Beef Burrito Bowl

By -
1 1/2 cups basmati rice
2 tsp canola oil
1 red onion, chopped (I used a sweet onion and not even close to a whole one)
500 g lean ground beef (1 lb)
1 garlic clove, minced
1 tsp brown sugar
2 tsp chili powder
1 tsp cumin
1 tsp water
1 tsp salt
1 cup water, plus 2 tbsp, divided
2 tbsp tomato paste
1/4 cup sour cream
1 tsp hot chili-garlic sauce (What is this? I used Red Hot Sauce)

lettuce, shredded
cherry tomatoes, halved (i didn't use these)
1 avocado, sliced

1. Cook rice according to instructions.
2. Heat an large frying pan over medium-high heat. Add oil, then onion. Cook until soft. Crumble in beef and garlic and fry until no pink remains. Stir in sugar, chili powder, cumin and salt, one minute. Season with fresh pepper. Add 1 cup water (I used less) and tomato paste. Boil, then reduce heat to medium low and simmer until saucy, about 10 minutes.
3. Stir sour cream with remaining 2 tbsp water (i forgot this) and chili-garlic sauce in small bowl. Divide rice among four bowls.  Top with beef mixture, lettuce, tomatoes, and avocado slices Top with sour cream mixture.

This was good!

Comments

Post a Comment

Popular posts from this blog

Pizza Dough

By -
2 (1/4-ounce) packages active dry yeast 4 1/2 to 5 1/2 cups unbleached all-purpose flour, divided, plus additional for dusting 2 cups warm water (105–115°F), divided 2 teaspoons salt MAKE DOUGH: Whisk together yeast, 2 Tbsp flour, and 1/2 cup warm water in a measuring cup and let stand until mixture develops a creamy foam, about 10 minutes. (If mixture doesn’t foam, discard and start over with new yeast.) Stir together salt and 3 cups flour in a large bowl. Add yeast mixture and remaining 1 1/2 cups warm water and stir until smooth, then stir in 1 cup more flour. If dough sticks to your fingers, stir in just enough flour (up to 3/4 cup), a little at a time, to make dough just come away from side of bowl. (This dough may be wetter than other pizza doughs you have made.) Knead dough on a lightly floured surface with floured hands, lightly reflouring work surface and your hands when dough becomes too sticky, until dough is smooth, soft, and elastic, about 10 minutes. Divide dough i...
Read more

"Light" Caesar Salad

By -
I'm not sure where the "light" comes from. But this was a really good classic Caesar dressing. We even had to resort to (haha) using powdered parmesan from the store and it was still classically good. 1/4   cup   (60 mL)  grated  Parmesan cheese 1/4   cup   (60 mL)  light mayonnaise 2   tbsp   (30 mL)  white wine vinegar 1   tbsp   (15 mL)  extra virgin olive oil 1   tbsp   (15 mL)  water 1   tbsp   (15 mL)  Dijon mustard 1   tsp   (5 mL)  Worcestershire sauce 1   clove garlic , minced 1   pinch   salt 1   pinch   pepper 8   cups   (2 L)  romaine lettuce , torn, 1 small head 1   cup   (250 mL)  prepared croutons 2   tbsp   (30 mL)  cooked  bacon , crumbled In jar, shake together Parmesan cheese, mayonnaise, vinegar, oil, water, mustard, Worcestershire sauce...
Read more