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.
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