Yellow Rice Burrito Bowl with Tostones and Tomatillo Salsa
posted by RiceSelect on 4/21/2017
Post courtesy of May I Have That Recipe
I have a friend who is literally obsessed with burritos. I’d say she gets them 4 to 5 times a week. And I’m not talking just a flimsy little burrito. I’m talking a monstrous double rice, double beans burrito. Yes, carbs on carbs on carbs. And the funny thing is, she’s in great shape. Good genes I guess?
Don’t get me wrong, I think burritos are delicious, but if I ate them that often, I would probably be putting on pounds faster than you can say Chipotle.
That’s why I love the idea of burrito bowls: you can ditch the flour tortilla (along with the two to three hundred calories that comes with it) and you can pile on the veggies (and, of course, the guac).
Another advantage is, you can get as creative as you want with it. You can use different salsas, beans, vegetables and use a more wholesome rice, and spice it however you like it.
For our Yellow Rice Burrito Bowl with Tostones and Tomatillo Salsa we used RiceSelect Texmati Brown Rice, a whole grain alternative to white rice, with a nutty taste and chewy texture, rich in fiber and nutrients, kosher certified and Non-GMO Project Verified. It also fluffs up nicely and doesn’t get mushy, which is definitely a plus when you’re piling up wet ingredients on top! We seasoned the rice with cumin and turmeric to make it more flavorful, and topped it with roasted tomatillo salsa and sweet fried plantains (tostones).