Chipotle Style Rice Bowl

I basically just took my favorite thing from Chipotle and made it at home. It honestly lives up to the high standards set by the chain themselves. I approve. I mean, since I was forced with no Chipotle within 60 miles. Sometimes I will actually drive an hour to the next town for guac goodness, that’s how much I love it. And yes, this still lives up!

This recipe has many different parts to it. 6 in one to be exact. Any of these salsas can stand on their own if you’re looking for a good party dip or snack. Also since we are talking about salsa, let me make clear that pico and guacamole need to be kept simple. Nothing bothers me more than seeing people add spices or garlic to their guacamole/pico. What a shame. Growing up and watching my grandma cook, I learned Mexican food is all simple ingredients. Simple salsa is authentic salsa. So don’t try and be fancy and impress anyone, because keeping it basic is literally the best way to have it. Then everyone will say “oh my gosh what did you put in here?”, and then you hear the “oh wow, that’s it?!”. Yes, thats it. Rant over.

Anyway, this recipe makes for a good sized lunch 5 days a week. It also makes for about 3 people at dinner time, if that’s what you so choose. It’s very easy to warm up and taste great, sometimes even better as leftovers! I recommend saving your guacamole separately so it doesn’t brown and ruin everything else while it’s in the fridge. But feel free to mix it all together, eat everything individually, or Nick eats it with tortilla chips. How ever you ‘rice bowl’, it’s good either way.

Also, I must mention. Don’t be afraid to “burn” your fajitas. It’s just the top layer of the skin coloring, it will not taste burnt. Every good fajita pepper has a little black on the skin. It’s just the way it is.

Sometime I like to add a little extra red sauce or salsa verde in the mix, depends if I’m feeling saucy. Either way is fine, if you like it a little more wet.

Let me know if there are any questions with substitutions, and of course post pictures and thoughts in the comments. šŸ™‚ Enjoy!

Chipotle Style Rice Bowl:

Cilantro Lime Rice:

1 and 1/4 cups of Jasmine rice

2 cups of water

2 tablespoons of lime juice

1 tsp of sugar

1 tsp of salt

1/4 tsp of garlic powder

1/4 tsp of ground black pepper

1/4 cup of fresh, chopped cilantro

Black Beans:

1 can of black beans with juice

1/4 tsp of salt

1/8 tsp of oregano

1/4 tsp of chili powder

1/8 tsp of paprika

1/4 tsp of garlic powder

1 bay leaf

1 tsp of lime juice

1/4 cup of water

Fajitas:

2 bell peppers

3/4 tsp of salt

1/4 tsp of ground black pepper

Corn Salsa:

1 can of corn, drained

2 tablespoon of fresh, chopped cilantro

2 tablespoon of red onion, finely chopped

1/3 jalapeƱo

1/2 tsp of salt

1/4 tsp ground black pepper

1 tsp of lime juice

1 tsp of cumin

Pico de Gallo:

2 and 1/2 Roma tomatoes, chopped

1 tablespoon and 1 tsp of fresh, chopped cilantro

2 tablespoon of red onion, finely chopped

1/3 jalapeƱo

1/4 tsp of salt

1/8 tsp of ground black pepper

1/2 tsp of lime juice

Guacamole:

2 avocados

1 tablespoon of fresh, chopped cilantro

3/4 tsp of salt

1/4 tsp of ground black pepper

2 tsp of lime juice

1/2 of a Roma tomato, chopped

2 tsp of red onion, finely chopped

1/3 jalapeƱo

Direction:

Beans:

1. Start with the beans, because they will take the longest. Put all ingredients in a small pot and set on low-medium heat for 30 minutes, stirring occasionally.

Cilantro Lime Rice:

2. Put Jasmine rice in a medium sized pot, and dry cook on medium heat until rice turns pure white, about 2 minutes. Add the rest of the ingredients, reduce heat to low-medium, cover, and cook for 20 minutes, or until rice is cooked through.

Fajitas:

3. Slice bell peppers into thin strips. Add to a small (non stick!) skillet with two teaspoons of oil, salt, and pepper. Cook on medium heat for about 10 minutes until peppers are slightly blackened and soft. Stir every few minutes.If they are not blackening, you might have used too much oil or try leaving them on one side to cook for a few more minutes before stirring.

Corn Salsa:

4. Start by setting your oven to broil.

5. Set jalapeƱo on a baking sheet with a tablespoon of oil drizzled over the top of your pepper. Place in oven, and broil for about 10 minutes, or until blackened to your liking.

6. Mix all ingredients in a medium sized bowl. When jalapeƱo is done, chop, and add only 1/3 of the pepper into the corn. Mix together with any spoon. I like to put my corn in the microwave for 30 seconds before mixing everything, but either way is completely fine.

Pico de Gallo:

7. Add all ingredients to a small bowl, including another 1/3 of your chopped roasted jalapeƱo, and stir with any spoon.

Guacamole:

8. Place avocados in a medium sized bowl, add lime juice, cilantro, salt, and pepper. Mash with a fork and spoon (or if you have one of those cool guac mashers). Continue to ‘mash’ until creamy.

9. Add tomatoes, onion, and the last 1/3 of jalapeƱo. Gently mix in the avocado mixture.

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10. Layer all your little recipes into one bowl, top with lettuce or salsa and enjoy!

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One Comment Add yours

  1. mistimaan says:

    Nice recipe

    Like

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