Beef Burrito Bowl
with lime-cilantro rice, grilled vegetables, corn salad, cheddar cheese and sour cream
Ingredients
- Ground Beef
- Basmati Rice
- Mini colorful peppers
- Corn Kernels
- Red Cabbage
- Sour Cream
- Lime
- Yellow Onion(s)
- Mild Cheddar
- Cilantro
- Jalapeño(s)
- Spice Mix (Garlic Powder,Chili Powder,Cumin Powder,)
Necessary elements
Pot, pan, bowl.
1. Rinse the rice. In a pot, melt 1 2P | 2 3P tbsp of butter and the juice of a lime over medium-high heat. Add the rice and 1.5 2P | 2 3P cups of water. Bring to a boil. Cover and cook for 10-12 minutes over low heat. Once cooked, add half of the chopped cilantro.
2. Chop the cilantro and the pickled jalapeños. Cut the onion and the peppers into strips.
3. In a pan over medium-high heat, add a drizzle of olive oil. Add the onion and the peppers. Season with salt and pepper and cook for 4-5 minutes. Remove and set aside.
4. In the same pan, add the beef and break into pieces. Add the spices, season with salt and pepper. Cook for 5-6 minutes or until the beef is cooked.
5. Drain and rinse the corn. Place in a bowl, add the pickled jalapeños, to taste, (caution! spicy), and half of the cilantro. Season with salt, pepper and mix well. In another bowl, season the cabbage with a drizzle of oil, 1 tbsp. of rice or cider vinegar, a pinch of sugar and salt.
6. Serve the rice with the ground beef, the vegetables, the cabbage, the corn salad, the cheese and the sour cream. Garnish with lime juice to taste. Bon appétit!