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Steak Burrito Bowl

Steak Burrito Bowl


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Who needs a tortilla? Not you, especially when you have everything you love about burritos (steak, rice, beans and all the fixings) combined in one big, beautiful bowl.MORE+LESS-

Updated December 12, 2016

Cilantro Lime Rice

2

cups long-grain white rice

1/4

cup finely chopped fresh cilantro

3

tablespoons fresh lime juice

Beans

1

serrano chile, seeded and diced

1

package (1 oz) Old El Paso™ original taco seasoning mix

1

can (15 oz) pinto beans, drained, rinsed

1

can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained

1

can (4.5 oz) Old El Paso™ chopped green chiles

Toppings

1/2

cup crumbled Cotija cheese

Hide Images

  • 1

    In large shallow dish, beat 3 tablespoons lime juice, 2 tablespoons olive oil, 1 teaspoon salt and 1/2 teaspoon pepper with whisk. Add flank steak; turn to coat. Cover and refrigerate 1 hour.

  • 2

    In 2-quart saucepan, heat water to boiling. Add rice and 1 teaspoon salt; cover, and reduce heat to simmering. Simmer 16 to 18 minutes or until water is absorbed and rice is just tender.

  • 3

    In small bowl, beat 1/4 cup cilantro, 3 tablespoons lime juice and 1 tablespoon olive oil with whisk. Stir into cooked rice; fluff with a fork.

  • 4

    In 10-inch skillet, heat 1 tablespoon oil over medium heat until hot. Add onion and serrano chile; cook and stir about 4 minutes or until vegetables are softened. Add taco seasoning mix, and stir to combine. Add beans, tomatoes and green chiles; heat to boiling. Reduce heat to low; simmer 10 minutes.

  • 5

    Set oven control to broil. Spray broiler pan rack with cooking spray. Place flank steak on rack in pan. Broil with top 3 to 4 inches from heat 6 minutes. Turn; broil 6 minutes longer for medium doneness. Transfer to cutting board; let stand 10 minutes. Cut across grain into thin slices, then into 1-inch pieces.

  • 6

    Divide rice among 6 serving bowls; top with bean mixture, steak and Toppings.

Expert Tips

  • Guacamole makes another great topping for this addictive burrito.
  • Serrano chiles can add a little (or a lot) of heat to a dish. If you prefer your beans on the mild side, feel free to leave the chile out.
  • Beans can be made up to 2 days in advance. Reheat in a saucepan on low heat.

Nutrition Facts

Serving Size: 1 Serving
Calories
700
Calories from Fat
230
% Daily Value
Total Fat
25g
39%
Saturated Fat
8g
39%
Trans Fat
0g
Cholesterol
90mg
31%
Sodium
1640mg
68%
Potassium
790mg
23%
Total Carbohydrate
78g
26%
Dietary Fiber
6g
26%
Sugars
5g
Protein
40g
Vitamin A
20%
20%
Vitamin C
15%
15%
Calcium
20%
20%
Iron
40%
40%
Exchanges:

3 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1/2 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.


Watch the video: Steak Burrito Bowl homemade