Rice bowls are the utmost in comfort food. And for this one, we're taking the burrito out of the wrap and into the bowl with tender, seasoned meat, fluffy rice and corn salad. You have got to try these burrito bowls!
Ingredients
Rice
2 cups (500 ml) water
½ tsp salt
1 cup (200 g) long-grain parboiled rice
Meat
¾ lb (340 g) lean ground beef
2 tbsp (30 ml) vegetable oil
2 tsp chili powder
1 tsp onion salt
3 tbsp (45 ml) chili sauce
Corn Salad
1 tomato, diced
1 can 1¼ cups (215 g) canned corn kernels, drained
½cup (90 g) canned black beans, rinsed and drained
¼cup (10 g) finely chopped cilantro leaves
Bowls
1 cup (100 g) grated sharp orange cheddar cheese
1 large avocado, ripe but firm, halved and pitted
(see Cheesy Avocado Dip p. 47, steps 1 to 2)
Sour cream, to taste
Lime wedges, to taste
Directions
Rice
1. In a pot, bring the water and salt to a boil. Add the rice and stir with a wooden spoon. Reduce the heat to low. Cover and cook for 18 minutes. Remove from the heat and let sit, covered, for 5 minutes. Remove the lid and fluff the grains of rice with a fork.
Meat
2. In a large non-stick skillet over medium-high heat, cook the meat in the oil with the spices, breaking the meat up with a wooden spoon, for 8 minutes or until nicely browned. Add the chili sauce and continue to cook for 30 seconds while stirring. Keep warm.
Corn Salad
3. In a bowl, combine all of the ingredients. Season with salt and pepper
Bowls
4. Divide the rice, meat mixture and corn salad among four bowls. Top with the cheese, pieces of avocado removed with a spoon and sour cream. Drizzle with lime juice.
Excerpted from My First Recipe Book by Ricardo Larrivée. Copyright © 2024 RICARDO Media Inc. Photography credits: David de Stefano and Jean-Michel Poirier and Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
