Steak Burrito Bowl

Who needs a tortilla? Not you, especially when you have everything you love about burritos (steak, rice, beans and all the fixings) combined in one big, beautiful bowl.MORE+LESS-

Updated December 12, 2016

Cilantro Lime Rice

2

cups long-grain white rice

1/4

cup finely chopped fresh cilantro

3

tablespoons fresh lime juice

Beans

1

serrano chile, seeded and diced

1

package (1 oz) Old El Paso™ original taco seasoning mix

1

can (15 oz) pinto beans, drained, rinsed

1

can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained

1

can (4.5 oz) Old El Paso™ chopped green chiles

Toppings

1/2

cup crumbled Cotija cheese

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• 1

  In large shallow dish, beat 3 tablespoons lime juice, 2 tablespoons olive oil, 1 teaspoon salt and 1/2 teaspoon pepper with whisk. Add flank steak; turn to coat. Cover and refrigerate 1 hour.

• 2

  In 2-quart saucepan, heat water to boiling. Add rice and 1 teaspoon salt; cover, and reduce heat to simmering. Simmer 16 to 18 minutes or until water is absorbed and rice is just tender.

• 3

  In small bowl, beat 1/4 cup cilantro, 3 tablespoons lime juice and 1 tablespoon olive oil with whisk. Stir into cooked rice; fluff with a fork.

• 4

  In 10-inch skillet, heat 1 tablespoon oil over medium heat until hot. Add onion and serrano chile; cook and stir about 4 minutes or until vegetables are softened. Add taco seasoning mix, and stir to combine. Add beans, tomatoes and green chiles; heat to boiling. Reduce heat to low; simmer 10 minutes.

• 5

  Set oven control to broil. Spray broiler pan rack with cooking spray. Place flank steak on rack in pan. Broil with top 3 to 4 inches from heat 6 minutes. Turn; broil 6 minutes longer for medium doneness. Transfer to cutting board; let stand 10 minutes. Cut across grain into thin slices, then into 1-inch pieces.

• 6

  Divide rice among 6 serving bowls; top with bean mixture, steak and Toppings.

Expert Tips

• Guacamole makes another great topping for this addictive burrito.
• Serrano chiles can add a little (or a lot) of heat to a dish. If you prefer your beans on the mild side, feel free to leave the chile out.
• Beans can be made up to 2 days in advance. Reheat in a saucepan on low heat.

Nutrition Facts

Serving Size: 1 Serving

Calories

700

Calories from Fat

230

% Daily Value

Total Fat

25g

39%

Saturated Fat

8g

39%

Trans Fat

0g

Cholesterol

90mg

31%

Sodium

1640mg

68%

Potassium

790mg

23%

Total Carbohydrate

78g

26%

Dietary Fiber

6g

26%

Sugars

5g

Protein

40g

Vitamin A

20%

20%

Vitamin C

15%

15%

Calcium

20%

20%

Iron

40%

40%

Exchanges:

3 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1/2 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.