Quick and Easy 21 Day Fix One Skillet Burrito Bowl that gets dinner on the table in under 30 minutes! Now updated with WW Freestyle points!
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!
Love One Skillet meals like this Burrito Bowl? Check these out-
21 Day Fix One Skillet Caprese Chicken
21 Day Fix One Skillet Lazy Zucchini Lasagna
21 Day Fix Lazy Zucchini Enchilada Skillet
Italian Chicken Skillet {21 Day Fix}
Quick Turkey Taco Skillet {21 Day Fix | WW}
Cheesy Zucchini Taco Skillet {21 Day Fix}
21 Day Fix One Skillet Burrito Bowl
Ingredients
- Olive oil cooking spray
- 2 bell peppers diced
- 1 lb lean ground meat I used ground turkey
- 14.5 oz diced tomatoes
- 1/2 cup quick cook brown rice I LOVE Aldi organic
- 1 cup organic low sodium chicken stock or broth
- 1/4 cup black beans
- 1/4 cup corn
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 2/3 cup 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
Nutrition
Donna says
This was very good and will be part of my weekly rotation. Split into 4 servings came out to 1.5 cups per serving
Erin Patrick says
Do you need to drain the tomatoes?
Nancylynn says
Nope! 🙂
Karen says
This was delicious! My husband had no clue this was a “healthy” dinner. Amazing flavors. I learned something new too….quick cooking rice isn’t the same as instant rice 🙂 Mine was soupy, but I know for next time!
Nancylynn says
Hi! Yes – they are different, but I should update this with cook times for all different kinds of rice! So glad it was a hit anyway!
Jessica says
Made this tonight, it’s fabulous! I don’t think we’ve ever had a bad meal from your site! Thanks so much for sharing!!
Nancylynn says
You made my whole day, Jessica!!!
Abey says
My kids, 2 and 4, and husband (against anything remotely healthy) actually ate this and no one complained or picked anything out!! It was so easy and “fun” to make!! I am by far not the best cook, but the directions were so easy to follow and everything turned out perfectly! I love how “simple” your recipes are!
Kristin M Krajewski says
Are your container numbers based on whole recipe or serving size?
Nancylynn says
Serving size!
Kim says
Do you have instructions on how to make this in the instant pot?
Nancylynn says
Working on that!
Meena says
Do you use canned beans or dried beans?
Nancylynn says
Good question – canned!
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!
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
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!
Korren Fehrenbach says
So what’s the serving size? 2 cups of the mix?
Nancylynn says
1/4 of the skillet!
Mimi Goh says
Can I sub the rice for quinoa? Would the same amount work?
Nancylynn says
It should – yes!
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 :).
Deanna says
Please add me to your list.
laura says
hi is this one cup of the skillet equals that many 21dayfix servings?