Easy Burrito Bowl Recipe
Total time
- Choose your preferred meat (ahi tuna, steak, chicken, pork or all:
- 1½ LBS Sushi Grade Ahi Tuna, Cut into cubes
- 2½ LBS Stir Fry Steak Strips
- 2½ LBS Chicken, Cut into cubes
- 2½ LBS Pork, Cut into cubes
- Romaine Lettuce, Chopped
- Pico de Gallo
- Avocado, Sliced
- 1½ Cups Cooked Long Grain White Rice or Rice / Grain of your choice
- Canned Sweet Corn, cooked per package instructions
- Canned Black Beans, cooked per package instructions
- 8 OZ Packages Frontera Taco Skillet Sauce, Key Lime Cilantro with Roasted Tomatillo + Green Chile per meat
- Salsa of your choice
- Mexican Blend Cheese, Shredded (Or your favorite cheese)
- 1 Cup Sour Cream (Or Greek Yogurt)
- ½ Chipotle Pepper
- 1 TBSP Minced Garlic
- 2 TBSP Water
- 2 TBSP Lime Juice
- ½ Cup Cilantro
- 1 TBSP Garlic
- 2 TBSP Lime Juice
- 2 TBSP Olive Oil
- 2 TBSP Water
- For each meat combine one package Taco Skillet Sauce and meat in ziplock bag.
- Shake to thoroughly coat.
- Marinade meat in ziplock bag for 2 - 4 hours in refrigerator.
- Cook Long Grain Rice to package instructions
- Turn burner to Medium / Medium Low
- Add 1 TBSP Olive oil per skillet, per meat
- Cook 2 -3 Minutes for Tuna
- Cook 12 Minutes for Steak, Strain
- Cook 8 - 10 Minutes for Chicken
- Cook 8 - 10 Minutes for Pork
- Optional - Pour about 2 TBSP Cilantro Sauce into rice to make cilantro rice
- Put 3 - 4 TBSP rice in bottom of serving bowl
- Add 1 Serving of meat
- Add 2 - 3 TBSP lettuce
- Add 2 - 3 TBSP Corn
- Add 2 - 3 TBSP Beans
- Add 2 - 3 TBSP Pico de Gallo
- Top with Cheese and / or Avocado
- Top with Chipotle Sauce
Recipe by Mr. B Cooks at https://mrbcooks.com/burrito-bowl-recipe-ahi-tuna-steak-burrito-bowls/
3.5.3251