(Don't forget: You have until this Saturday, May 7 at 4pm EST to enter my fabulous Le Creuset French Oven giveaway!)
Today is Cinco de Mayo, one of my very favorite eating holidays. We're doing Pork Carnitas with Corn Salsa, Roasted Tomatillo Cream Sauce and beans and rice washed down with some excellent Mexican libations. Ole!
But what if you need a quick, cook-free (my wonderful SIL J, are you listening?) way to celebrate tonight?
Check out my new Burrito Bowls recipe. Actually, this isn't really a recipe, per se, more of a way to celebrate without extensive details...a great way to enjoy this holiday.
3 cups cooked brown rice
1/4 cup chopped cilantro
juice of one lime
1 tablespoon extra virgin olive oil
2 - 15 ounce cans black beans
1/2 - 1 teaspoon each chili powder, ground cumin, oregano, garlic powder
1/4 cup beer or water
1 cup shredded cheddar cheese
Toppings: salsa, corn, chopped cilantro, shredded lettuce, diced tomatoes, guacamole, diced red onion, sour cream, etc.
In a medium bowl, mix rice (if you don't want to cook the rice, buy frozen, already cooked brown rice), cilantro, lime and olive oil.
In a microwave safe dish or bowl, mix the black beans, spices and beer or water. Cook on high for 2 minutes. Stir well, let sit for five minutes.
Assemble the rest of your ingredients. By all means, feel free to get creative and make your own quick salsa or guacamole, but store bought works great too.
Prepare each bowl:
In each bowl place 3/4 cup rice, topped by an equal amount of the black bean mixture. Top with cheese and any other desired toppings:
Garnish with a few tortilla chips.
Peas and Love,