Chipotle-Style Burrito Bowl

Sorry it’s been awhile since our last post. We’re going to try to post every Friday from now on so you’ll have recipes to try over the weekend.

Burrito bowls are awesome because they’re extremely filling, comforting, and customizable. They’re also shockingly easy to make. We make them on Friday nights when we’ve been out all day and/or evening and all we want to do is collapse on the couch with a big, warm bowl of food. It always does the trick.

Burrito Bowl 1

Burrito Bowls

2 servings — but you can expand or minimize this recipe easily

Cilantro Lime Rice
2 servings of basmati rice (or brown, or whatever you like)
1 lime
1/2 bunch cilantro, finely chopped

Directions:

1. Cook your rice according to the instructions.

2. Squeeze the lime into the cooked rice.

3. Dump the cilantro in, too.

4. Mix it all together.

Beans
2/3 can black or pinto beans
Optional: liquid smoke, olive oil

Directions:

1. Drain and rinse the beans. Save a couple spoonfuls of the liquid if you want to, and toss the beans in a pan with 1/2 cup water and a tiny splash of olive oil. Simmer until the beans have softened a bit. I drop in some liquid smoke to give the beans some extra je ne sais quoi.

Note: My roommate doesn’t rinse the beans first, which makes them taste deliciously creamy but makes me nervous because the liquid in canned beans is very starchy. But the thing is, this is what you want. You want the beans to simmer until they soften, and the liquid helps a lot. So if the liquid doesn’t scare you, don’t rinse your beans before simmering. If it does, do water and a drop of olive oil.

Protein
Chicken, Steak, Shrimp, Tofu, Chorizo… whatever you’d like!

Directions:

1. Cook your protein how you like it, keeping in mind that you’ll chop it up and dump it in the bowl (i.e. probably better to grill chicken than roast it for this).

2. If it’s steak, slice it thinly against the grain. If it’s chicken, dice it. If it’s shrimp, peel and drop ’em in whole.

Note: Buy a cast iron grill pan. You can get them at Target and department stores, and for even cheaper at the hardware store or Goodwill. It’s the best and most-used cookware I own. It’s way healthier than frying everything, and it makes meat, veggies, grilled bread, etc. taste amazing. Do it. Now. Go get one.

Guacamole
1 ripe avocado
1 shallot/red onion
3 cloves garlic
Juice from 1-2 limes, depending on your consistency preference
1 jalapeño
Salt and pepper

Directions:

1. Mash all those things together and adjust the ratio of ingredients based on your own taste. We like a lot of garlic and lime, but you can cut back if it’s not your thing. Add water (or more lime juice if you have it!) if you need to thin it out a bit.

Toppings
Salsa
Cilantro
Cheese (monterey jack, parm, and cotija work well)
Plain Greek yogurt
Romaine lettuce, shredded
Jalapeño, thinly sliced

Assembly

1. Put your cilantro lime rice in the bowl.

2. Top the rice with a scoop of beans.

3. Add a dollop each of guacamoleGreek yogurt, and pour on some salsa.

4. Arrange your protein on top. Toss on your jalapeños.

5. Shred some cheese onto your bowl.

6. Grab a beer from the fridge.

7. Enjoy! What’s Chipotle, again?

Note: you can customize this to your liking. Try adding grilled veggies or a corn relish!

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