Burrito Bowl

Serves: 6 

Ingredients	Qty	Prep
For Beans:
Pinto beans	2 cans	drained
Onion	1 medium	chopped
Jalapeno	1 medium	chopped
Garlic	2 cloves	shredded
Oil	2 tbsp
Salt	to taste
Smoked paprika	2 tsp
Red chili powder	1/2 tsp
Water	1 cup	as needed
For Rice:
Rice	1.5 cups
Garlic	3 cloves	shredded
Onion	1 large	chopped
Jalapeno	1 medium	chopped
Crushed tomato	15 oz
Olive oil	2 tbsp
Smoked paprika	2 tsp
Red chili powder	1 tsp
Salt	to taste
Oregano	1/2 tsp
Cumin powder	1 tsp
Water	1.5 cups	as needed
Toppings
Guacamole	as needed
Lettuce	1/2 head	chopped
Cilantro dip	as needed
Cheddar cheese	to taste	shredded

Method:

• Fry the onion and jalapeno with a little oil for 5 minutes in a 3 qt pot
• Add garlic and saute for another few minutes
• Add the crushed tomatoes, oregano, cumin powder, paprika, salt, and red chili powder and cook well
• Mix the rice with the tomatoes and add water
• Turn heat to medium-high and bring to a boil
• Reduce heat to medium and cook covered for another 15 minutes
• Turn off the heat and let it stand for 10 minutes before plating
• Fry the onion and jalapeno in a little oil
• Add the garlic and saute for a few minutes
• Add the rinsed beans, smoked paprika, salt, and red chili powder
• Use a little water to deglaze the pan if needed
• Saute for a few minutes on medium-high
• Add the water and mash the beans until desired consistency
• Plate the rice, beans, lettuce, and guacamole. Top with cheese and cilantro dip. Serve with tortilla chips on the side

Notes:

Since crushed tomatoes only come in 28oz cans, combine this recipe with half a portion of the Baked Pasta