Mission-Style Burrito Bowl

Name: Mission-Style Burrito Bowl
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 6
Ingredients: 3 tbsp olive oil; 1 medium yellow onion; 3 cloves garlic; 2 tsp cumin seeds; 2 dried bay leaves; 2 cups pinto beans; 6 cups chicken stock; to taste kosher salt; to taste kosher salt; 2 tbsp neutral oil; 1.25 cups long grain rice; 1 medium yellow onion; 3 cloves garlic; 2 tbsp tomato paste; 2.25 cups chicken stock; to taste Monterey Jack cheese; to taste guacamole; to taste pico de gallo; to taste sour cream

A hearty burrito bowl with from-scratch pinto beans and Mexican red rice, topped with your favorite fixings.

3 hours cook 15 minutes prep 3 hours 15 minutes total 6 servings

main burrito bowl mexican dinner beans rice

Scale

Units

Ingredients

3 tbsp olive oil
2 medium yellow onion
6 cloves garlic
2 tsp cumin seeds
2 dried bay leaves
2 cups pinto beans
8.25 cups chicken stock
0 kosher salt
2 tbsp neutral oil
1.25 cups long grain rice
2 tbsp tomato paste
to taste Monterey Jack cheese
to taste guacamole
to taste pico de gallo
to taste sour cream

Equipment

medium pot
fork

Instructions

Beans

Heat 3 tbsp olive oil in a medium pot over medium-high heat until shimmering. Add 1 medium yellow onion , diced, and cook, stirring, until softened and just starting to brown, about 6 minutes .

Stir in 3 cloves garlic , minced, 2 tsp cumin seeds , toasted and ground, and 2 dried bay leaves . Cook until fragrant, about 30 seconds .

Add 2 cups pinto beans dry, 6 cups chicken stock (or vegetable broth), and a large pinch of to taste kosher salt . Bring to a boil over high heat.

Reduce to a bare simmer, cover, and cook until beans are just tender, about 2.5 hours . Add water as needed to keep beans covered.

Remove lid and continue cooking, stirring occasionally, until beans are very soft and creamy, about 45 minutes longer.

Allow liquid to reduce into a rich, creamy broth. Season with to taste kosher salt . Discard bay leaves.

Rice

Heat 2 tbsp neutral oil (sunflower, canola, or vegetable) in a medium pot over medium-high heat until shimmering.

Add 1.25 cups long grain rice , rinsed and drained, and cook, stirring constantly, until very lightly toasted, about 2 minutes .

Add 1 medium yellow onion , finely diced, and 3 cloves garlic , minced. Cook, stirring, until onion is just starting to soften and lightly brown, about 4 minutes .

Stir in 2 tbsp tomato paste and cook until slightly darkened, about 1 minute .

Add 2.25 cups chicken stock (or vegetable broth) and bring to a boil.

Reduce heat to bare simmer, cover, and cook for 15 minutes without disturbing.

Remove from heat and let stand, covered, for 10 minutes .

Uncover and gently fluff with a fork .

Assembly

Layer rice in the bottom of each bowl.

Top with beans.

Add desired toppings: to taste Monterey Jack cheese , shredded, to taste guacamole , to taste pico de gallo , drained of excess liquid, to taste sour cream , and any additional toppings such as shredded lettuce, pickled jalapenos, etc.

Serve immediately.

View Cooklang Source

recipe.cook

---
title: Mission-Style Burrito Bowl
description: "A hearty burrito bowl with from-scratch pinto beans and Mexican red rice, topped with your favorite fixings."
servings: 6
total time: 3 hours 15 minutes
prep time: 15 minutes
cook time: 3 hours
tags: [burrito bowl, mexican, dinner, main, beans, rice]
cuisine: Mexican-American
difficulty: medium
---

== Beans ==

Heat @olive oil{3%tbsp} in a #medium pot{} over medium-high heat until shimmering. Add @yellow onion{1%medium}, diced, and cook, stirring, until softened and just starting to brown, about ~{6%minutes}.

Stir in @garlic{3%cloves}, minced, @cumin seeds{2%tsp}, toasted and ground, and @bay leaves{2%dried}. Cook until fragrant, about ~{30%seconds}.

> To toast cumin seeds: Place in a small dry skillet over medium heat and cook, tossing frequently, until fragrant.

Add @pinto beans{2%cups} dry, @chicken stock{6%cups} (or vegetable broth), and a large pinch of @kosher salt{to taste}. Bring to a boil over high heat.

Reduce to a bare simmer, cover, and cook until beans are just tender, about ~{2.5%hours}. Add water as needed to keep beans covered.

Remove lid and continue cooking, stirring occasionally, until beans are very soft and creamy, about ~{45%minutes} longer.

Allow liquid to reduce into a rich, creamy broth. Season with @kosher salt{to taste}. Discard bay leaves.

== Rice ==

Heat @neutral oil{2%tbsp} (sunflower, canola, or vegetable) in a #medium pot{} over medium-high heat until shimmering.

Add @long grain rice{1.25%cups}, rinsed and drained, and cook, stirring constantly, until very lightly toasted, about ~{2%minutes}.

Add @yellow onion{1%medium}, finely diced, and @garlic{3%cloves}, minced. Cook, stirring, until onion is just starting to soften and lightly brown, about ~{4%minutes}.

Stir in @tomato paste{2%tbsp} and cook until slightly darkened, about ~{1%minute}.

Add @chicken stock{2.25%cups} (or vegetable broth) and bring to a boil.

Reduce heat to bare simmer, cover, and cook for ~{15%minutes} without disturbing.

Remove from heat and let stand, covered, for ~{10%minutes}.

Uncover and gently fluff with a #fork{}.

== Assembly ==

Layer rice in the bottom of each bowl.

Top with beans.

Add desired toppings: @Monterey Jack cheese{to taste}, shredded, @guacamole{to taste}, @pico de gallo{to taste}, drained of excess liquid, @sour cream{to taste}, and any additional toppings such as shredded lettuce, pickled jalapenos, etc.

Serve immediately.

> The beans can be made up to three days in advance and refrigerated in an airtight container. Rewarm gently before using, loosening with a small amount of water if needed.

> For a vegetarian version, use vegetable broth instead of chicken stock.