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Serves
Serves:
6
Serving Size
Serving Size:
1 cup
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Ingredients
Ingredients
- 1 cup uncooked brown or white rice
- 1 -15 oz. can black beans, drained and rinsed
- 1⁄4 cup chopped, fresh cilantro
- 1/2 lime juiced
- 1 medium onion, halved and sliced
- 1 bell pepper, cut in strips
- 1 Tablespoon canola oil
- 1 pound lean ground beef, turkey, or chicken
- 1 Tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt to taste
Directions
Directions
- Cook rice according to package directions.
- Heat oil in pan over medium-high heat. Add onions and peppers. Sauté until tender. Stirring occasionally. Place on a clean plate or bowl.
- In the same pan, add meat and sauté until browned. Add chili powder, garlic powder, and cumin and stir until combined. Set aside.
- When rice is finished cooking, turn off heat. Fluff with fork. Add fresh cilantro, rinsed black beans, lime juice, and salt to taste. Stir to combine.
- Assemble burrito bowls and top with desired toppings. Try shredded lettuce, salsa, jalapenos, plain yogurt.
- Refrigerate leftovers within 2 hours and use within 4 days.
Tips and Variations
Tips and Variations
- This recipe can be customized with whatever vegetables or toppings you have on hand.
- Get creative with toppings! Try lettuce, plain Greek yogurt, salsa, jalapeno, avocado or guacamole.
- Reduce the sodium by using low or reduced salt beans and by rinsing the beans.
Nutritional Info
Nutritional Info
Serves 6
Amount per serving
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Burrito bowls
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