These Dump-and-Go Burrito Bowls are an easy dinner recipe with almost no prep work! Just toss all of the ingredients into a pot and you’ll have a healthy vegetarian meal to nourish your family -- in less than an hour.
Optional, for serving: shredded lettuce, grated cheddar cheese, fresh cilantro, sour cream, fresh salsa or pico de gallo, avocado or guacamole
Instructions
Place all of the ingredients in a large skillet or pot.
Bring to a boil; cover with a lid, reduce heat to low, and simmer (covered) for 45 minutes, or until rice is tender and liquid is absorbed.
Serve rice mixture in a bowl over lettuce, if desired. Garnish with toppings of choice.
Notes
*If you prefer to use white rice instead of brown rice, reduce the cooking time to 15-20 minutes.
Burrito Bowl Meal Prep: cook the rice and bean mixture in advance and keep it in your refrigerator for up to 5 days. This makes it quick and easy to assemble your burrito bowls any time you want them!
For a Beef Burrito Bowls recipe, try adding cooked ground beef taco meat to your bowl, along with the beans, rice and other toppings. You can also make Steak Burrito Bowls by adding grilled steak or Carne Asada to your bowl.
Chicken Burrito Bowls in the Slow Cooker: In addition to this rice and bean mixture, you can prepare my Mexican Chicken recipe in the Crock Pot and add the cooked chicken to your bowls.