Burrito Bowl in a Skillet
A hearty burrito bowl made in one skillet with savory ground beef, rice, and beans. This easy recipe is gluten-free, high protein, and ready in 30 minutes.
Servings: 6 bowls
Ingredients
- 1 tbsp olive oil
- 1/2 yellow onion finely chopped
- 1/2 red bell pepper chopped
- 1 lb lean ground beef
- ½ cup chunky salsa
- 15 oz can black beans rinsed and drained
- 15 oz can corn drained
- 14.5 oz can diced tomatoes
- 4 oz can diced green chiles
- 1 cup dry basmati rice rinsed
- 1 tbsp taco seasoning
- ½ tsp chili powder
- 2 cups chicken broth
- 1 cup shredded cheddar
- Sea salt to taste
- Black pepper to taste
Toppings
- 1 avocado sliced
- 1 green onion chopped
- 1 large tomato chopped
- Cilantro chopped
Instructions
- In a large skillet, heat olive oil over medium-high heat. Add in the onion and red bell pepper. Sauté for around 2 minutes.
- Now, add in the ground beef, break it apart with a spatula, and cook until it browns up, stirring throughout. It should take around 7-8 minutes. Drain the skillet of grease. Add some salt and black pepper to the skillet according to your tastes.
- Now, add salsa, black beans, corn, tomatoes, green chiles, basmati rice, taco seasoning, chili powder, and chicken broth. Give the skillet a very good stir.
- Cover the pan, reduce the heat, and simmer for 15 minutes until the rice has fully cooked.
- Stir, salt, and pepper the skillet, then sprinkle with cheddar cheese. Cover the skillet with a lid and let it simmer for another 2-3 minutes until the cheese melts. Remove from heat.
- Spoon the burrito into bowls, cover with avocado, green onion, tomato, and cilantro before serving.
Nutrition
Serving: 1 bowl (20 oz) | Calories: 558kcal | Carbohydrates: 60g | Protein: 31g | Fat: 23g | Saturated Fat: 7.9g | Polyunsaturated Fat: 2.1g | Monounsaturated Fat: 10g | Trans Fat: 0.6g | Cholesterol: 69mg | Sodium: 1345mg | Potassium: 1182.7mg | Fiber: 12g | Sugar: 9.6g | Calcium: 230mg | Iron: 5.9mg