Burrito Bowl Recipe

Wooden spoon getting some burrito bowl out of pot.

Easy and delicious Mexican burrito bowls made in just one pot in 30 minutes...making clean up a breeze. Perfect for busy week nights!

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings:

Ingredients

1 Tablespoon olive oil
½ cup red bell pepper , chopped
½ cup sweet onion , chopped
1 pound lean ground beef
½ cup salsa , I used Thick n’ Chunky Medium spice
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
½ teaspoon chili powder , use 1-2 tsp if you like more spice
2 cups chicken stock , or vegetable broth works too
1 cup shredded cheddar/jack cheese
S&P to taste

Optional Toppings: Sour cream, cilantro, green onions, tomatoes, guacamole or sliced avocados, jalapenos or hot sauce

Instructions

In a large pan, heat the olive oil over medium heat. Sauté the onions and red peppers. Add in hamburger and cook until browned. Drain grease. Salt and pepper to taste.
Stir in salsa, black beans, corn, tomatoes, green chiles, jasmine rice, taco seasoning and chili powder. Pour in chicken stock and then bring to a light boil. Cover the pan and reduce heat to low. Cook for an additional 15 minutes, or until the rice is all the way cooked.
Stir and season to taste. Add cheese if desired. Cover pot with lid and let rest for 5 minutes for the cheese to melt.
Spoon into bowls and top with your favorite toppings. We like to serve over lettuce in a salad bowl and eat with tortilla chips.

Notes

Rice: This recipe only works with white rice, the brown rice will not cook through. If you find your rice is not done, add a 1/2 cup HOT water and keep simmering until cooked.

Variation:

You could also make this recipe with chicken. Dice the chicken into 1-inch cubes and cook in place of the hamburger.
You can also use a can of rotel in place of the separate cans of tomatoes and green chiles.
You can add extra veggies in with the peppers. Add 1/4 cup extra broth if adding more.

Leftovers: This makes a lot! You can freeze this mixture in a zip top bag. I like to use the leftovers to top nachos or place in a tortilla to make burritos. We also love using the leftovers to make stuffed bell peppers as well.

Nutrition