Healthy & Easy One Pot ‘Chicken’ Burrito Bowl – Meat Free
Healthy & easy one pot Burrito Bowl, made with Quorn Chicken pieces (Quorn Chik’n), tinned Kidney beans and Mexican spiced rice.
Served in bowls, topped with your favourite Tex-Mex combinations of Salsa, Sour Cream or Fromage Frais, crunchy fresh vegetables etc, etc, etc!
The warmer weather is finally coming, and nobody wants to be stuck cooking in a hot kitchen during summer!
This recipe is perfect, cooked quickly in a single pot and delicious warm or at room temperature.
Perfect for Al Fresco meals – whilst either camping or just eating out on the patio.
Not limited to ‘chicken’, add your favourite ingredient to this Mexican Spiced Rice & Beans recipe and create your very own one-pot Burrito Bowl.
Healthy AND Easy
This is the perfect meal, in my opinion.
Not only because of the ‘one pot’ method which means less washing up, (and perfect for Camping) but this is such a versatile and cheap recipe to make, using ‘pantry staples’.
Credit goes to my fellow blogger Jaime from Jaimelovesstuff. Check out Jaime’s easy recipe for the non vegetarian version. She uses such simple & clear instructions, and all the ingredients & spices were already in my kitchen and are probably in yours too.
When I first saw her recipe I knew that I was going to make a vegetarian version, ASAP! It was just the kind of recipe I love.
Using vegetarian protein made my version even quicker than the original. With just 5 minutes of prep, it took only as much time as it takes to cook a pot of rice, to get our dinner on the table.
Loaded with good for you ingredients, this is healthy, filling food at its very best!
Easy One Pot 'Chicken' Burrito Bowl - meat free Vegetarian
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Healthy & easy one pot Burrito Bowl, made with Quorn Chicken pieces (Quorn Chik'n), tinned Kidney beans and Mexican spiced rice. Served in bowls, topped with your favourite Tex-Mex combinations of salsa, fromage frais, crunchy vegetables etc, etc!
- 1 onion, chopped
- 1 cup or mug of rice (white, long grain)
- 2.5 cups or mugs of hot vegetable stock of your choice.
- 1 tin chopped tomatoes
- 1 tin kidney beans
- 1-2 cloves of garlic, chopped finely
- 1-2 tsp Cumin powder
- 1 tsp chilli powder, or to taste
- salt & pepper to taste
- 125g Quorn Chicken (Chik'n) Pieces
- Soften the onion in some olive oil spray until softened.
- Add the rice and coat with the onions and oil, then add the Cumin and warm through for a couple of minutes.
- Add the tin of tomatoes stir well.
- Then add the hot stock with the rest of the ingredients, except the Quorn Chicken, if using.
- Add salt and pepper to taste.
- Bring to the boil and then to a high simmer, for about 10 minutes.
- A few minutes before the end of cooking, you can add the Quorn Chicken pieces, as they only need to be warmed through.
- When your rice is done, and all the liquid has been absorbed, give it a stir and cover with a clean tea towel for 5 minutes or so.
- Serve in bowls, topped with your favourite add-ons.
Toppings can include any or all of the following. Choose your favourites:
Fat Free Fromage Frais, ready-made Salsa, tinned sweetcorn, sliced bell peppers, spring onions, are all very low or no fat toppings. Toppings like Sour Cream, Guacamole and grated cheese are also great toppings, but are high in fat and calories, so choose wisely 🙂
Versatile AND Frugal
Using basically just tinned tomatoes and a tin of Kidney beans with some rice, this has got to be one of the tastiest ‘frugal’ recipes, I have ever made.
Feel free to experiment by adding veggie sausages, mixed vegetables, tofu or other leftovers to this basic Mexican Beans and Rice recipe. I’m sure there are loads of combinations that would taste amazing as Burrito Bowls!
Students can always make a little extra and use the leftovers for lunch and dinner the next day.
- Leftovers are great rolled up in a tortilla for a more traditional ‘burrito‘, great for a breakfast-on-the-go or for a packed lunch.
- Stuff coloured peppers with the rice mixture, top with a little grated cheese and bake. Or tightly wrap in foil and barbecue – both taste great accompanied by a large fresh salad on the side.
- Use the rice mix as an appetiser on a platter smothered in toppings, served with tortilla chips/nachos or vegetable sticks – great for sharing.
- I personally love it piled over shredded crunchy lettuce, peppers and green onion. This makes a huge salad which can be topped with your fave toppings. My favourites are Fromage Frais, spicy Salsa and grated Cheddar cheese. I believe this version is called ‘a Haystack’ (!!) and there’s me thinking I was original LOL.
I really hope you enjoy this recipe, and find it super useful – whether as a Student Standby, or as a Family Camping meal. Eaten piping hot during winter with spicy Salsa & grated cheese or enjoyed with a crunchy, cooling salad during the summer!
If you do try it, please let me know in the comments below and tell me what you think.
You can Pin these images especially made for you, by me, for Pinterest! 🙂