These Vegetarian Burrito Bowls are quick, easy, healthy, one-pot and most importantly (to me at least) absolutely delicious! They are obviously vegetarian, as well as gluten free and nut free and whipped up in an Instant Pot making them an awesome family friendly weeknight dinner.
1 cup uncooked long-grain brown rice
1 (16-ounce) can low-sodium pinto beans, undrained
1 cup low-sodium vegetable stock
2 bell peppers, sliced
2 red onions, sliced
1 teaspoon gluten free chili powder
6 ounces shredded pepper jack cheese
2 plum tomatoes, diced
1 jalapeño, sliced or diced
1/4 cup fresh cilantro, chopped
In your pressure cooker, combine the brown rice, pinto beans, vegetable stock, bell peppers, red onion and chili powder. Lock the lid in place and set the cooker to High pressure for 15 minutes.
When the cook time ends, let the pressure release naturally.
Scoop 1/2 cup of the rice filling into a dish. Top with cheese, tomato, jalapeño and cilantro, as desired.
This is a versatile recipe, so if onions aren’t your thing you can just use one and if you want to amp up the flavor even more go for 1 tablespoon or more of chili powder. At the end of the cook time allow the pressure to release naturally, which can take about 10 – 40 minutes. Make sure the silver float valve in the lid has gone down before you remove the lid.
- Serving Size: 1/2 cup
- Calories: 264
- Fat: 10 g
- Saturated Fat: 7 g
- Carbohydrates: 31 g
- Fiber: 8 g
- Protein: 14 g
- Cholesterol: 30 mg