One-Pot Meatless Burrito Bowls

Bell pepper softens first, then the rinsed rice and spices toast for thirty seconds before the beans, corn, tomatoes and broth go in.

Seventeen to twenty minutes covered on low cooks the rice through, then cheddar melts under the lid. There is no beef or chicken in this bowl.

How to Make It

1. Pepper and rice

   Heat the olive oil in a wide pot over medium heat. Cook the bell pepper for 3 minutes, then add the garlic, rice, cumin and chili powder and stir for 30 seconds.

2. Simmered

   Add the black beans, corn, diced tomatoes, broth and salt. Bring to a simmer, cover and cook on low for 17 to 20 minutes, until the rice is tender and the liquid is absorbed.

3. Cheese melted

   Remove from the heat, scatter the cheddar over the rice and cover for 2 minutes so the cheese melts.

4. Topped

   Divide into bowls and top with avocado, cilantro and lime.

Why This Recipe Works

• Toasting the rice and spices briefly deepens their flavour.
• A tight lid on low heat cooks the rice evenly in the tomato broth.
• Melting the cheese off the heat keeps it from splitting.
• Avocado and lime go on at the end so they stay fresh.

Ingredient Notes

Long-grain white rice

One cup, rinsed before it goes in.

Black beans and corn

One 15-ounce can, rinsed, and one cup of corn.

Cheddar

One cup, scattered over and melted under the lid.

Success Tips

• Rinse the rice in a sieve until the water no longer runs cloudy.
• Resist lifting the lid during the simmer.
• Let it stand two minutes so the cheese melts evenly.

Serving Ideas

Divide into four bowls and top with avocado, cilantro and a lime wedge.

Storage and Reheating