Burrito Bowl Recipe

Cook rice

Rinse 1 cup rice in a fine-mesh sieve until water runs clear. In a medium saucepan combine rinsed rice, 2 cups water, 1 tsp salt and 1 tbs vegetable oil. Bring to a boil over high heat, then reduce heat to low, cover and simmer for 15 minutes or until water is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with a fork. Stir in 1 tbs lime juice and 2 tbs chopped cilantro if using.

Season and warm beans

Heat 1 tbs olive oil in a small skillet over medium heat. Add 1/4 cup finely chopped onion and cook 2–3 minutes until softened. Add 1 tsp minced garlic and cook 30 seconds. Stir in 1 cup drained black beans, 1/2 tsp ground cumin, 1/4 tsp chili powder, 1/2 tsp salt and 2 tbs water or broth. Cook, stirring, until beans are heated through and slightly saucy, about 3–4 minutes. Mash a few beans with the back of a spoon for texture if desired; keep warm.

Make fresh salsa

In a bowl combine 1 medium diced tomato (or 3/4 cup canned diced tomatoes), 2 tbs finely diced red onion, 1/2 tsp minced jalapeño (adjust to heat preference), 2 tbs chopped cilantro, 1 tbs lime juice, 1/4 tsp salt and 1/8 tsp black pepper. Taste and adjust seasoning. Let sit 5–10 minutes to meld flavors.

Prepare seasoning

In a small bowl combine 1 tsp chili powder, 1 tsp ground cumin, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 1/2 tsp salt and 1/4 tsp black pepper. This seasoning will be used for chicken, beef or tofu.

Cook chicken (if using)

Pat 1 lb chicken pieces dry and toss with half the seasoning and 1 tbs olive oil. Heat a large skillet over medium-high heat. Add chicken in a single layer and cook 4–5 minutes per side until browned and cooked through (internal temp 165°F / 74°C). Remove from skillet and let rest 3 minutes, then slice into bite-sized pieces.

Cook ground beef (if using)

Heat a large skillet over medium-high heat with 1 tbs olive oil. Add 1 lb ground beef and cook, breaking up, until browned, about 6–8 minutes. Drain excess fat if needed. Sprinkle beef with the seasoning and 2–3 tbs water, stir and simmer 2 minutes until flavors combine. Adjust salt to taste.

Cook tofu (if using)

Press and cube 14 oz firm tofu. Toss tofu with the seasoning and 1 tbs olive oil. Heat a nonstick skillet over medium-high heat and pan-fry tofu in a single layer, turning occasionally, until golden on most sides, about 8–10 minutes. Finish with a squeeze of lime if desired.

Divide the cooked rice among 4 bowls (about 1/2 cup cooked rice per serving if making 4 servings; adjust if you want larger portions). Top each with warmed seasoned beans, your choice of cooked meat or tofu (about 4 oz per bowl), a generous spoonful of salsa, shredded lettuce, 2 tbs shredded cheese, 1 tbs sour cream or yogurt, and 2 tbs sliced avocado or guacamole. Garnish with lime wedges and hot sauce if using.

Serve immediately while warm. Leftovers: store components separately in airtight containers in the refrigerator for up to 3–4 days; reheat rice and protein gently in the microwave or on the stove.