Mexican•healthy
Vegetarian Burrito Bowls
These Vegetarian Burrito Bowls are quick, easy, healthy, one-pot and most importantly absolutely delicious! They are vegetarian, as well as gluten-free and whipped up in an Instant Pot making them an awesome family-friendly weeknight dinner.
- Prep time
- 5 min
- Cook time
- 25 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup uncooked long-grain brown rice
- 1 (16-ounce) can low-sodium pinto beans, undrained
- 1 cup low-sodium vegetable stock
- 2 bell peppers, sliced
- 2 red onions, sliced
- 1 teaspoon gluten free chili powder
- 6 ounces shredded pepper jack cheese
- 2 plum tomatoes, diced
- 1 jalapeño, sliced or diced
- 1/4 cup fresh cilantro, chopped
Instructions
- 1
In your pressure cooker, combine the brown rice, pinto beans, vegetable stock, bell peppers, red onion and chili powder. Lock the lid in place and set the cooker to High pressure for 15 minutes.
- 2
When the cook time ends, let the pressure release naturally.
- 3
Scoop 1/2 cup of the rice filling into a dish. Top with cheese, tomato, jalapeño and cilantro, as desired.