Poor Man's Burrito Bowls

Ingredients

• 2 cup uncooked long grain white rice
• 0.5 tsp salt
• 3 cup water (For cooking the rice)
• 15 oz black beans (Use undrained)
• 0.5 tsp ground cumin
• 0.25 tsp garlic powder
• 16 oz salsa
• 6 oz shredded cheese (About 1 1/2 cups total; approximately 1 oz, or 1/4 cup, per bowl)
• 1 bunch green onions (Sliced)
• 1 jalapeño (Optional; sliced)

Steps

1. 1

   Add the rice, salt, and water to a medium sauce pot. Cover the pot with a lid and bring the water to a full boil over high heat.

2. 2

   Once the water is boiling, reduce the heat to low and simmer the rice for 15 minutes.

3. 3

   Turn off the heat and let the rice sit for an additional 5 minutes with the lid still in place. Fluff the rice just before serving.

4. 4

   While the rice cooks, add both cans of undrained black beans to a small sauce pot.

5. 5

   Add the cumin and garlic powder to the beans. Heat over medium heat, stirring often, until the beans are heated through.

6. 6

   Slice the green onions and the jalapeño, if using.

7. 7

   Once the rice is cooked, build the bowls. Add 1 cup cooked rice, 1/2 cup warm black beans, 1/3 cup salsa, and 1 oz shredded cheese, about 1/4 cup, to each bowl.

8. 8

   Top each bowl with a few sliced green onions and jalapeños, then serve.

Notes

The recipe's serving instructions specify 1 cup cooked rice, 1/2 cup beans, 1/3 cup salsa, and 1 oz cheese per bowl. The source also notes that the bowls can be served for breakfast with an added egg, but no egg is included in the base recipe.

Nutrition per serving

• main
• Mexican-inspired
• vegetarian
• meatless
• budget-friendly
• weeknight meal
• one-pot
• quick