Name: Southwestern Burrito Bowls
Ingredients: 2 Tbsp vegetable or canola oil; 1 cup uncooked long grain white rice; 4 oz tomato sauce; 1/2 tsp cumin; 1 tsp garlic salt; 1/2 tsp oregano; 2 cups chicken or vegetable broth; 1 yellow onion, sliced into rings; 2 Tbsp canola or vegetable oil; black beans, cooked, rinsed and drained; 2 roma tomatoes, diced; corn, steamed and drained; carrots, diced, steamed and drained; spinach, chopped, steamed and squeezed dry with a paper towel; red cabbage, chopped roughly; 1 jalapeño, sliced thinly into rounds; 1 avocado; sour cream or plain greek yogurt (optional)

Ingredients

Scale

For the Rice:

2 Tbsp vegetable or canola oil
1 cup uncooked long grain white rice
4 oz tomato sauce
1/2 tsp cumin
1 tsp garlic salt
1/2 tsp oregano
2 cups chicken or vegetable broth

For the Toppings:

1 yellow onion, sliced into rings
2 Tbsp canola or vegetable oil
black beans, cooked, rinsed and drained
2 roma tomatoes, diced
corn, steamed and drained
carrots, diced, steamed and drained
spinach, chopped, steamed and squeezed dry with a paper towel
red cabbage, chopped roughly
1 jalapeño, sliced thinly into rounds
1 avocado
sour cream or plain greek yogurt (optional)

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Instructions

Place the oil and uncooked rice in a medium skillet over medium heat and sauté, stirring occasionally, for about 5 minutes until the rice turns white.
Add the tomato sauce, cumin, garlic salt, oregano and broth to the skillet and stir until combined.
Reduce heat to a simmer and cook, covered with a heavy lid, for about 15 minutes. Do not remove the lid.
After the 15 minutes, remove from heat and let sit for another 5 minutes.
Uncover and fluff with a fork. The rice should be dry and not gummy (unless the lid was lifted) and can be made ahead of time if needed.
While the rice is cooking, heat the canola or vegetable oil in a small skillet over medium high heat.
Toss in the onions, making sure to coat each piece in oil.
Cook for about 20 minutes, stirring or tossing often with a pair of tongs. The onions should be soft and translucent, slightly browned and smelling sweet. You can continue cooking for a deeper caramelization or stop now, as they should finish around the time the rice does.
For easy preparation, use the steam-able frozen bags of vegetables for the corn, carrots, spinach and black beans. Using canned or cooking from fresh is also an option but takes more time.
In a bowl, layer about 1/2 cup of rice, the sautéed onions, black beans, tomatoes, corn, carrots, spinach, red cabbage and jalapeño to your tastes.
Remove the pit from the avocado and make a cross hatch pattern in the flesh, then scoop onto the top of the bowls, leaving the skin behind.
Drizzle with sour cream or plain greek yogurt and enjoy!