Fajita Burrito Bowls

​1. Start by cooking the rice in your Instant pot. It will cook it perfectly while you get everything else ready and keep it warm until you’re ready to serve. Alternatively, you can cook it on the stove top, but double the water if you do. Dice the onion and press three garlic cloves into the pot set to the Sauté setting. Melt the butter into it and sauté until onion is translucent. Add 1 ½ cups rice and cook and stir until golden.

2. Add one 15 oz can petite diced tomatoes and one can water. Add 4 tsp powdered vegetable bouillon and ½ tsp salt. Stir to combine and set pot to cook 4 minutes on manual. Do a quick release at 8 minutes after cooking cycle has ended. (If using the stovetop, be sure to double the water! Bring to a boil, cover and reduce heat to low. Simmer 20 minutes or until all the liquid has been absorbed.) fluff with a fork.

3. Cook the fajita vegetables. Heat a large skillet over medium high heat. Add a drizzle of olive oil and cook one sliced onion, one sliced green pepper and one sliced red pepper with a sprinkle of salt until slightly charred and crisp tender.

4. Heat one can refried beans in a small saucepan.

5. Heat two cans of (mostly) drained black beans in a small saucepan with 2 tsp cumin and 1 TBSP powdered vegetable bouillon.

6. Dice a bowl of tomatoes.

7. Using a food processor, thinly slice one small red cabbage into angel hair slivers (1-2 mm cuts)

8. Chop one bunch cilantro.

9. In a large bowl, whisk together the juice of two limes, 1 ½ TBSP honey, 3 TBSP light olive oil and ¼ tsp each salt and pepper. Add the cabbage and cilantro and stir to mix well.

10. Grate cheese and set out the salsa and chips along with everything else. I like to keep the hot things on the stove and put the cold things along the counter so folks can line up and take a bowl through and fill it to their liking.


Notes:
I make my own powdered vegetable bouillon. I will publish the recipe in another post. From time to time, I also sell it on Amazon.

I have recently discovered the awesomeness of freshly crushed cumin. I have a little mortar and pestle and I bought some cumin seeds that I grind up in it. It smells and tastes otherworldly good!! Of course you can use pre-ground cumin too, this is just for when you’re ready to up your game!




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