Ground Beef Burrito Bowl
with lime-cilantro rice, grilled vegetables, corn salad, cheddar cheese and sour cream
Informations supplémentaires
25 min.
|
769 kcal
|
easy
|
|
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 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. Bon appétit!
280gGround Beef
140gBasmati Rice
3unitMini colorful peppers
1unitCorn Kernels
100gSliced red cabbage
2unitSour 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