions:
Store leftover burrito bowl components separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the rice, beef, and black beans in the microwave or on the stovetop. Sauté the red bell pepper again if desired.
Presentation ideas:
Serve the burrito bowls in colorful bowls or on a platter with a variety of toppings.
Garnishes:
Garnish the burrito bowls with chopped cilantro, sliced avocado, and lime wedges.
Pairings:
Serve the burrito bowls with a side of tortilla chips and salsa or a side salad.
Suggested side dishes:
- Corn on the cob
- Grilled vegetables
- Refried beans
Troubleshooting advice:
- If the beef is tough, cook it for an additional hour in the slow cooker.
- If the rice is too dry, add a splash of water or chicken broth before reheating.
Food safety advice:
- Use a food thermometer to ensure the beef is cooked to an internal temperature of 145°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Burrito bowls are a popular Tex-Mex dish that originated in the United States in the 1990s.
Flavor profiles:
The shredded beef in this recipe is seasoned with a blend of chili powder, cumin, garlic powder, onion powder, and paprika, giving it a smoky and slightly spicy flavor. The black beans and red bell pepper add a sweet and savory element, while the avocado and lime juice provide a fresh and tangy finish.
Serving suggestions:
Serve the burrito bowls with a side of tortilla chips and salsa or a side salad.
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Region: Mexican