Cook Rice: Combine Rice and Water in a saucepan. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until water is absorbed. Fluff with a fork.
Cook Beef: Brown Ground beef in a skillet over medium heat. Drain off any excess grease. Stir in Taco seasoning and cook for another 2-3 minutes.
Prepare Chimichanga Sauce: In a small bowl, combine all Chimichanga Sauce ingredients and mix well.
Assemble Bowls: Divide Rice, Black beans, and Ground beef evenly among four bowls.
Top with Shredded cheddar cheese, Diced tomatoes, and Sliced green onions.
Drizzle generously with Chimichanga Sauce and serve immediately.
Ingredients
4
1 lb450 gGround beef
1 tbsp15 mLTaco seasoning
1 cup200 gWhite rice
2 cups480 mLWater
1 can (15 oz)425 gBlack beans-rinsed and drained
1/2 cup120 mLSour cream
1/4 cup60 mLSalsa
1 tbsp15 mLLime juice
1/2 tsp2.5 mLChili powder
1/2 cup60 gShredded cheddar cheese
1/4 cup30 gDiced tomatoes
1/4 cup30 gSliced green onions
Equipment
Large skillet
Medium saucepan
Mixing bowl
Four bowls
Instructions
Cook Rice: Combine Rice and Water in a saucepan. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until water is absorbed. Fluff with a fork.
Cook Beef: Brown Ground beef in a skillet over medium heat. Drain off any excess grease. Stir in Taco seasoning and cook for another 2-3 minutes.
Prepare Chimichanga Sauce: In a small bowl, combine all Chimichanga Sauce ingredients and mix well.
Assemble Bowls: Divide Rice, Black beans, and Ground beef evenly among four bowls.
Top with Shredded cheddar cheese, Diced tomatoes, and Sliced green onions.
Drizzle generously with Chimichanga Sauce and serve immediately.
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