BYO Burrito Bowl
BYO Burrito Bowl
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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:
- PLACE RICE AND 5 CUPS WATER IN A LARGE SAUCE PAN OVER MEDIUM HEAT.
- BRING TO A BOIL, REDUCE HEAT TO A LOW SIMMER AND COVER.
- COOK FOR 45-50 MINUTES UNTIL WATER IS ALMOST ABSORBED.
- STIR IN 1 ¼ CUPS DICED CANNED TOMATOES WITH JUICE AND STIR TO COMBINE.
- COVER AND CONTINUE TO COOK UNTIL ALL WATER IS ABSORBED, ABOUT 10 ADDITIONAL MINUTES.
To make the Chili Beef Topping:
- WHILE THE RICE IS COOKING, PREPARE THE BEEF.
- HEAT THE OIL IN A LARGE SKILLET OVER MEDIUM HEAT.
- 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).
- REMOVE THE MEAT AND DRAIN OFF ALL FAT IN THE SKILLET.
- ADD THE ONIONS TO THE SKILLET AND COOK UNTIL ONION IS TRANSLUCENT, STIRRING TO KEEP FROM STICKING AND BROWNING.
- RETURN THE MEAT TO THE PAN AND ADD THE SALT, CHILI POWDER AND CANNED TOMATOES AND STIR WELL TO COMBINE.
- BRING TO A SIMMER AND COOK FOR 5 MINUTES.
- SET ASIDE.
To make the Homemade Salsa:
- PLACE 1 ¼ CUPS DICED TOMATOES, ONIONS, TOMATO PASTE, WATER, GARLIC POWDER, CUMIN, SALT AND SUGAR IN A FOOD PROCESSOR OR BLENDER.
- PULSE UNTIL ALMOST SMOOTH.
- IN A BOWL, MIX PUREED TOMATO MIXTURE AND REMAINING 1 ¼ CUPS DICED TOMATOES UNTIL BLENDED.
- REFRIGERATE UNTIL READY TO SERVE.
To assemble:
- PLACE 1 OUNCE (1/4 CUP) COOKED BEEF MIXTURE WITH ½ CUP COOKED RICE IN A BOWL.
- TOP WITH ¼ CUP BLACK BEANS, 1/8 CUP SHREDDED LETTUCE AND ¼ CUP SHREDDED CHEDDAR CHEESE.
- 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
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