Bean Burrito Bowl Large Family Recipe (12 servings)

24 oz. Pinto beans, canned, drained, rinsed OR 2 1/2 lbs Pinto beans, dry, cooked
¼ cup Onions, chopped
3/4 tsp garlic powder
1/2 tsp black pepper, ground
2 tsp chili powder
1/2 Tbsp cumin, ground
1 tsp paprika
3/4 tsp onion powder
1/2 tsp salt

2 cups water

7 oz tomato paste, canned

12 oz Brown rice long-grain, regular, dry, parboiled

1 Tbsp Cilantro, fresh, finely, chopped

3 cups pico de gallo

4 oz Cheddar cheese, finely shredded

12 Tortilla bowls, optional

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.

Cook brown rice according to package directions Fold cilantro into rice. Set aside

Assemble in a 8-oz paper boat or tortilla bowl: First layer: Portion ½ cup rice mixture. Second layer: Portion ½ cup beans Third layer: Portion ¼ cup pico de gallo. Sprinkle with cheese on top. Makes 12 bowls.