One Pot Burrito Bowls

The flavors in this bowl are amazing. This also is a pretty quick dinner in a tad over 30 minutes. I had a half of jar of roasted red bell peppers that I used (didn't want to waste them), but you obviously could use fresh bell if that is what you have. I served this with cheese, pickled jalapenos and tortilla chips on the side. Use whatever your favorite Tex-Mex condiments are or you have on hand. This serves 6-8 and leftovers reheat well.

• 1 tablespoon olive oil
• 1/2 jar roasted red bell peppers, chopped
• 1/2 sweet onion, diced
• 1 package Beyond Meat Crumbles
• 1/3 cup Salsa
• 1 can black beans, rinsed and drained
• 1 can corn, drained
• 1 can fire-roasted diced tomatoes
• 1 can diced green chilies
• 1 cup long grain rice (I had Basamati so that is what I used)
• 1 package taco seasoning
• 1/2 teaspoon chili powder
• 2 cups beef-less beef broth
• Garnish: shredded non-dairy cheese, sour cream, scallions, avocado, cilantro, etc

In a large stock pot heat oil over medium heat. Saute onions and red peppers.

Add crumbles, stir well. Cook 2-3 minutes.

Stir in salsa, black beans, corn, tomatoes, green chilies, rice, taco seasoning, chili power. Stir well. Add stock and bring to a light boil. Cover the pot and reduce heat to low. Cook for an additional 15-20 minutes, or until the rice is cooked all the way through. Be sure to stir every now and then.

When the rice is done add salt and pepper to taste. We garnished each bowl instead of adding the garnish to the pot.

Enjoy!