Green Rice Burrito Bowl
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
6 people
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Calories
613 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
American
Green Rice Burrito Bowl
Description
The Green Rice Burrito Bowl centers on brown rice cooked until tender and combined with a blended cilantro vinaigrette made from fresh cilantro leaves, shallot, garlic, red pepper flakes, olive oil, red wine vinegar, and salt. This gives the rice a fresh and piquant flavor. The bowl is topped with cooked black beans for protein, creamy guacamole, crisp shredded romaine lettuce, and melty Colby jack cheese.
Fresh pico de gallo, made by mixing diced tomatoes, white onion, jalapeño, cilantro, lime juice, and salt, sits atop the bowl to add bright acidity and texture contrast. The combination of these components provides a satisfying variety of textures and flavors, from creamy to crunchy and smooth to fresh.
This dish is ideal for a filling lunch or dinner. Leftovers can be stored for easy meal prep, and white rice or riced cauliflower can be substituted for brown rice depending on preference.
Ingredients
For the Rice:
- 2 cups brown rice
- 1 shallot roughly chopped
- 2 cups cilantro leaves tough stems removed, tightly packed, fresh
- 1 clove garlic
- ½ teaspoons red pepper flakes
- ½ cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
For the Toppings:
- 1 cup black beans cooked and drained or canned and drained
- 1 cup guacamole
- 1 cup romaine lettuce shredded
- 1 cup Colby jack cheese shredded
For the Pico de Gallo
- 1.5 pounds tomatoes small dice, ripe
- ⅓ cup white onion small dice, large
- 1 jalapeño finely diced
- ⅓ cup cilantro finely chopped
- 1 tablespoon lime juice
- kosher salt to taste
Instructions
- In a rice cooker or on the stovetop, cook the brown rice according to package directions. Fluff with a fork once done.
- In a high-powered blender, combine the shallot, cilantro, garlic, red pepper flakes, olive oil, red wine vinegar, and salt. Blend for 60 seconds until very smooth. Taste and adjust seasoning as needed.
- Fold the cilantro vinaigrette into the cooked brown rice, stirring until evenly coated.
- In a bowl, mix the diced tomatoes, onion, jalapeños, cilantro, lime juice, and a pinch of salt. Stir to combine and let it sit for 5 minutes to let the flavors meld.
- Divide the green rice among 4 bowls. Top with black beans, guacamole, pico de gallo, shredded lettuce, and cheese. Garnish with extra cilantro if desired.
- Eat immediately or store leftovers for easy meal prep throughout the week.
Notes
- White rice or riced cauliflower may be used instead of brown rice based on preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 613 kcal
% Daily Value*
| Calories | 613kcal | 31% |
| Carbohydrates | 66g | 22% |
| Protein | 15g | 30% |
| Fat | 33g | 51% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 20g | 100% |
| Cholesterol | 21mg | 7% |
| Sodium | 540mg | 23% |
| Potassium | 860mg | 18% |
| Fiber | 10g | 40% |
| Sugar | 4g | 8% |
| Vitamin A | 2344IU | 47% |
| Vitamin C | 26mg | 29% |
| Calcium | 208mg | 21% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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