Shredded Beef Burrito Bowl
Ingredients
For the Mexican Red Rice
- 2-3 tbsp neutral oil
- 1 1/2 cups jasmine rice
- 3 cups water
- 1/2 can tomato sauce
- 1/4 white onion diced
- 1 tsp chicken bouillon powder
- 1/2 tsp onion powder
- handful of cilantro optional
For the beans
- 1 can Pinto beans
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 bay leaf
- salt + pepper to taste
- 1/3 cup water
For the guacamole
- 1-2 ripe avocados
- 1/4 red onion diced
- handful of cilantro
- salt and pepper
- 1 lime juiced
Toppings Options
- pico de gallo
- sour cream
- hot sauce
- shredded cheese
- salsa verde
- pickled red onions
- spinach or lettuce
Instructions
For the Red Rice rice
- Rinse rice in a strainer until the water runs clear and allow to dry. In a skillet, heat oil over medium high heat. Add the dried rice and diced onions and fry until it reaches a golden brown color. Be sure to stir frequently to make sure it doesn't burn.
- Next add in the tomato sauce and cook with the rice for 2 minutes. Then pour in the water. Season with onion powder, garlic powder, chicken bouillon powder, salt and pepper. Taste and adjust seasonings if needed.
- Bring to a boil, then reduce to a simmer. Add in cilantro if desired and cover with foil and cover with a lid. Allow to cook on low for 20 minutes. After 20 minutes turn off the heat and allow to sit untouched for 5 minutes. Then fluff with a fork.
For the beans
- Add rinsed beans to a saucepan. Then add water, garlic powder, onion powder, bay leaves and salt. Taste and adjust if needed. Allow beans to simmer for about 20 minutes of until tender.
For the Guacamole
- Add ripe avocados mash until smooth. Mix in cilantro, red onion, lime juice, salt and pepper to a bowl. Taste and adjust seasonings, if necessary.
To Assemble
- In a bowl layer rice, shredded Mexican beef, beans, shredded cheese, pico de gallo, guacamole, sour cream and your favorite hot sauce and enjoy!