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These easy delicious burrito bowls are full of veggies and tomato goodness. Quick to the table for a great weeknight meal that the kids will love.  Full of fresh ingredients and no need to stop at the local takeout restaurant.

Serves 10

Ingredients:

Spanish Rice:

• 1 ¼ CUPS CANNED DICED TOMATOES, WITH JUICE (PREFERABLY LOW-SODIUM)
• 2 ¾ CUPS BROWN RICE,UNCOOKED

Chili Beef Topping:

• 2 TEASPOONS OLIVE OIL 1 POUND GROUND BEEF (80/20 BLEND OR LEANER), UNCOOKED
• 1 1/2 CUPS DICED WHITE ONION, DIVIDED
• 3/4 TEASPOON SALT
• 2 TEASPOONS CHILI POWDER
• 1 ¼ CUPS CANNED LOW SODIUM TOMATO SAUCE

Homemade Salsa:

• 2 ½ CUPS CANNED DICED TOMATOES, WITH JUICE (PREFERABLY LOW-SODIUM) DIVIDED
• 1/8 CUP TOMATO PASTE
• ¼ TEASPOON GARLIC POWDER
• ½ TEASPOON GROUND CUMIN
• ½ TEASPOON SALT
• 1 TABLESPOON SUGAR

Fillings and Toppings:

• 2 ½ CUPS CANNED BLACK BEANS, DRAINED AND RINSED
• 1 ¼ CUPS SHREDDED LETTUCE
• 2 ½ CUPS SHREDDED REDUCED FAT CHEDDAR CHEESE

Instructions:

To make the Spanish Rice:

1. PLACE RICE AND 5 CUPS WATER IN A LARGE SAUCE PAN OVER MEDIUM HEAT.
2. BRING TO A BOIL, REDUCE HEAT TO A LOW SIMMER AND COVER.
3. COOK FOR 45-50 MINUTES UNTIL WATER IS ALMOST ABSORBED.
4. STIR IN 1 ¼ CUPS DICED CANNED TOMATOES WITH JUICE AND STIR TO COMBINE.
5. COVER AND CONTINUE TO COOK UNTIL ALL WATER IS ABSORBED, ABOUT 10 ADDITIONAL MINUTES.

To make the Chili Beef Topping:

1. WHILE THE RICE IS COOKING, PREPARE THE BEEF.
2. HEAT THE OIL IN A LARGE SKILLET OVER MEDIUM HEAT.
3. ADD THE BEEF TO THE PAN AND BREAK UP THE MEAT AS IT COOKS AND NO PINK REMAINS (INTERNAL TEMP OF 165 DEGREES F OR HIGHER).
4. REMOVE THE MEAT AND DRAIN OFF ALL FAT IN THE SKILLET.
5. ADD THE ONIONS TO THE SKILLET AND COOK UNTIL ONION IS TRANSLUCENT, STIRRING TO KEEP FROM STICKING AND BROWNING.
6. RETURN THE MEAT TO THE PAN AND ADD THE SALT, CHILI POWDER AND CANNED TOMATOES AND STIR WELL TO COMBINE.
7. BRING TO A SIMMER AND COOK FOR 5 MINUTES.
8. SET ASIDE.

To make the Homemade Salsa:

1. PLACE 1 ¼ CUPS DICED TOMATOES, ONIONS, TOMATO PASTE, WATER, GARLIC POWDER, CUMIN, SALT AND SUGAR IN A FOOD PROCESSOR OR BLENDER.
2. PULSE UNTIL ALMOST SMOOTH.
3. IN A BOWL, MIX PUREED TOMATO MIXTURE AND REMAINING 1 ¼ CUPS DICED TOMATOES UNTIL BLENDED.
4. REFRIGERATE UNTIL READY TO SERVE.

To assemble:

1. PLACE 1 OUNCE (1/4 CUP) COOKED BEEF MIXTURE WITH ½ CUP COOKED RICE IN A BOWL.
2. TOP WITH ¼ CUP BLACK BEANS, 1/8 CUP SHREDDED LETTUCE AND ¼ CUP SHREDDED CHEDDAR CHEESE.
3. TOP WITH ¼ CUP SALSA.

Vegetarian Option: Substitute black beans for beef.

NUTRITIONAL ANALYSIS PER SERVING: (1 ounce cooked beef, 2 ounces cooked rice, ¼ cup shredded lettuce, ¼ cup shredded cheese, 2 ounces salsa and 1 ounce black beans) 574 calories, 12.8 g fat, 5.2 g saturated fat, 0 g trans fat, 61 mg cholesterol, 521 mg sodium, 1365 mg potassium, 78.7 g carbohydrates, 11.9 g fiber, 6.4 g sugars, 36.2 g protein (USDA)

Recipe created by Tomato Products Wellness Council