Chipotle Mushroom Burrito Bowl
Ingredients
- 1 1/2 cups Mahatma® White Rice
- 1 red onion, thinly sliced
- 1/3 cup cider vinegar
- 1 tsp salt, divided
- 1/4 tsp granulated sugar
- 2 tbsp vegetable oil
- 6 large portobello mushrooms, stems and gills removed, and thinly sliced
- 1/2 tsp pepper
- 1 onion, diced
- 2 chipotle peppers in adobo, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 1/2 cups tomato sauce
- 1/2 cup sodium-reduced vegetable broth
- 1 cup shredded purple cabbage
- 2 small avocados, halved, pitted, peeled and sliced
- 1/2 cup finely crumbled feta cheese
- 1/4 cup finely chopped fresh cilantro
- Lime wedges, for serving
Instructions
Bring beautiful colors and delicious, bold flavors to the table for lunch or dinner with these tasty burrito bowls.
Step 1
Cook rice according to package directions.
Step 2
Meanwhile, toss together red onion, vinegar, 1/2 tsp salt, and sugar; let stand for 15 to 20 minutes or until lightly pickled. Set aside.
Step 3
Heat oil in large skillet set over medium-high heat. Cook mushrooms, remaining salt and pepper for 5 to 8 minutes or until starting to brown. Stir in onion, chipotle, garlic and cumin. Cook for 2 to 3 minutes or until slightly softened.
Step 4
Stir in tomato sauce and broth; bring to boil. Reduce heat to medium-low. Cook for 8 to 10 minutes or until sauce is thickened slightly and mushrooms are tender.
Step 5
Top rice with mushroom mixture, cabbage, sliced avocados and pickled red onions. Sprinkle with feta and cilantro. Serve with lime wedges.
Recipe Tips
Combine any leftover rice and mushroom mixture together and use as a filling for burritos.
The gills of portobello mushrooms are edible, but they do leach out a brown liquid that can look unappealing. Scrape them out with a spoon and discard.
Everything but the Tortilla
We love rice bowl recipes and this Chipotle Mushroom Burrito Bowl is as packed full of flavors as it is colorful. Top perfectly cooked Mahatma® White Rice with a mushroom, chipotle, and tomato sauce, pickled red onions, fresh cabbage, avocado slices, and crumbled feta for a meal that’s not only filling and satisfying but incredibly delicious with a bit of chipotle heat. Enjoy it for lunch or dinner, or serve it at your next dinner party and impress your guests with a vibrant dish they’ll surely want seconds of.
Do you love rice bowls? Make sure to also try this Burrito Rice Bowl, these Jasmine Rice & Quinoa Taco Bowls or our Mexican Spanish Rice recipe for the grain base. Switch up the rice base as you please with all kinds of options from Mahatma® Rice, check out our Spanish Seafood Paella Recipe for inspiration. Start with white rice and move on to White or Brown Jasmine Rice in the Instant Pot for simple cooking.
Add Protein
Love this recipe but feel like it’s missing a little something? Make this burrito bowl even more hearty by adding chicken or steak, or chickpeas to add a bit of protein while still enjoying a vegetarian dish.
Lose the Bowl
If you have leftovers or are looking to make this a meal to go, ditch the bowl and use this recipe to make an actual burrito! Use your favorite flour or wheat tortillas, fill them, roll them up, and you have the perfect lunch that’s ready to go anytime. We recommend wrapping them in foil until ready to heat. To keep for longer, place them in a plastic bag and remove all of the air before sealing, then place in your freezer until ready to heat.
Looking for dessert tonight? Try our Colombian rice pudding recipe.
