So, I’ve been looking at this one-pot burrito bowl recipe in my Pintrest page (in my Clean Eating board). Looked okay but yesterday, I hadn’t been to the grocery store since Sunday (read that as…no “extras” around…just basics). And Jim was in Goose Creek getting his knee stuff done. That meant Mom & I could eat freaky food and not gross him out. So here’s what I did – I modified and adjusted…and added, just a tiny bit here and there.
Beef-less Burrito Bowl
1 tbsp olive oil
1 can refried black beas
1 can organic (or not) diced tomatoes with juice
frozen seasoning blend (or, celery, onion, red bell pepper, diced) about 1/2 cup
1 cup rice (I’m on a jasmine rice kick…but any rice will do – not minute rice tho!)
2 cups liquid (stock, water, wine or a combo of all 3)
Cumin (I probably used 3 tbsp, but to taste)
Ancho chili powder (again, probably about 2-3 tbsp
Dried cilantro about 2 tbsp
Salt and Pepper to taste
I sauteed the seasoning blend until it wasn’t frozen and was beginning to get translucent in the olive oil. Mix in the refried beans and get them pretty well softened/incorporated. Add the tomatoes, rice, liquid and seasoning. Add the corn whenever you are ready.
I kept stirring until the whole thing looked like soup. Pretty thin soup. I brought it to a boil and then…here’s the easy part. Reduce heat, cover, simmer in one pot…for about 20-30 minutes. It’s beans & rice with seasoning all in one pot.
When time was up, it still seemed thin and some of it was sticking to the bottom of my pot, so I did a lot more stirring and scraping the bottom of the pot … and voila, it came out pretty good. I served it wil shredded cheese and chili powder.
The really interesting thing is, it could have actually been the filling to a burrito if I wanted. Because upon shutting the fire off from under it, I began to get a more refried bean-like texture.
Mom liked it, I liked it…and we have left overs. Probably serves 4 healthy appetites.