Ep.19 – Kristin Warzocha’s Mexican Bowl

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.

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.

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.

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.

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!