Burrito Rice Bowl Food

BURRITO RICE BOWL

Steps:

• Cook meat with taco seasoning mix as directed on package.
• Spoon rice evenly into 6 serving bowls.
• Top with taco meat and all remaining ingredients.

MEXICAN BURRITO BOWL

Steps:

• In a saucepan, combine the water, rice and juice from the 2 limes.
• Bring rice mixture to a boil.
• Reduce heat and simmer covered until all of the liquid is absorbed.
• While the rice is cooking, chop the onion and the garlic.
• In another saucepan, melt the butter.
• Saute the onions and garlic until the onions are translucent.
• Add the canned tomatoes, white wine and beans.
• Simmer until most of the moisture boils off.
• If including meat, dice up some grilled chicken or pork or steak.
• To serve start with rice in bowl.
• Top with bean/tomato mixture.
• Top with meat if using and cheese, chopped cilantro, salsa, sour cream, etc.
• Eat with chips.

BURRITO BOWL

Steps:

• In a medium bowl, toss the rice with the cilantro and the orange zest. Divide the rice evenly among 4 individual serving bowls. Top with the black beans and half of the pico de gallo. Add warm carnitas and top with the rest of the pico de gallo. Sprinkle on the cheese, and spoon a dollop of the sour cream on top. Finish with the chopped green onions.
• In a small bowl, mix 1 teaspoon salt with the pinch of sugar. In a medium bowl, toss the tomatoes gently with the salt mixture. Add onion and jalapeno and combine. Place the avocado on top of the tomato mixture and squeeze with lime juice to coat the avocado. Sprinkle on the cilantro, and stir to combine. Serve.
• Rinse and dry the pork shoulder. Salt and pepper liberally. Mix the oregano and the cumin with olive oil and rub all over pork. Place the pork in a slow cooker and top with the onion, garlic, and jalapeno. Squeeze over the juice of the orange and add the two halves. Cover and cook on low for 8 to 10 hours or on high 4 hours. Once the meat is tender, remove from slow cooker and let cool slightly before pulling apart with a fork. In a large saute pan, heat the vegetable oil over high heat. Press the carnitas into the oil and fry until crusty on one side. Serve.

CAULIFLOWER RICE BURRITO BOWL

Steps:

• Place cauliflower in the bowl of a food processor. Pulse until cauliflower is very finely chopped and resembles quinoa. Heat a large cast iron skillet over high heat. Add 2 tablespoons olive oil, swirl to coat, and add cauliflower. Season with salt and pepper and cook, stirring only occasionally, until golden brown, about 5-6 minutes. Scrape into two serving bowls and top with lime zest. Return skillet to heat. Add 2 tablespoons olive oil. Add red pepper, onions, and jalapeno or serrano. Season with salt and pepper and cook until softened on medium-high heat, about 4 minutes. Add cumin seeds, toss to coat, and continue to cook until seeds are just toasted, about 30 seconds.
• Divide mixture between serving bowls. In a small bowl, combine beans, lime juice, and remaining 1 tablespoon olive oil. Season with salt and pepper and divide between serving bowls. Add avocado, herbs, yogurt or sour cream, and salsa to serving bowls, dividing evenly. Serve.