I've enjoyed making these at home. But these bowls rely on fresh ingredients, and you can really only get good tomatoes in the summer and early fall. The rest of the year, the pico de gallo falls short and I shy away from making this family favorite.
Thanks to the Secret Recipe Club, I've found a way to have my Burrito Bowls any time of year. How did that happen? My assignment for April was The Cookaholic Wife's blog. What a great name--I instantly relate, since I'm a cookaholic myself. There were plenty of tempting recipes from which to choose (I still want to try the Asian Chicken Noodle Soup) but I settled on the Red Bean, Rice and Meat Burritos. They looked like a great alternative to the Burrito Bowl recipe I'd worked out last summer. Here's how I made them:
2 cups rice, cooked
1/2 lb. ground beef, browned and drained
1 TBL homemade taco seasoning
3 TBL water
1 small onion, diced
1 red pepper, diced
1 can petite diced tomatoes, UNdrained
1 can pink beans, drained and rinsed
1 1/2 cups frozen corn
1/4 tsp chili powder
1/4 tsp cumin
1/4 tsp garlic powder
1/8 tsp chipotle chili powder
olive oil for the pan
Cheddar-Jack blend cheese
After you start the rice, season the browned ground beef with the taco seasoning and water and keep warm. Warm a little olive oil in a skillet and add onions and peppers. Cook 5 minutes, then add tomatoes, corn, beans, chili, cumin, garlic and chipotle chili. Continue cooking until most of the liquid has cooked off and everything is hot.
Serve in bowls or warmed tortillas. Top with a squeeze of lime juice and a dollop of sour cream (optional).
Things I changed: In the original recipe, the rice, vegetables, and meat were all mingled before adding them to burritos. I doubled the rice (we like rice) and cut the meat in half. I kept the three separate (putting all the vegetables together) to make it easier for family members to customize their own burrito or bowl. Because I didn't mix the vegetables with the meat, I seasoned them as well. I only had a red pepper, but red and green would be great. I used pink beans instead of red, because that's what I had in the pantry. I'd like to make this again using red beans, and again using black beans--I think it would be amazing with black beans. And I added a fresh lime on the side so we could flavor the rice with a little lime juice.
Survey SAYS! This was delicious! It was easy to customize the meal to personal tastes and to accommodate the vegetarian in our midst. I ate a big bowlful and was ready for more. It's a healthy, great-tasting, easy high-protein meal. Everyone enjoyed it and will be happy to eat it again! Next time, I'm going to top it off with some fresh cilantro. Best of all, this was much easier to make (and clean up) than the Chipotle-clone recipe I'd been using. Since I love the cooking part but not the cleaning part, that was a most welcome development.
This one's a keeper! And I'll be back to visit Nichole's blog again very soon.