 |
| the original in all its glory |
Little known fact: I'm obsessed with Chipotle rice. I mean I also love their guac and other fixings but really, all the goodness is in the rice. Lately I've been trying the healthier option of brown rice but it pales in comparison to the original flavor of their white rice.
Four years ago, I came across this recipe for Southwest Rice and Corn Salad in my then-boyfriend's current issue of Bon Appetit. The recipe was saved for later since it looked simple enough to recreate one day. Then when I eventually tried it, I realized, "OMG! It's Chipotle rice!"
The secret, which I guess isn't totally mind-blowing but I thought it was, is lemon/lime juice on a bed of cilantro sprinkled, well-seasoned rice.
And then add what you would normally top on your burrito bowls (My order for the past 11 years has been a veggie bowl with rice, fajita peppers, black beans, tomato and corn salsa, guacamole and cheese. The recipe below reflects my normal order but feel free to add steak, chicken, sour cream, etc).
Faux-Chipotle Burrito Bowl (serves 1) adapted from Bon Apetit
Ingredients:
1/4 cup short grain white rice, cooked
juice of 1/2 a lemon or 1 lime
2 tbs olive oil, divided
1/4 cup fresh cilantro, chopped
1/4 cup frozen corn (or fresh)
1/4 cup canned black beans, rinsed
1/2 small onion, chopped
1/4 of a green bell pepper, chopped
1/2 avocado, seeded and chopped
1/4 cup tomatoes, seeded and chopped
1/2 jalapeño, seeded and chopped
1 stalk of green onion, chopped
1/4 tsp salt
Directions:
1. Use this helpful tutorial for cooking rice on a stovetop. Cook a cup, reserve 1/4 cup for the burrito bowl and save the rest for other recipes.
2. Combine 1 tbs olive oil with lemon/lime juice and cilantro. Set aside dressing.
3. Heat 1 tbs olive oil in skillet and sauté corn and black beans until heated through. Season with salt and pepper.
4. Set broil to low on oven and add bell pepper and onion (tossed in olive oil) to a broiler-safe pan. Broil 6-7 minutes or until vegetables are slightly charred.
5. Mix rice, avocado, tomatoes, jalapeño and green onion with vegetables and beans. Add in 1/4 tsp of salt. Mix in lemon/lime dressing and season to taste.
6. Enjoy!
juice of 1/2 a lemon or 1 lime
2 tbs olive oil, divided
1/4 cup fresh cilantro, chopped
1/4 cup frozen corn (or fresh)
1/4 cup canned black beans, rinsed
1/2 small onion, chopped
1/4 of a green bell pepper, chopped
1/2 avocado, seeded and chopped
1/4 cup tomatoes, seeded and chopped
1/2 jalapeño, seeded and chopped
1 stalk of green onion, chopped
1/4 tsp salt
Directions:
1. Use this helpful tutorial for cooking rice on a stovetop. Cook a cup, reserve 1/4 cup for the burrito bowl and save the rest for other recipes.
2. Combine 1 tbs olive oil with lemon/lime juice and cilantro. Set aside dressing.
3. Heat 1 tbs olive oil in skillet and sauté corn and black beans until heated through. Season with salt and pepper.
4. Set broil to low on oven and add bell pepper and onion (tossed in olive oil) to a broiler-safe pan. Broil 6-7 minutes or until vegetables are slightly charred.
5. Mix rice, avocado, tomatoes, jalapeño and green onion with vegetables and beans. Add in 1/4 tsp of salt. Mix in lemon/lime dressing and season to taste.
6. Enjoy!
Post a Comment