Burrito Bowls with Southwest Chipotle Rice
Ingredients
- Burrito Bowls with Southwest Chipotle Rice
- yield: 6 servings
- Enjoy the components of a burrito in a bowl minus the tortilla. Just as delicious and less messy.
- Make the rice:
- 2 tablespoons bacon grease or cooking oil
- 1 medium sweet onion use Vidalias if you can get them, chopped
- 2 to 3 cloves of garlic finely minced
- 2 cups white long grain rice - I use Basmati
- 1 15 ounce can black beans, drained
- 1 14.5 ounce can diced tomatoes and their juice
- 1 cup corn kernels fresh, canned or frozen
- 1 to 2 chipotle peppers in adobo sauce finely minced
- 3 cups water or chicken stock
- 1 teaspoon kosher salt
- Southwest Chipotle Rice. Long grain white rice with onions garlic, black beans, tomatoes, corn and chipotle pepper.
- assemble burrito bowls:
- Fiesta Pulled Pork
- Southwest Chipotle Rice
- shredded lettuce
- tomatoes
- green onions chopped
- additional suggested toppings:
- pickled jalapeno peppers
- pickled onions
- salsa
- shredded cheese
- sour cream
- guacamole
- black olives
Instructions
- Burrito Bowls with Southwest Chipotle Rice
- yield: 6 servings
- Add bacon grease and onion to a large saucepan. Cook on medium heat, stirring occasionally, for 10 to 15 minutes or until onion is soft. Add garlic and cook and additional 5 minutes.
- Stir in rice, black beans, tomatoes and their juice, corn and minced chipotle pepper. Stir until all ingredients are mixed well.
- Add water and salt. Stir. Cover and cook on medium heat,stirring occasionally, until all the water is absorbed and the rice is tender. Check frequently to make sure the rice isn't' sticking to the pan.
- Remove from heat, keep covered and let sit for 10 minutes.
- Fluff with a fork before serving. Taste for seasonings and adjust.
- Southwest Chipotle Rice. Long grain white rice with onions, garlic, black beans, tomatoes, corn and chipotle pepper.
- assemble burrito bowls:
- Arrange rice, pulled pork, lettuce, tomato and green onion in a bowl. Top with your favorite toppings.
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