Feed-an-Army Burrito Bowls
I was feeding 10 people, including four adults and two junior high boys. If you have ever fed junior high boys, you know they should probably be counted as at least two regular people apiece. Possibly three, depending on how recently someone bought groceries.
Burrito bowls are one of my favorite meals for feeding a crowd because everyone can build exactly what they want. One person can pile on everything. One can eat nothing but meat and cheese. Another can carefully avoid every visible vegetable. Most importantly, nobody can complain that I put the toppings on wrong because they did it themselves.
This made a LOT of food. If you are feeding a normal-sized family instead of a small army, feel free to cut everything in half. We had both chicken and pork steak, but you could also choose just one meat.
Depending on how you cook the beans, you can have the active cooking and assembly finished in about 45 minutes. The pressure cooker is the fastest option. Slow-cooker beans take several hours, of course, but they require very little attention.
Pinto Beans
Ingredients
3 cups dry pinto beans, sorted and rinsed
A sliver cut from a pork steak, for flavor and fat
Ground black pepper
Salt
Chili powder
Water
I do not carefully measure the seasonings. Start with a reasonable amount, taste the beans once they are tender, and add more as needed.
Option 1: Pressure Cooker
Add the rinsed beans, pork, pepper, chili powder, and enough water to cover the beans by about two inches. Make sure you stay below your pressure cooker’s maximum fill line.
Cook on high pressure for about 35 to 40 minutes, then allow the pressure to release naturally for at least 15 minutes. Check for tenderness and add salt to taste. If the beans are still firmer than you like, cook them for another 5 to 10 minutes.
Option 2: Slow Cooker
Add the beans, pork, pepper, chili powder, and enough water to cover the beans by a couple of inches.
Cook on HIGH for approximately 5 to 6 hours or LOW for 8 to 10 hours, until the beans are tender. Check the water occasionally and add more if needed. Season with salt once they are tender.
Option 3: Slow-Cooked on the Stovetop
Add everything except the salt to a large pot and cover the beans generously with water.
Bring the pot to a boil, reduce the heat, cover, and let the beans simmer gently until tender. This usually takes about 1½ to 2½ hours, depending on the age of the beans. Check them occasionally and add more water as needed. Salt to taste once they are tender.
Option 4: Boil and Babysit
If you enjoy standing near the stove and questioning your life choices, you can keep the beans at a more active boil until they are tender.
Stir frequently, watch the water level, and add more water whenever the beans start looking dry. Reduce the heat if they begin sticking to the bottom. Add salt once they are tender.
Spanish Rice
Ingredients
3 cups dry rice
2 tablespoons cooking oil
Water
Salt
Ground black pepper
Garlic powder
Onion powder
1 can tomato sauce or canned stewed tomatoes
I had fire-roasted stewed tomatoes on hand, and they were great.
Instructions
Heat the oil in a large pan over medium heat. Add the dry rice and cook, stirring frequently, until the grains begin to toast and get a little crispy.
Add the amount of water normally recommended for your rice, along with salt, pepper, garlic powder, and onion powder. Bring it to a boil, then reduce the heat and cook until the rice is tender. Add a little more water as needed if the rice absorbs it before it is fully cooked.
Stir in the tomato sauce or stewed tomatoes. If you use stewed tomatoes and want smaller pieces, break them apart with your spoon as they cook.
Chicken and Pork Steak
Ingredients
Chicken
Pork steak
Salt
Ground black pepper
Smoked paprika
A small amount of oil
My nine-year-old nephew insists that all paprika used should be smoked paprika, and I’ve gotta say, I don’t think he’s wrong.
Instructions
Season both sides of the chicken and pork steak with salt, pepper, and smoked paprika.
Lightly oil a large pan and heat it over medium to medium-high heat. Cook the meat, flipping as needed, until you have the sear you want on the outside.
I do not play around with internal temperatures, as evidenced by the multiple meat thermometers in my kitchen. Check the thickest part of each piece. The chicken needs to reach 165°F. I cook the pork to 150°F.
If the outside looks right before the inside reaches temperature, transfer the meat to a baking dish and finish it in a 350°F oven.
Remove the meat from the heat and let it rest for five minutes. Shred it using two forks, keeping the chicken and pork separate so everyone can choose what they want.
Use separate utensils and plates for the raw and cooked meat, and wash anything that touched the raw chicken before using it again.
Toppings
Use whatever your family likes. We had:
Shredded lettuce
Chopped onion
Chopped tomato
You could also add:
Shredded cheese
Sour cream
Salsa
Guacamole or sliced avocado
Jalapeños
Cilantro
Lime wedges
Assemble Your Burrito Bowls
Put out the beans, tomato rice, shredded chicken, shredded pork, and all the toppings. Let everyone build their own bowl.
Start with rice and beans, add the meat, and pile on the toppings. Or skip the bowl entirely, warm up some tortillas, and turn everything into burritos or tacos.
It is an easy, filling meal that works for a crowd, uses basic ingredients, and gives everyone enough choices to keep the complaints to a minimum. Around here, that counts as a successful dinner.