Thursday, April 7, 2016

One Pot Burrito Bowls

Ingredients for 6-8 servings

1/3 cup Old El Paso Medium Thick n' Chunky Salsa
½ cup diced sweet onion
½ cup red bell pepper
½ teaspoon chili powder
1 cup jasmine rice (or any long grain)
1 cup shredded cheddar/jack cheese
1 pound lean hamburger
1 Tablespoon olive oil
1 Tablespoon taco seasoning
1 4 oz can Old El Paso diced green chiles
1 14.5 oz can diced tomatoes
1 15 oz can black beans, rinsed and drained
1 15 oz can corn, drained
2 cups chicken stock (chicken broth works too)
Salt & Pepper to taste

Optional toppings:

Green Onions
Sour cream


In a large pan heat the olive oil over medium heat. Saute the onions and red peppers. Add in hamburger and cook until browned. Stir in salsa, black beans, corn, tomatoes, green chiles, jasmine rice, taco seasoning and chili powder. Pour in chicken stock and then bring to a light boil. Cover the pan and reduce heat to low. Cook for an additional 15-20 minutes, or until the rice is all the way cooked.

When rice is done, salt and pepper to taste. Top with your favorite toppings. Serve over lettuce in a salad bowl and eat with tortilla chips.

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