Burrito Bowl

Hi guys, it’s winter in the Land Down Under, so expect a lot of winter-warming recipes for the next couple of months!

Burrito Bowl: I’ve been craving a burrito for the last 2 weeks since I got back from LA. Using the ingredients that I’ve found at the local grocery store here at the small town I’ve been posted to, I’ve managed to create a version that nearly satisfied that craving. Hmm, I guess I’ll have to stalk the taco truck when I get back to my apartment in Sydney in 3 weeks. For this recipe, you can change the amount of jalapeño or cayenne peppers to taste if you want hotter or milder.

Ingredients: 1 capsicum, diced
1 onion, diced
500g lean ground beef
400g corn kernels
400g diced tomato
400g mixed beans
300g salsa
6 jalapeño peppers, sliced
2 cups brown rice
1 tsp cayenne pepper
4 cups chicken stock
shredded cheddar cheese, to taste

1. In a big pot on medium heat, soften the capsicum and onion in olive oil.WP_20150531_19_14_50_Pro
2. Add in the ground beef and brown.WP_20150531_19_17_39_Pro
3. Add in the corn, tomato, salsa, mixed beans, jalapeño peppers, cayenne pepper and rice. Mix well.
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4. Add in the chicken stock and bring to a boil, while mixing.WP_20150531_19_27_00_Pro
5. Bring to a simmer and keep mixing until the rice is cooked and the stock has reduced.
6. Serve with cheese garnish on top.WP_20150531_20_01_20_Pro

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