Bean Burrito Bowl

Total Time: 1 hr 20 mins Preparation Time: 50 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 2 tablespoons pure wesson® canola oil
• 1 cup chopped red onion, divided
• 2 teaspoons minced garlic
• 2 cups brown rice, uncooked
• 2 (8 ounce) cans hunt's® tomato sauce-no salt added
• 3 1/2 cups water
• 4 teaspoons ground ancho chili peppers
• 1 1/4 teaspoons ground cumin, divided
• 1 (15 ounce) can ranch style® black beans, drained, rinsed
• 1 (15 ounce) can garbanzo beans, drained, rinsed
• 1 (10 ounce) can ro*tel® original diced tomatoes & green chilies, and chilies. drained
• 1/2 cup frozen whole kernel corn, thawed
• 1/4 cup chopped fresh cilantro
• 1 tablespoon lime juice
• 1/2 teaspoon hot pepper sauce
• 1/2 teaspoon kosher salt
• 1 1/2 cups shredded reduced-fat mexican cheese blend
• 2 cups shredded romaine lettuce
• 1/2 cup reduced-fat sour cream

Recipe

• 1 heat oil in medium saucepan over medium heat until hot. add 2/3 cup of the onion and the garlic; cook 5 minutes or until tender, stirring occasionally. add rice; cook and stir 2 minutes.
• 2 add tomato sauce, water, ground chile and 1 teaspoon of the cumin. bring to a boil. reduce heat to low, cover and simmer 45 minutes or until all liquid is absorbed.
• 3 meanwhile, place both beans, drained tomatoes, corn, the remaining onion, cilantro, lime juice, hot sauce and the remaining cumin in large bowl. mix well; set aside.
• 4 when rice is done, stir in salt. divide hot rice mixture among 8 individual bowls or spread in 13x9-inch dish. top with cheese, lettuce and bean mixture. serve immediately and top each serving with sour cream.