Beef Burrito Bowl | Chef CookIt

Informations supplémentaires

30 min. | 769 kcal | easy | Express, Family, Spicy | Printable version

1. Cook the rice 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. Setup Chop the cilantro and the pickled jalapeños. Cut the onion and the peppers into strips.

3. Cook the vegetables 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. Cook the beef 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. Make the corn salad 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. Plate your dish 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. It is possible to leave everything in the center of the table like a salad bar and let everyone help themselves. Bon appétit!

280gGround Beef

140gBasmati Rice

3unitMini colorful peppers

199mlCorn Kernels

0.25unitRed Cabbage

86mlSour Cream

1unitLime

1unitYellow Onion(s)

40gMild Cheddar

1unitCilantro

30mlJalapeño(s)

6gSpice Mix (Garlic Powder,Chili Powder,Cumin Powder,)

What you need Pot, pan, bowl.

769 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 76g

25%

fat 33g

51%

cholesterol 115mg

38%

fiber 6g

24%

protein 43g

saturated 15g

75%

sodium 388mg

16%

sugar 6g

trans 1g

vitaminA 0mg

vitaminC 0mg

iron 0mg

calcium 0mg

potassium 0mg