I was craving a “naked burrito bowl” tonight so I grabbed what I had in the house – and had dinner at the table in 30 minutes! You could also use this as a burrito filling or serve with tortilla chips for crunch. Guacamole would also be great with it.
Bison and Rice Bowls
1 cup long grain rice
2 cups lower sodium beef broth
1 tsp dried cilantro (or 1 Tbsp fresh)
1 lb ground bison meat (or lean hamburger)
1 16-ounce package frozen bell pepper strips
1 12-ounce package diced frozen onions (or 1 large fresh)
1 tsp dried diced garlic (or 4 fresh cloves)
1 tsp dried oregano
1 tsp mild chili powder
light sour cream
grated cheddar cheese
salsa (we used pineapple/mango salsa)
In a small saucepan bring the beef broth and cilantro to a boil. Add in the rice, stir well and lower the heat to low. Cover tightly and let cook for 20 minutes.
Meanwhile, in a large non-stick pan cook over medium high heat the bison and vegetables. Add in the seasonings and cook till well done.
Fluff up the rice, line eating bowls with rice, top with bison mixture. Drizzle on salsa to taste, cheese and sour cream.
-Photos by Kirk Kirkconnell.