Stand N Stuff Burrito Bowls Recipes

CHICKEN AND BEANS BURRITO BOWLS

Steps:

• In 2-quart saucepan, heat 2 1/2 cups water to boiling. Add rice and salt; cover, and reduce heat to simmering. Cook 16 to 18 minutes or until water is absorbed and rice is just tender.
• In small bowl, beat cilantro, lime juice and 1 tablespoon olive oil. Stir into cooked rice; fluff with fork.
• In 12-inch skillet, heat 1 tablespoon olive oil over medium heat. Cook onion and serrano chile in oil about 6 minutes or until softened. Add chicken, beans, tomatoes, green chiles, 2/3 cup water and the taco seasoning mix. Heat to simmering; reduce heat to low. Cook 5 minutes, stirring occasionally.
• Serve chicken and beans in bowls with rice and desired toppings.

STAND 'N STUFF™ BURRITO BOWLS

Steps:

• In 10-inch skillet, heat oil over medium heat. Cook chicken in oil 2 to 3 minutes or until chicken is just starting to brown. Stir in rice, taco seasoning mix and water. Cover; reduce heat to medium-low. Cook about 15 minutes or until liquid is absorbed, rice is tender and chicken is no longer pink in center.
• Meanwhile, heat tortillas as directed on package. Divide chicken mixture among tortillas. Top with Toppings.

STAND 'N STUFF™ BREAKFAST TACOS

Steps:

• In large bowl, beat eggs with whisk. Add half-and-half and salt; beat well. In 10-inch nonstick skillet, melt butter over medium heat. Add egg mixture; cook about 7 minutes, scraping cooked eggs up from bottom of skillet occasionally, until mixture is firm but still moist. Gently fold in beans and green onions, stirring to combine.
• Heat tortillas as directed on package. Divide egg mixture evenly among tortillas. Top with Toppings. If desired, garnish with dark green tops of green onions.

STAND 'N STUFF� BURRITO BOWLS RECIPE

Steps:

• In 10-inch skillet, heat oil over medium heat. Cook chicken in oil 2 to 3 minutes or until chicken is just starting to brown. Stir in rice, taco seasoning mix and water. Cover; reduce heat to medium-low. Cook about 15 minutes or until liquid is absorbed, rice is tender and chicken is no longer pink in center.
• Meanwhile, heat tortillas as directed on package. Divide chicken mixture among tortillas. Top with Toppings.

CHICKEN BURRITO BOWLS RECIPE

Steps:

• To make individual servings, layer 1/2 cup rice, 1/2 cup chicken, lettuce, black beans, corn, tomatoes, green peppers, onions, avocados and other various ingredients you like. Drizzle with chipotle dressing or your other favorite dressing.

STEAK BURRITO BOWL RECIPE

Steps:

• Slice steak into 1/4 inch strips.
• In a resealable gallon-size ziploc bag, combine steak, garlic, soy sauce, olive oil, cumin, chili powder, and lime juice.
• Marinade in the refrigerator for at least 1 hour (it tastes better the longer it marinates).
• Remove steak from the marinade and pan fry over medium heat until it is cooked all the way through.
• In four bowls, evenly distribute the cooked steak, rice, romaine lettuce, pico de gallo, black beans, guacamole, and shredded cheese.
• Top with cilantro and lime juice.