Burrito Bowl Recipe

Cook the Rice

Rinse the white rice under cold water until the water runs clear. In a medium pot, combine 1 cup of rinsed rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce to a simmer, cover, and cook for 18-20 minutes until water is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

Prepare the Black Beans

If using canned black beans, rinse and drain them. If using dried beans, soak them overnight and cook according to package instructions. Heat the beans in a small pot over medium heat until warmed through.

Cook the Chicken or Beef

For chicken: In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Season the chicken breasts with cumin, chili powder, salt, and pepper. Sear the chicken for 6-7 minutes on each side, or until cooked through and internal temperature reaches 165°F. Remove from skillet, let rest for a few minutes, then slice or shred.

For Beef Option

In the same skillet, add another tablespoon of olive oil if needed. Add the ground beef, breaking it up with a spatula. Season with cumin, chili powder, salt, and pepper. Cook until browned and cooked through, about 8-10 minutes. Drain excess fat if necessary.

Sauté Bell Pepper and Onion

Chop the bell pepper and red onion. In the same skillet, add a bit more olive oil if needed and sauté the chopped vegetables over medium heat for about 5-7 minutes until they are softened.

Combine Ingredients

In a bowl, start with a base of rice, add a portion of black beans, and then top with your choice of chicken or beef. Add the sautéed vegetables and corn on top.

Add Toppings

Finish your burrito bowl with a dollop of sour cream, a sprinkle of shredded cheese, fresh cilantro, and a squeeze of lime juice.