Pioneer Woman Burrito Bowls Recipe

This Pioneer Woman Burrito Bowls Recipe is an easy and hearty recipe, which is made with ground beef and black beans. It’s the perfect weeknight dinner, ready in about 1 hour and 10 minutes.

Pioneer Woman Burrito Bowls Recipe Ingredients

• 1 tbsp olive oil
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped sweet onion
• 1 lb lean ground beef
• 1 tbsp taco seasoning
• 1/2 tsp chili powder
• 1/2 cup salsa
• 1 (15-oz) can black beans, rinsed and drained
• 1 (15-oz) can corn, drained
• 1 (10-oz) can diced tomatoes
• 1 (4-oz) can diced green chiles
• 1 cup jasmine rice, rinsed
• 2 cups chicken stock
• 1 cup shredded cheddar/jack cheese
• Salt & pepper, to taste

How To Make Pioneer Woman Burrito Bowls

1. Cook the Rice: In a medium saucepan, bring the 2 cups of chicken stock to a boil. Add the rinsed jasmine rice, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the liquid is absorbed and the rice is tender. Fluff with a fork.
2. Sauté the Vegetables: While the rice cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped red bell pepper and sweet onion and cook, stirring occasionally, until softened, about 5-7 minutes.
3. Brown the Beef: Add the lean ground beef to the skillet with the vegetables. Cook, breaking the meat apart with a spoon, until it is fully browned. Drain off any excess fat from the skillet.
4. Combine and Simmer: Stir in the taco seasoning and chili powder until the beef is well-coated. Add the salsa, rinsed black beans, drained corn, diced tomatoes, and diced green chiles. Stir everything to combine and bring the mixture to a simmer. Let it cook for about 10 minutes for the flavors to meld together.
5. Assemble the Bowls: Spoon a generous portion of the cooked jasmine rice into the bottom of each bowl. Top with the beef and bean mixture.
6. Garnish and Serve: Sprinkle the shredded cheese over the hot beef mixture so it gets melty. Add any other desired toppings and serve immediately.

Recipe Tips

• How to get the best flavor? Don’t rush the first few steps. Allowing the onions and peppers to soften and sweeten builds a crucial flavor base. Likewise, ensuring the beef is properly browned before adding seasonings creates more depth.
• Can I use different rice? Yes, you can use brown rice for extra fiber, but you will need to adjust the cooking time and liquid amount according to the package directions, as it takes longer to cook.
• How to make it spicy? For more heat, add a pinch of cayenne pepper along with the chili powder, use a hot salsa, or stir in some finely diced jalapeño with the onions and peppers.
• What’s the key to good meal prep? For the best texture, store the rice and the beef mixture in separate airtight containers in the refrigerator. This prevents the rice from becoming mushy. Reheat and assemble when you’re ready to eat.

Toppings for Burrito Bowls

This dish is all about customization. Set out small bowls of toppings so everyone can build their perfect bowl.

• Sour cream or plain Greek yogurt
• Diced avocado or guacamole
• Fresh cilantro
• Extra salsa or pico de gallo
• Crushed tortilla chips for crunch
• Lime wedges for squeezing over the top

How To Store Burrito Bowls

• Refrigerate: Store the rice and the beef mixture in separate airtight containers in the refrigerator for up to 4 days.
• Freeze: The beef mixture freezes very well. Let it cool completely, then transfer it to a freezer-safe bag or container and freeze for up to 3 months. The rice can also be frozen, but its texture may change slightly upon reheating.

Burrito Bowls Nutrition Facts

• Calories: 300 kcal
• Fat: 10g
• Carbohydrates: 28g
• Protein: 25g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Pioneer Woman Burrito Bowls Recipe

Recipe by MarryCourse: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

A savory mix of seasoned ground beef, black beans, and corn served over fluffy rice for a fully loaded, satisfying meal.

Ingredients

• 1 tbsp olive oil

• 1/2 cup chopped red bell pepper & 1/2 cup chopped sweet onion

• 1 lb lean ground beef

• 1 tbsp taco seasoning & 1/2 tsp chili powder

• 1/2 cup salsa

• 1 can each: black beans (rinsed), corn (drained), diced tomatoes, diced green chiles

• 1 cup jasmine rice, rinsed

• 2 cups chicken stock

• 1 cup shredded cheddar/jack cheese

Directions

• Cook jasmine rice in chicken stock according to package directions until tender.
• Meanwhile, sauté bell pepper and onion in olive oil until soft. Add ground beef and cook until browned; drain fat.
• Stir in taco seasoning, chili powder, salsa, beans, corn, tomatoes, and chiles.
• Bring the mixture to a simmer and cook for 10 minutes to allow flavors to meld.
• To serve, spoon rice into bowls and top with the beef mixture.
• Sprinkle with shredded cheese and add your favorite garnishes.

Notes

• Rinsing the rice before cooking removes excess starch and helps prevent it from becoming sticky.
• For meal prep, store the cooked rice and the beef mixture in separate containers to maintain the best texture.
• Feel free to customize with extra vegetables like zucchini or mushrooms, or use ground turkey instead of beef.
• Don’t skip the 10-minute simmer time for the beef mixture; this step is key for developing deep flavor.