Bean Burrito Bowl

1 lb 9 oz  Brown rice, dry, parboiled

1 ⅓ cups Cilantro, fresh, finely chopped 

5 lb 8 oz Pinto beans, canned, low-sodium, drained, rinsed OR Pinto beans, dry, cooked 

½ cup Onions, fresh, chopped 

1 ½ tsp Garlic powder  

1 tsp Black pepper, ground    

1 ½ Tbsp Chili powder  

1 Tbsp Cumin, ground  

1 ½tsp Paprika  

1 ½tsp Onion powder  

1 tsp Salt  

14 oz OR 1 ½cups Canned tomato paste  

25 Tortilla bowls, optional

42 oz. Pico de Gallo

8 oz OR 2 cups Cheddar cheese, shredded

Make rice according to package directions. When rice is done, fold cilantro into the rice. Set aside.

Combine beans, onions, garlic powder, pepper, chili powder, cumin, paprika, onion powder, salt, water, and tomato paste in a medium stock pot. Stir well. Simmer over medium heat uncovered for 15 minutes, stirring occasionally. Set aside

Assemble in a 8-oz tortilla boat or bowl: First layer:  ½ cup rice mixture; Second layer: ½cup beans; Third layer: ¼cup pico de gallo  Garnish each burrito bowl with 1 Tbsp of cheese.  

Makes 25 servings of 1 burrito bowl.