Burrito Bowl

Serves: 6 

For Beans:
Pinto beans2 cansdrained
Onion1 mediumchopped
Jalapeno1 mediumchopped
Garlic2 clovesshredded
Oil2 tbsp
Saltto taste
Smoked paprika2 tsp
Red chili powder1/2 tsp
Water1 cupas needed
For Rice:
Rice1.5 cups
Garlic3 clovesshredded
Onion1 largechopped
Jalapeno1 mediumchopped
Crushed tomato15 oz
Olive oil2 tbsp
Smoked paprika2 tsp
Red chili powder1 tsp
Saltto taste
Oregano1/2 tsp
Cumin powder1 tsp
Water1.5 cupsas needed
Guacamoleas needed
Lettuce1/2 headchopped
Cilantro dipas needed
Cheddar cheeseto tasteshredded


  • 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

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