Easy Burrito Bowls

So one day, as Gary and I were sifting through some new recipes online, we thought to ourselves, "Burritos are amazing, why not try a little variety and make some burrito bowls?" And here is where it brought us. We found what looked like a great burrito bowl recipe, put it on the menu, and got straight to work.

The great thing about a recipe like this is that it's a quick fix meal. We had prepared the rice the previous day to save some time, and also because we thought cold fried rice would be better suited for burrito bowls than fresh warm rice.

Mmm, look at all those delicious veggies! 

Easy Burrito Bowls

Makes 6 servings

Prep time: 10 minutes / Cook time: 15 minutes

Ingredients: 

• 1 cup uncooked rice
• 1 cup salsa
• 3 cups chopped romain lettuce
• 1 15-ounce can kernel corn, drained
• 1 15-ounce can black beans, drained and rinsed
• 2 roma tomatoes, diced
• 1 avocado, halved, seeded, peeled and diced

Directions: 

1. In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; let cool and stir in salsa; set aside. (For us, this was done the previous day - chilled in the fridge overnight).
2. To assemble the bowls, divide rice mixture into serving bowls; top with lettuce, corn, black beans, tomatoes, and avocado. 
3. Serve immediately, drizzled with sauce of choice.*

*Original recipe calls for homemade chipotle sauce. We didn't have all the ingredients so we skipped out for this time. 

Rating: 7/10

I think that the lack of sauce probably diminished the rating of this recipe. Although I do love all the individual ingredients called for in the recipe, it didn't make my tastebuds jump from joy. It was fine and I enjoyed the meal as it was, but there is certainly room for improvement. 

Original recipe found at: http://damndelicious.net/2014/09/10/easy-burrito-bowls/