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Burrito Bowl

Recipe Video


  • 1 C water
  • 1 C uncooked brown rice
  • 2 Tbsp olive oil, divided
  • 1/4 red onion
  • 1 red bell pepper
  • 2 garlic cloves
  • 2 C spinach or other greens
  • 1 can (14-oz) low-sodium black beans
  • 1/2 C Salsa, divided
  • 1/4 jalapeño
  • 2 C cooked chicken breast (optional)
  • 1 tsp taco seasoning
  • 1 lime
  • salt & pepper to taste


Mise en Place

  • Prepare Taco Seasoning per recipe directions
  • Prepare chicken per recipe directions (if using)
  • Wash and dry produce
  • Chop spinach, slice onion and bell pepper, and mince garlic and jalapeño
  • Drain and rinse black beans
  • Measure out the olive oil, brown rice, salsa, and taco seasoning

Prepare Brown Rice

  • Combine rice and water in a heavy bottomed pot.
  • Bring to a boil and add salt, reduce to a simmer and cover, and let simmer for 35 minutes.
  • Keep covered and all to sit for 15 minutes and fluff with a fork and set aside

Prepare Onion and Pepper Mix sauté pan

  • While the rice is cooking, heat sauté pan over medium heat and add 1/2 Tbsp olive oil.
  • Add the sliced onions, bell pepper, greens and minced garlic. Cook until lightly caramelized, then lightly toss in the greens at the end to wilt.
  • Remove from heat and set up aside

Prepare Burrito Mix

  • Clean out the sauté pan
  • Heat the pan again over medium heat, add 1/2 Tbsp olive oil.
  • Add black beans, jalapeño, 1/4 C salsa, and diced chicken (if using).
  • Cook until heated through, adding 1 Tbsp of water as needed to prevent sticking.
  • Season with salt, pepper, and taco seasoning.
  • Remove from heat and set aside.


  • Portion rice (about ½ C) into 4 serving bowls then pour pepper and onion on top of the rice. Layer on the bean/chicken mixture. Top each bowl with remaining salsa and a squeeze of lime. Serve and enjoy!

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