Burrito Bowl Bliss
Who needs a wrap when you can have a bowl? We’re talking burrito goodness without the tortilla, and we’re obsessed!
The Perfect Combination
Whole-grain brown rice, crunchy cabbage, chopped tomatoes, diced avocado, sliced green onions, and crumbled cheese come together in perfect harmony. And the star of the show? BUSH’S Southwestern Style Pinto Beans, adding a spicy kick to this fresh-tasting bowl.
Let’s Get Cooking!
Rice Perfection
In a medium saucepan, combine 1 cup of brown rice with 2 cups of water and a pinch of salt. Bring to a boil over high heat, then reduce the heat to low, cover, and cook for about 25 minutes, or until the rice is tender and the water is absorbed. Alternatively, use 3 cups of cooked rice, heated through.
Veggie Prep
While the rice is cooking, prepare the vegetables:
- Cabbage Crunch: Combine sliced cabbage with 1 ½ teaspoons of cider or red wine vinegar and 1/8 teaspoon of salt. Stir well to combine.
- Green Onion Delight: Trim and discard the ends of the green onions, then thinly slice the remaining green and white portions.
- Tomato Treat: Remove the stem and chop the fruit.
- Avocado Bliss: Remove the pit and peel from the avocado, then dice the flesh.
Bean Time!
When the rice is nearly ready, heat the beans. Pour the beans into a microwave-safe bowl and microwave on high for 1–2 minutes, or until heated through. Alternatively, heat the beans in a small pot on the stove.
Assembly Required
When the rice is ready, divide it into four bowls. Arrange the beans and vegetables over the rice. Sprinkle each bowl with cotija or feta cheese, drizzle with hot sauce, and garnish with a wedge of lime.
Nutritional Information
(Served 4)
Enjoy your delicious burrito bowl!
Leave a Reply