Simon-Rumpza Cookbook

Burrito Bowls

Name: Burrito Bowls
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Dinner
Ingredients: ¼ cup avocado or other neutral-tasting oil; 1 medium red onion, coarsely chopped, divided; 1 jalapeño, seeds removed if desired, coarsely chopped, divided; ½ teaspoon ground cumin; 1 cup long-grain white rice; 1 (15-ounce) can black or pinto beans; 1 can diced green chile; Kosher salt; 3 cups corn kernels (from 3 cobs, or two drained 15-ounce cans, or frozen corn, thawed and shaken dry); ¼ cup chopped cilantro, plus more leaves for garnish; 1 lime; 4 ounces grated Monterey Jack cheese (1 cup); 1 large avocado

Dinner

Mexican

One Pot

4 servings

doses

10 minutes

tempo ativo

35 minutes

tempo total

Começar a Cozinhar

Ingredientes

¼ cup avocado or other neutral-tasting oil

1 medium red onion, coarsely chopped, divided

1 jalapeño, seeds removed if desired, coarsely chopped, divided

½ teaspoon ground cumin

1 cup long-grain white rice

1 (15-ounce) can black or pinto beans

1 can diced green chile

Kosher salt

3 cups corn kernels (from 3 cobs, or two drained 15-ounce cans, or frozen corn, thawed and shaken dry)

¼ cup chopped cilantro, plus more leaves for garnish

1 lime

4 ounces grated Monterey Jack cheese (1 cup)

1 large avocado

Instruções

In a large skillet or Dutch oven with a lid, heat 2 tablespoons oil over medium. Add half the red onion and half the jalapeño, along with the cumin, and cook until fragrant and softened, 3 to 5 minutes. Add the rice and beans (including the bean liquid). Fill the can with water and add that, too (1¾ cups). Season with 1 teaspoon salt. When boiling, cover, reduce heat to low and cook undisturbed until the rice is tender, 18 to 20 minutes.

Meanwhile, in a medium bowl, stir together the remaining half red onion, half jalapeño and 2 tablespoons oil; the corn; cilantro; and juice from the lime. Season to taste with salt.

When the rice is ready, turn off the heat and sprinkle with cheese. Cover and let rest for 4 minutes. Spoon the rice and beans into bowls. Quarter the avocado and add a piece to each bowl, then top with the corn salsa and a few leaves of cilantro.

Notas

https://cooking.nytimes.com/recipes/758128148-burrito-bowls

10/05/2025 — Twas great. A definite addition to the weeknight routine. I doubled the onion and jalapeño and added garlic and taco spice mix to the sauteeing step. Also added a can of green chiles with the rice and beans. Weekend prep work could be dicing one onion and one jalapeño so you can get going right away.

Informação Nutricional

Tamanho da Dose

Calorias

778.5 kcals

Gordura Total

35.7 g

Gordura Saturada

9.1 g

Gordura Insaturada

6.2 g

Gordura Trans

0.1 g

Colesterol

29.4 mg

Sódio

975 mg

Carboidratos Totais

97.8 g

Fibra Alimentar

13.9 g

Açúcares Totais

6.3 g

Proteína

24.3 g