Classic Mushroom Burrito Bowls

Total time50 min

Prep time20 min

Cook time30 min

4.8

(21)

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Ingredients

4 servings

For the cilantro-lime rice

1 ½ cups long-grain white rice
2 ¼ cups water
½ tsp salt
1 tbsp unsalted butter
3 tbsp fresh lime juice (from about 2 limes)
⅓ cup fresh cilantro, roughly chopped

For the mushrooms

1 ½ lb cremini mushrooms, sliced ¼-inch thick
2 tbsp olive oil
3 cloves garlic, minced
1 tsp ground cumin
1 tsp smoked paprika
½ tsp chili powder
½ tsp salt

For the beans

1 can (15 oz) black beans, drained and rinsed
½ tsp ground cumin
¼ tsp salt

For serving

2 cups pico de gallo
2 avocados, pitted and sliced
1 cup shredded mexican cheese blend
½ cup sour cream
1 lime, cut into wedges (optional)
hot sauce, to taste (optional)

Instructions

1
Combine the rice, water, and 1/2 tsp salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover tightly, and cook until the water is fully absorbed and the rice is tender, about 18 minutes.
2
Remove the saucepan from the heat and let the rice steam, covered, for 5 minutes. Fluff with a fork, then stir in the butter, lime juice, and cilantro until evenly combined. Cover to keep warm.

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