Kristin Warzocha’s Mexican Bowl – Ep. 19

Easy, great for a quick meal any weeknight. The Lettuce Greens, Pepper, Cucumber, Snow Peas and Radish were all in the fridge as leftovers from a previous meal. Feel free to substitute based on leftover whole vegetables in your fridge. Feel free to add your favorite Salsa and/or Sour Cream.

Ingredients:

• 8 tablespoons Cleveland Kitchen Pickled Red Onions

• 1 15 oz Can Black Peas

• 1 Cup Basmati Rice

• 1 lb Hamburger

• 1 Medium Sweet Onion

• 1 Medium Pepper

• 1 Medium Cucumber

• 1 Medium Radish

• 1 Cup Snow Peas

• 2 Cups Lettuce of Choice

Directions:

1. Prepare Cold Vegetables
Rinse all the vegetables. Dice the Cucumber, Radish. Cut or Tear the Lettuce into 2″ pieces Portion out a Cup of Snow Peas. Portion out a Half Cup of the Red Onions.

2. Prepare the to-be Cooked Ingredients
Dice the Pepper, Onion. Measure out the 1 cup of Rice. Open, Drain the liquid of the Black Beans. Open the Hamburger Package. Have Salt and Pepper nearby.

3. Cook the Onion, Pepper, Hamburger, Beans
Heat a large skillet to medium-high. Add tbsp or two of extra virgin olive oil. Add the onion and a four finger pinch of salt. Cool for 3-4 minutes until onion soft. Add the pepper. Cook for 2 minutes. Move onion, pepper to the sides. Add the hamburger, cook until completely browned. Add the black beans to heat them – 2 minutes.

4. Cook the Rice
While the onion starts to cook, add 1 1/2 cups of water to a small pan. Add a four-finger pinch of salt and a teaspoon of extra virgin olive oil. Heat to boil. Then cover, simmer until done – about 10 minutes.

5. Plate the Mexican Bowl
Turn off the stove. Taste the hamburger in the pan. Add Salt & Pepper to your liking. Dish several spoonfuls of rice into 4 bowls. Dish several spoonfuls of the hamburger mixture on top of the rice. Add the cold vegetables to each bowl – cucumber, red onions, snow peas, radish, lettuce. Add options salsa and/or sour cream. Enjoy!