Serves 4 (serving size: about 1/2 cup rice mixture, 1/3 cup bean mixture, 1/3 cup tomato mixture, 1/3 cup cabbage mixture, 3 tablespoons cheese, and 1/4 avocado)
Photo: Jennifer Causey Prop: Lindsey Lower
1 (3.5-ounce) bag boil-in-bag brown rice (such as Uncle Ben's)
2 tablespoons olive oil, divided
1 teaspoon ground cumin
3 garlic cloves, minced
3/4 teaspoon kosher salt, divided
1 (15-ounce) can unsalted black beans, undrained
1 tablespoon chopped chipotle chiles, canned in adobo sauce
1 cup chopped cherry or grape tomatoes
1/3 cup finely chopped onion
1/4 cup chopped fresh cilantro
1 1/2 tablespoons fresh lime juice, divided
1 jalapeno pepper, seeded and finely chopped
1 1/3 cups very thinly sliced red cabbage
3 ounces queso fresco, crumbled (about 3/4 cup)
1 ripe avocado, peeled and sliced
Est. added sugars 0g
How to Make It
Cook brown rice according to package directions. Drain. Heat a medium skillet over medium heat. Add 1 1/2 tablespoons olive oil to pan; swirl to coat. Add cumin and garlic; cook 1 1/2 minutes, stirring frequently. Stir in rice and 1/4 teaspoon salt.
Partially drain black beans. Place beans and remaining liquid in a small saucepan; stir in chipotle chiles and 1/4 teaspoon salt. Bring bean mixture to a boil; reduce heat, and simmer 5 minutes.
Combine remaining 1/4 teaspoon salt, tomatoes, onion, cilantro, 1 tablespoon lime juice, and jalapeño; toss to combine.
I just made this for dinner for my husband, me, our seven-year-old daughter, and my 84 year old mother. Everyone loved it! I was concerned during the making, because each individual item on its own was somewhat bland. But somehow when they came together in the bowl, it was perfect. My daughter doesn't like spicy things, so I cut the chipotle/adobo way down (scant one teaspoon total) and left out the jalapeños. I added a touch more salt to the rice and a little pepper, but that's it. A winner for sure!The servings were plenty for us, but if you are looking for a "restaurant size" burrito bowl, I'd say three servings, not four. Enjoy!
I took a chance and made this for company (who happened to be vegetarian). I liked it because people could essentially make their own bowls. My teenager had shredded cheddar and I used crumbled feta as we are not huge fans of queso fresco. I also used bagged angel hair coleslaw in place of the cabbage, so it wasn't as colorful but still good. Would definitely make again.
This was excellent. My husband and I are trying to cut back on meat, and we love Mexican, and this just was perfect. The only thing I did differently was make my own black beans in a pressure cooker and leave off the raw onion. (I did add onion to the beans as they were cooking). As others note, the individual ingredients seem a bit bland, but together it is a terrific combination. It's not too spicy, either, in spite of the chipotles and jalapenos. This recipe will be a go-to for us from now on.
This was so good! All of the components are simple to make but are bursting with flavor that, when combined, make for a killer meal. The smoky beans were our favorite part but the fresh pico, salty cheese, dressed cabbage and creamy avocado are all amazing in their own right. We will certainly be making this again!
Since I'm trying to add more whole grains and veggie to our diet, this was a great addition. With just two of use to feed, we also had great leftovers. I had 10 minutes rice instead of boil-in-bag, but it worked just fine. Such an easy salsa that I can't wait for the tomatoes to ripen this summer. (We grow plants of cherry tomatoes.) Please cooking light, more recipes like this.