Rating: 4.5 stars
7 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is a Tex-Mex riff on the Korean rice dish bibimbap, in which various toppings are arranged over a bed of rice. Here, burrito bowl must-haves such as smoky black beans, fresh pico de gallo, and slaw top brown rice.

Ann Taylor Pittman
Recipe by Cooking Light April 2016

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Credit: Jennifer Causey Prop: Lindsey Lower

Recipe Summary test

Yield:
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)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Combine remaining 1 1/2 teaspoons oil, remaining 1 1/2 teaspoons juice, and cabbage; toss well.

  • Divide rice mixture evenly among 4 shallow bowls. Divide bean mixture, tomato mixture, cabbage mixture, cheese, and avocado evenly over rice.

Nutrition Facts

380 calories; fat 18.1g; saturated fat 4.4g; mono fat 9.6g; poly fat 1.6g; protein 13g; carbohydrates 44g; fiber 10g; cholesterol 15mg; iron 3mg; sodium 586mg; calcium 201mg; sugars 4g.
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