One Pot Burrito Bowls
One pot burrito bowls recipe - easy and delicious one pot meal! This dinner recipe is made in one pot in 30 minutes...making clean up a breeze. Perfect for busy week nights!
One pot burrito bowls recipe - easy and delicious one pot meal! This dinner recipe is made in one pot in 30 minutes...making clean up a breeze. Perfect for busy week nights!
- 1 tablespoon olive oil
- sour cream
- 1 tablespoon taco seasoning
- tomatoes
- cilantro
- 1 pound lean hamburger
- 1 cup jasmine rice
- green onions
- 1/2 cup red bell pepper
- 1/2 cup diced sweet onion
- 1/3 cup medium thick n’ chunky salsa
- 1 15-ounce can black beans rinsed and drained
- 1 15-ounce can corn drained
- 1 14.5-ounce can diced tomatoes
- 1 4-ounce can diced green chiles
- 1/2 teaspoon chili powder (use 1-2 tsp if you like a little sp
- 2 cups chicken stock (vegetable broth works too)
- 1 cup shredded cheddar/jack cheese
- s & p (to taste)
- guacamole or sliced avocados
- jalepenos or hot sauce
- Carbohydrate 23.6816446875 g
- Cholesterol 41.48035145 mg
- Fat 10.0620056876809 g
- Fiber 0.695018726825714 g
- Protein 12.899577385375 g
- Saturated Fat 4.00772855304998 g
- Serving Size 1 1 Serving (107g)
- Sodium 69.3033705250036 mg
- Sugar 22.9866259606743 g
- Trans Fat 1.3261486792424 g
- Calories 243 calories
Step-by-step
- In a large pan heat the olive oil over medium heat.
- Saute the onions and red peppers.
- Add in hamburger and cook until browned.
- Drain grease.
- 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 15-20 minutes, or until the rice is all the way cooked.
- When rice is done, S&P to taste.
- Top with your favorite toppings.
- We like to serve over lettuce in a salad bowl and eat with tortilla chips.
- You can also use this mix to top over nachos or place in a tortilla to make burritos.
- We love using the leftovers to make stuffed bell peppers as well.
Controlling liquid absorption is the singular factor that prevents single-pot grain dishes from turning into mush or remaining unpleasantly crunchy. Jasmine rice requires an exact ratio of stock to grain, combined with a gentle simmer under a tight lid, to hydrate evenly alongside canned beans and diced tomatoes without scorching the bottom of the pan.
Standardizing this technique for mixed dietary needs requires only minor adjustments. Replace the pound of lean hamburger with crumbled firm tofu or canned jackfruit to accommodate plant-based diners, substituting vegetable broth for the chicken stock at a precise one-to-one volume. Ensure the substitute protein is pressed or drained thoroughly before cooking to prevent excess moisture from throwing off the rice hydration ratio.
Leftovers store safely in an airtight container in the refrigerator for up to four days, or freeze for up to two months. Reheat portions gently on the stovetop with a splash of water to restore the moisture lost during storage.
