Chipotle Mushroom Burrito Bowl
Ingredients
- 1 1/2 cups Carolina® White Rice
- 1 red onion, thinly sliced
- 1/3 cup cider vinegar
- 1 tsp salt, divided
- 1/4 tsp granulated sugar
- 2 tbsp vegetable oil
- 6 large portobello mushrooms, stems and gills removed, and thinly sliced
- 1/2 tsp pepper
- 1 onion, diced
- 2 chipotle peppers in adobo, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 1/2 cups tomato sauce
- 1/2 cup sodium-reduced vegetable broth
- 1 cup shredded purple cabbage
- 2 small avocados, halved, pitted, peeled and sliced
- 1/2 cup finely crumbled feta cheese
- 1/4 cup finely chopped fresh cilantro
- Lime wedges, for serving
Instructions
When the craving for a bit of heat and a whole lot of flavor hits, these Chipotle Mushroom Burrito Bowls are sure to hit the spot.
Step 1
Cook rice according to package directions.
Step 2
Meanwhile, toss together red onion, vinegar, 1/2 tsp salt, and sugar; let stand for 15 to 20 minutes or until lightly pickled. Set aside.
Step 3
Heat oil in a large skillet set over medium-high heat. Cook mushrooms, remaining salt and pepper for 5 to 8 minutes or until starting to brown. Stir in onion, chipotle, garlic and cumin. Cook for 2 to 3 minutes or until slightly softened.
Step 4
Stir in tomato sauce and broth; bring to boil. Reduce heat to medium-low. Cook for 8 to 10 minutes or until sauce is thickened slightly and mushrooms are tender.
Step 5
Top rice with mushroom mixture, cabbage, sliced avocados and pickled red onions. Sprinkle with feta and cilantro. Serve with lime wedges.
Recipe Tips:
Combine any leftover rice and mushroom mixture together and use as a filling for burritos.
The gills of portobello mushrooms are edible, but they do leach out a brown liquid that can look unappealing. Scrape them out with a spoon and discard.
If you love the flavors in this recipe but find that chipotle is a bit too spicy for your liking, use smoked paprika instead of the chipotle peppers for a similar smokey flavor with much less heat.
Flavor and Heat
Get ready for tremendous flavor and a bit of heat with this flavor-packed Chipotle Mushroom Burrito Bowl. With a base of fluffy Carolina® White Rice and loaded with mushrooms cooked in tomato sauce, pickled onion, feta, spicy chipotle, and fresh avocado, this tasty dish is as colorful as it is delicious. A great vegetarian option, this tasty Mexican-inspired dish is great for lunch or dinner, or as a side for your next Taco Tuesday.
Need a meal to go? This dish is not just a tasty meal as is, it’s also great for making burritos! Just fill your favorite flour or wheat tortillas, wrap them up, and take them with you. Pop them in the microwave when lunchtime rolls around you’ve got a delicious and satisfying meal in no time.
We suggest you cook the rice on the stove in a large batch to use for a meal prep plan throughout the week.
Add Some Protein
If you’re looking to add a bit of protein, feel free to add grilled chicken, steak, or shrimp to this dish. The charred flavor from grilled meat will pair perfectly with this dish’s smokey and spicy flavors.
If you find yourself craving more Mexican-inspired meals, try this White Bean, Rice and Chorizo Casserole or this Salsa Verde Rice. Try our chaufa for a new delicious dinner recipe tonight.
