Bean Burrito Bowl
Ingredients
2 tablespoons Pure Wesson® Canola Oil1 cup chopped red onion, divided2 teaspoons minced garlic2 cups brown rice, uncooked2 cans (8 oz each) Hunt’s® Tomato Sauce-No Salt Added3-1/2 cups water4 teaspoons ground ancho chile pepper1-1/4 teaspoons ground cumin, divided1 can (15 oz each) Ranch Style® Black Beans, drained, rinsed1 can (15 oz each) garbanzo beans, drained, rinsed1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained1/2 cup frozen whole kernel corn, thawed1/4 cup chopped fresh cilantro1 tablespoon lime juice1/2 teaspoon hot pepper sauce1/2 teaspoon kosher salt1-1/2 cups shredded reduced fat Mexican cheese blend2 cups shredded romaine lettuce1/2 cup reduced fat sour cream
Directions
1. Heat oil in medium saucepan over medium heat until hot. Add 2/3 cup of the onion and the garlic; cook 5 minutes or until tender, stirring occasionally. Add rice; cook and stir 2 minutes.
2. Add tomato sauce, water, ground chile and 1 teaspoon of the cumin. Bring to a boil. Reduce heat to low, cover and simmer 45 minutes or until all liquid is absorbed.
3. Meanwhile, place both beans, drained tomatoes, corn, the remaining onion, cilantro, lime juice, hot sauce and the remaining cumin in large bowl. Mix well; set aside.
4. When rice is done, stir in salt. Divide hot rice mixture among 8 individual bowls or spread in 13×9-inch dish. Top with cheese, lettuce and bean mixture. Serve immediately and top each serving with sour cream.