Ingredients with Measurements:
- 1 lb. flank steak, thinly sliced
- 1 lb. chorizo sausage, casing removed
- 1 lb. boneless, skinless chicken thighs, thinly sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 tsp. ground cumin
- 1 tsp. chili powder
- 1 tsp. smoked paprika
- Salt and pepper, to taste
- 1 cup cooked rice
- 1 can black beans, drained and rinsed
- 1 avocado, sliced
- 1 lime, cut into wedges
- Fresh cilantro, chopped
Special equipment needed:
- Large skillet or wok
- Rice cooker or pot for cooking rice
Step-by-step instructions:
1. In a large skillet or wok, cook the flank steak, chorizo sausage, and chicken thighs over medium-high heat until browned and cooked through. Remove from skillet and set aside.
2. In the same skillet, add the sliced bell peppers, onion, and garlic. Cook until vegetables are tender.
3. Add the cooked meat back into the skillet with the vegetables. Add the cumin, chili powder, smoked paprika, salt, and pepper. Stir to combine and cook for 2-3 minutes.
4. In a separate pot or rice cooker, cook the rice according to package instructions.
5. To assemble the burrito bowl, start with a base of cooked rice. Add a scoop of the meat and vegetable mixture, followed by a scoop of black beans. Top with sliced avocado, fresh cilantro, and a squeeze of lime juice.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 550
Fat: 28g
Carbohydrates: 40g
Protein: 38g
Substitutions for ingredients:
- Flank steak can be substituted with skirt steak or sirloin steak.
- Chorizo sausage can be substituted with any type of spicy sausage.
- Boneless, skinless chicken thighs can be substituted with boneless, skinless chicken breasts.
Variations:
- Add diced tomatoes or salsa to the burrito bowl for extra flavor.
- Use quinoa instead of rice for a healthier option.
- Top with shredded cheese or sour cream for added creaminess.
Tips and tricks:
- Slice the meat and vegetables thinly for quicker cooking time.
- Make extra meat and vegetable mixture for leftovers or meal prep.
- Use a non-stick skillet to prevent sticking and burning.
Storage instructions:
Store leftover meat and vegetable mixture in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the meat and vegetable mixture in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the burrito bowl in a large bowl or on a plate. Garnish with fresh cilantro and lime wedges.
Garnishes:
Fresh cilantro, lime wedges
Pairings:
Serve with a side of tortilla chips and salsa.
Suggested side dishes:
Tortilla chips and salsa, corn on the cob, grilled vegetables
Troubleshooting advice:
If the meat and vegetables are sticking to the skillet, add a splash of oil or cooking spray to prevent sticking.
Food safety advice:
Make sure the meat is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
The burrito bowl is a popular Mexican-American dish that originated in California in the 1990s.
Flavor profiles:
Spicy, smoky, savory
Serving suggestions:
Serve the burrito bowl with a side of tortilla chips and salsa for a complete meal.
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