Burrito Bowl by Ricardo | IGA Recipes |

Burrito Bowl by Ricardo

Burrito Bowl by Ricardo

Preparation time 30 minutes

Total time: 45 minutes

Serves 4

Ingredients

Rice

2 cups (500 ml) water
1/2 tsp salt
1 cup (200 g) long grain parboiled rice

Meat

3/4 lb (340 g) lean ground beef
2 tbsp (30 ml) vegetable oil
2 tsp chili powder
1 tsp onion salt
3 tbsp (45 ml) chilli sauce

Corn Salad

1 can (7 oz/199 ml) corn kernels, drained
1 tomato, diced
1/2 cup (90 g) canned black beans, rinsed and drained
1/4 cup (10 g) cilantro leaves

Toppings

1 cup (100 g) sharp orange cheddar cheese, grated
1 large ripe avocado, halved and pitted
Sour cream, to taste
Lime wedges, to taste

Directions

This Mexican-inspired burrito bowl recipe is so easy to put together, the kids can do it!

Rice

In a pot, bring the water and salt to a boil. Add the rice and stir with a wooden spoon. Reduce the heat to low. Cover and cook for 18 minutes. Let sit for 5 minutes. Fluff the rice with a fork.

Meat

Meanwhile, in a non-stick skillet over medium-high heat, cook the meat in the oil along with the spices for 6 to 8 minutes or until golden, breaking the meat up with a wooden spoon. Add the chili sauce and cook for 30 seconds while stirring. Keep warm.

Corn Salad

In a bowl, combine all of the ingredients. Season with salt and pepper.
Divide the rice, meat and corn salad among four bowls. Garnish with the cheese, a piece of avocado (peel before serving) and a spoonful of sour cream. Drizzle with lime juice.