Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Yield 6 portions

Ingredients

  • 1 tbsp olive oil
  • 1 lb Ground Beef
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1/2 tsp Salt
  • 1/4 tsp Pepper
  • 3 cups Chicken Broth
  • 2 cups Strained Tomatoes
  • 1/2 cup salsa
  • 2 cups Dried Instant Rice
  • 1 can black beans drained
  • 1 medium-sized Red Onion finely diced
  • 1 each Red and Yellow Pepper finely diced
  • 1 cup Corn
  • 1 cup Cheddar Cheese shredded
  • 1 Tomato diced
  • 1 Avocado diced
  • 1 Jalapeno Pepper thinly sliced (seeds removed if you don't like spice!)
  • 1/2 cup Cilantro finely chopped
  • Fresh Salsa and Sour Cream

Instructions

  • Heat olive oil in a deep, large pot over med-high heat. Add ground beef, season with chili powder, cumin, salt and pepper, and cook for 3-4 min, breaking up meat.
  • Add chicken broth, strained tomatoes, salsa and instant rice, stirring to combine. Cook on med-high heat, stirring often, for 13-15 min or until rice is completely cooked.
  • Stir in black beans, red onion, peppers and corn and cook for another 2-3 min. Remove from heat and stir in cheese.
  • Serve in large bowls and top with diced tomato, avocado, sliced jalapeno pepper, cilantro, salsa and sour cream.
Nutrition Facts
One Pot Beef Burrito Bowls
Per
 
396 g
Calories
330
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
3.5
g
22
%
Carbohydrates
 
37
g
12
%
Fibre
 
4
g
17
%
Sugars
 
4
g
4
%
Protein
 
21
g
42
%
Cholesterol
 
45
mg
15
%
Sodium
 
550
mg
24
%
Vitamin A
 
1500
IU
30
%
Vitamin C
 
12.4
mg
15
%
Calcium
 
100
mg
10
%
Iron
 
3.6
mg
20
%
*5% or less is a little, 15% or more is a lot

Tips & Notes

Recipe from Half Your Plate friend The Girl on Bloor

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