ONE POT BURRITO BOWLS
- Prep Time : 20 minutes
- Cook Time : 25 minutes
- Yield : Serves 6
INGREDIENTS
- 2-4 Tablespoons~Divided Vegetable Oil
- 24 Ounces Ground Turkey
- 2 Teaspoons~ Divided Salt
- 1/2 Teaspoon Black Pepper
- 1/2 Cup Yellow Onion, Chopped
- 4 Cloves Garlic, Minced
- 1 Tablespoon Chili Powder
- 1 Teaspoon Ground Cumin
- 1 Teaspoon Dried Oregano
- 1/2 Teaspoon Smoked Paprika
- 1/4 Teaspoon Granulated Sugar
- 1 Cup Long Grain White Rice
- 1~ 14.5 Ounce Can Diced Tomatoes, Drained
- 1~ 15 Ounce Can Black Beans, Drained and Rinsed
- 1~4 Ounce Can Mild Diced Green Chiles, Drained
- 1/2 Cup Frozen or Canned Corn, Drained
- 2 1/2 Cups Beef Broth
- 1 Cup Extra Sharp Cheddar Cheese, Grated
- 1 Cup Monterey Jack Cheese, Shredded
- Optional Toppings:
- 2-4 Medium Tomatoes, Chopped
- 1 Avocado, Diced
- 1/3 Cup Fresh Cilantro, Roughly Chopped
- 4 Green Onions, Sliced
- As Needed Sour Cream
INSTRUCTIONS
- In a large Dutch oven, heat 1 Tablespoon of vegetable oil over medium heat. Add the ground turkey, 1 teaspoon salt and 1/2 teaspoon black pepper. Cook just until turkey in no longer pink. Remove to a plate and set aside.
- In the same Dutch oven, add 1~2 Tablespoons of oil and cook the onion and garlic, over medium low heat, until they're soft, about 6 minutes. Add 1 teaspoon salt, chili powder, cumin, oregano, paprika and sugar and cook 1 minute, stirring often so the spices don't burn. (If pan is too dry, add a little oil so spices don't burn.) Add the rice, canned tomatoes, black beans, diced chiles, corn, beef broth and browned turkey and bring to a boil. Reduce the heat and cover with a tight fitting lid. Cook on low until the rice is done and cooked through, about 20~25 minutes.
- Turn the cook top off, top with the shredded cheese, place the lid back on and let sit until the cheese is melted, about 5 minutes.
- Top as desired and serve!
