Bean Burrito Bowl

Zutaten

• 1 lb 5 oz or 3½ cups Canned, low sodium pinto beans, drained, rinsed
• - - OR
• 1 lb 5 oz or 3½ cups Dry pinto beans, cooked (See Notes Section)
• 1 oz or ¼ cup Fresh onions, chopped
• ¾ tsp Garlic powder
• ¼ tsp Ground black pepper
• ¾ tsp Chili powder
• 1 tsp Ground cumin
• ¾ tsp Paprika
• ¾ tsp Onion powder
• ½ tsp Salt
• 9 oz or 1⅛ cup Water
• 3½ oz or ¼ cup Canned no-salt-added tomato paste
• 16 oz or 2 cup Water
• 7 oz or 1⅛ cup Brown rice, long-grain, regular, dry, parboiled
• ½ oz or ¼ cup Fresh cilantro, finely chopped
• - - Pico de Gallo (See below)
• 2 oz or ½ cup Reduced-fat cheddar cheese, finely shredded

Zubereitung

1. Make Pico de Gallo recipe first and refrigerate. Set aside for step 12. See recipe directions on page 2.
2. Preheat oven: Conventional oven: 350 °F. Convection oven: 325 °F.
3. Combine beans, onions, garlic powder, ground black pepper, chili powder, ground cumin, paprika, onion powder, salt, water, and tomato paste in a medium saucepan. Stir well. Simmer over medium heat uncovered for 15 minutes, stirring occasionally.
4. Critical Control Point: Heat to 140 °F or higher for at least 15 seconds. Set aside for step 12.
5. Critical Control Point: Hold for hot service at 140 °F.
6. Boil water for step 8.
7. Place 1⅛ cup brown rice in a small baking pan (8” x 8” x 2”).
8. Pour boiling water (2 cups) over brown rice. Stir. Cover pan tightly.
9. Bake: Conventional oven: 350 °F for 40 minutes. Convection oven: 325 °F for 40 minutes.
10. Critical Control Point: Heat to 140 °F or higher for 15 seconds.
11. Remove rice from oven. Fold cilantro into rice. Set aside for step 12.
12. Assembly using a 12 oz bowl: a. First layer: - Portion rice mixture with - No. 8 scoop (½ cup). - Portion beans with - No. 8 scoop (½ cup). b. Third layer: - Portion Pico de Gallo with - No. 16 scoop (¼ cup).
13. Garnish each burrito bowl with 1 Tbsp of cheese.
14. Serve 1–12 oz burrito bowl.
15. 10 oz Fresh tomatoes chopped
16. 3 oz Fresh red onions diced ¼”
17. 1 oz Fresh jalapeño peppers seeded diced ¼”
18. ¼ cup or ½ oz Fresh cilantro, finely chopped
19. ⅛ cup Fresh green onions, finely chopped
20. ⅛ tsp Salt
21. ⅛ tsp Ground black pepper
22. ¾ tsp Garlic powder
23. Combine all ingredients in a medium size mixing bowl. Stir well. Refrigerate until ready to serve.Critical Control Point: Cool to 70 °F within 2 hours and to 40°F or lower within 4 hours.Hold at 40 °F degrees or below.