High Fructose Corn Syrup Free Classic Mushroom Burrito Bowls
Total time50 min
Prep time20 min
Cook time30 min
4.8(21)
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Learn more →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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