Description
Make flavorful, customizable burrito bowls easily at home with this recipe perfect for weeknight dinners or meal prep.
Ingredients
Scale
- 1 Tablespoon olive oil
- 1/2 cup red bell pepper, chopped
- 1/2 cup sweet onion, chopped
- 1 pound lean ground beef
- 1/2 cup salsa (Thick n’ Chunky Medium spice recommended)
- 15 ounce can black beans, rinsed and drained
- 15 ounce can corn, drained
- 14.5 ounce can diced tomatoes
- 4 ounce can diced green chiles
- 1 cup jasmine rice, rinsed
- 1 Tablespoon taco seasoning
- 1/2 teaspoon chili powder (use 1–2 tsp for more spice)
- 2 cups chicken stock
- 1 cup shredded cheddar/jack cheese
- Salt and pepper to taste
- Optional Toppings: Sour cream, cilantro, green onions, tomatoes, guacamole or sliced avocados, jalapenos or hot sauce
Instructions
- Heat the olive oil in a large pan over medium heat. Sauté the onions and red peppers.
- Add the ground beef and cook until browned. Drain the grease. Season with salt and pepper to taste.
- Stir in salsa, black beans, corn, tomatoes, green chiles, jasmine rice, taco seasoning, and chili powder.
- Pour in the chicken stock and bring the mixture to a light boil.
- Cover the pan, reduce the heat to low, and cook for an additional 15 minutes, or until the rice is fully cooked.
- Stir the mixture and season to taste. Add cheese if you want it.
- Cover the pot with the lid and let it rest for 5 minutes for the cheese to melt.
- Spoon the mixture into bowls and top with your favorite toppings. Serve over lettuce in a salad bowl with tortilla chips if desired.
Notes
- This recipe works best with white rice; brown rice may not cook through. If your rice is not done, add 1/2 cup hot water and continue simmering until cooked.
- You can substitute the ground beef with 1-inch cubes of diced chicken cooked in its place.
- Use one can of Rotel instead of the separate cans of diced tomatoes and green chiles.
- Add extra vegetables with the peppers; add 1/4 cup extra broth if you add more vegetables.
- This recipe makes leftovers. Freeze the mixture in a zip-top bag. Use leftovers to top nachos, make burritos, or make stuffed bell peppers.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 8
- Sodium: 750
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 15
- Trans Fat: 1
- Carbohydrates: 55
- Fiber: 10
- Protein: 35
- Cholesterol: 80
Keywords: Simple Homemade Burrito Bowls, Easy Meals, Quick Dinner Ideas, Healthy Burrito Bowl Recipes, How To Make Burrito Bowls At Home, Easy Food Recipes, Family Friendly