20-Minute Veggie Burrito Bowl (LITERALLY- I Timed It!)

One of my biggest pet peeves when finding recipes is the time that is listed. It will say “30 minutes,” so I’m like “great, that’s so fast, that’s perfect!” but then it will end up taking me double the time. I find that a lot of these recipes base the cook time as if you have all of your vegetables chopped, your ingredients measured out, and all you have to do is follow the instructions and add them in. Well, this isn’t the Rachael Ray Show! I have to do all the prep when I get home, and if that factors into the cook time, I want to know.

I had a can of corn and fast-cooking brown rice in my pantry and decided to make a burrito bowl one night for dinner this week. I also knew I would be getting home late from a workout class, and would be starving. So I decided to challenge myself – set the timer – start to finish – 20 minute burrito bowl.

You know I’m being honest because beforehand I actually wanted it to be 10 minutes – that’s how long it takes to cook the brown rice – and then I raised it to 15 minutes because I wanted it to have more veggies, and then I capped it at 20. This includes everything – any peeling, chopping, opening of cans, measuring, spice-adding – EVERYTHING.

So let’s do this. Just be careful you don’t purposely rush to get in done in 20 and hurt yourself – nothing will happen if it takes a little longer…trust me 🙂

Literal 20-Minute Veggie Burrito Bowl

1/2 cup instant brown rice

A little more than 1 cup water

Tablespoon of olive oil

2 cloves garlic

1 carrot or 3 baby carrots

1/2 cup frozen peas

Butter

Chili powder / salt + pepper

1 can corn

1 can black beans

Salsa, avocado, sour cream/Greek yogurt for topping

Chop the garlic and carrot, place into a small pot with olive oil and sauté for 2-3 minutes (including chopping, this whole process should take 5 minutes). Add the water and rice to the pot, stir, turn up the heat and bring to a boil, and, once boiling, lower the heat and simmer with the lid on for 10 minutes. In the meantime, heat some butter in a medium-size pan, drain your canned corn, and sauté the corn with your taste of chili powder and salt and pepper until heated through, about 3 minutes. When you have 5 minutes left on your rice timer, throw the frozen peas into the rice mixture, mix, and put the lid back on to finish cooking. Drain and rinse your black beans, and then add to the pan with the corn, heating another 3-4 minutes and adding more chili powder/salt and pepper to taste. Take out your salsa, Greek yogurt, and slice your avocado into cubes. When the timer goes off, turn the heat off of your corn and beans and check on your rice. Brown rice will naturally be a little harder than white, but cook it a little longer if all of the water isn’t cooked off. And… TIME! When finished, add the rice and corn/beans to a bowl, add your toppings, and eat!

P.S. – I got the idea to cook the veggies in the rice this way from Hot Mess Kitchen!

See you next week! To see what I’m eating in the meantime, follow me on Instagram or Twitter @ClaireLeaden

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