Quick and Easy 21 Day Fix One Skillet Burrito Bowl that gets dinner on the table in under 30 minutes!
Confession #76 – I, too, have a hard time with consistent weekly meal prep.
While I am a huge fan of meal prep, I also understand the reality of our busy lives and it’s just not always possible, is it?
It’s ok. You are not alone.
And while I firmly believe meal planning and prep are one of the key components of success on the 21 Day Fix, having easy, one skillet meals in your arsenal, like this one, is going to help you. A lot.
Who doesn’t love a burrito bowl? My whole family ate this, and I just kept some without cheese for my dairy free/gluten free son and he gobbled it up, too. What’s also awesome is the rice cooks right in the skillet – no need to use a different pot or cook ahead of time. And easy prep and easy clean-up makes this one, like last week’s recipe, a no brainer for a busy weeknight. Done and done.
Give it a try and let me know what you think!
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Quick and Easy One Skillet Burrito Bowl that gets dinner on the table in under 30 minutes!
Ingredients
- olive oil cooking spray
- 2 bell peppers, diced
- 1lb lean ground meat (I used ground turkey)
- 1 (14.5oz) can of diced tomatoes
- 1/2 cup of quick cook brown rice (I LOVE Aldi organic)
- 1 cup of organic low sodium chicken stock or broth
- 1/4 cup of black beans
- 1/4 cup of corn
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 2/3 cup of cheese
- fresh cilantro
- chopped green onion
Instructions
- Coat a pan with olive oil spray and saute meat until cooked through.
- Add peppers and diced tomatoes to pan and simmer for 3-4 minutes.
- Next add rice, broth, beans, corn and spices. Bring to a boil, then lower heat and simmer covered for 15-20 minutes (or follow directions on your rice) until rice is cooked through.
- Remove from heat, add cheese, and cover again for 5 minutes.
- Adjust seasonings to taste. Top with fresh cilantro, green onion, and serve!
- This would also be yummy with olives, fresh lime, avocado, and plain Greek yogurt if you have any on hand!
Notes
1 RED, 1 GREEN, 1 YELLOW, 1/2 BLUE
Nutrition
- Serving Size: 1/4 of skillet
Keywords: mexican, dinner, one skillet, skillet meal, gluten-free, meat, low-carb
laura says
hi is this one cup of the skillet equals that many 21dayfix servings?
Deanna says
Please add me to your list.
Holly A Deaton says
why am I not seeing Zucchini in this recipe? I got it off a 30 different ways to cook zucchini
Nancylynn says
Oops!!! This is not supposed to be on that list…but I do have several Mexican Style recipes that use Zucchini…need help finding one? And PS – you could totally add some diced zucchini to this dish if you wanted to :).
Mimi Goh says
Can I sub the rice for quinoa? Would the same amount work?
Nancylynn says
It should – yes!
Korren Fehrenbach says
So what’s the serving size? 2 cups of the mix?
Nancylynn says
1/4 of the skillet!
Kelli says
I despise beans (all of them!) can I omit or use more corn or rice for my yellow?
Nancylynn says
Sure! Use more corn!
Carmen says
I want to do this for my lunch for the week. I’m on the 1,800 calorie. How would I count this and measure to put in containers for lunch?
Nancylynn says
Hi! Split this into 4 servings and count each one as – 1 RED, 1 GREEN, 1 YELLOW, 1/2 BLUE
Kayla says
Can you sub cauliflower for the rice? would there be a difference in the amount used?
Nancylynn says
Sure! I have a recipe in the works for that…but, yes, you could use as much cauli rice as you want and you wouldn’t use the broth. It will come together very quick!
Meena says
Do you use canned beans or dried beans?
Nancylynn says
Good question – canned!
Kim says
Do you have instructions on how to make this in the instant pot?
Nancylynn says
Working on that!
Kristin M Krajewski says
Are your container numbers based on whole recipe or serving size?
Nancylynn says
Serving size!