Skinny Burrito Bowls
- Serves: 6
- kcal: Calories: 348 | Total Fat: 6 g | Saturated Fat: 1 g | Trans Fat: 0 g | Cholesterol: 29 mg | Sodium: 624 mg | Carbohydrates: 57 g | Dietary Fiber: 10 g | Sugars: 6 g | Protein: 20 g | SmartPoints: 5
The first time a ravenous burrito eater took too large of a bite of her burrito, spilling its contents all over her plate, and hungrily scooped them up with her fork, the burrito bowl was born.
Step by Step Directions
Over medium heat, in a skillet, cook the onion and ground turkey. The turkey should be cooked until it's no longer pink. Drain off any fat, then push the turkey to one side of the skillet. Add the rice and toast for about 1 minute.
Add the broth, rice, 1 cup salsa, 1 cup diced tomatoes, taco seasoning, corn, and the beans. Bring to a boil then lower the heat and simmer for about 10-15 minutes, or until the rice is tender. Season with salt and pepper. If it starts to dry up, just add a little more broth. Turn off the burner.
Mix in the cheese. It will melt with the heat.
Serve in individual bowls and garnish with the remaining tomatoes, salsa, and chives. You can also garnish it with fresh avocado, and lettuce.
NOTE: The Taco Seasoning Mix recipe can be found in the Off Grid Wilderness Living recipe files.
NOTE: If using long grain brown rice, it will need to be cooked in advance. Uncle Ben's 10 minute brown rice was used in this recipe.
FREEZING: Cook the rice dish and cool before adding to freezer safe dishes or ziplock bags. Thaw the rice in the fridge before reheating. Also, add the cheese once the rice is hot, stir to melt, top with chives or green onions and serve.