Chipotle-Inspired Burrito Bowl

25 Mar

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I don’t know anybody who doesn’t like Chipotle. Whether it’s their fresh ingredients, locally farmed produce, or humanely raised meats, there’s a lot to love about it. One of their biggest fans is probably B, who back in his bachelor days, ate Chipotle any chance he had. He appreciated that a burrito bowl (his favorite) was more than enough food for his 6’2” frame (by the way, have you ever had the problem of eating out and not being full after your meal? It just ruins the whole experience). He also loves chicken, and the burrito bowl features a substantial amount of it. Since getting married, however, I’ve been cooking at home (Exibit: this ENTIRE blog) more often, which translates to less justification for him to eat out as frequently. So one thing I recently came up with, and was kind of dissappointed I didn’t think of earlier, was re-creating the beloved burrito bowl at home. It’s actually quite simple if you take it step by step.

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I used rectangular dishes to simulate the Chipotle experience. I started a bowl with brown rice.

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…then added black beans…

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…sauteed onions and green peppers layered on top…

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… I piled on plenty of chicken and diced tomatoes…

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…a dallop (or several) of sour cream on top…

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…and garnished with shredded cheese, salsa, and chopped green onions.

¡Qué delicioso!

 

Ingredients:

(Note: All of the following measurements can be changed according to your preference)

1/2 cup cooked brown rice

1/4 cup cooked black beans (I used Bush’s black beans and cooked according to the directions on the label)

1/4 cup chopped onions

1/4 cup bell pepper, julienned

1/5 cup coarsely chopped tomatoes

2 tbsp sour cream

1/4 cup chicken

1 stalk chopped green onion

2 tbsp salsa

Shredded mozzarella/cheddar cheese blend

Cooking oil

Taco seasoning

Salt to taste

 

Directions:

Using a flat dish, place a layer of cooked brown rice. Layer black beans on top. Set aside.

In a saute pan, place a small amount (approx. 1 tbsp) of oil. Put in peppers and onions. Cook until tender. Add salt and taco seasoning to taste. Layer pepper/onion mixture on top of black beans/rice.

Chop chicken into bite sized pieces. Sauté in an oiled sauce pan, and season with taco seasoning and salt to taste. Sauté until thoroughly cooked. Layer cooked chicken on top of pepper/onions.

Continue to layer with tomatoes, salsa, sour cream. Top with shredded cheese and garnish with green onion. Enjoy with tortilla chips on the side.

*Serves 1

 

 

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2 Responses to “Chipotle-Inspired Burrito Bowl”

Trackbacks/Pingbacks

  1. Thai Yellow Chicken Curry + {Reflection} | masala & missoni - April 15, 2013

    […] I try not to eat out too often, Thai food is usually what we go for when we do. Like I showed you here, I like recreating restaraunt food at home. This one is simple and straightforward, and can easily […]

  2. Chicken Pot Pie | masala & missoni - April 1, 2013

    […] B’s palate beyond Indian food and Chipotle (although I profused how much we both love it here) has been a welcome challenge for both of us. I get the opportunity to try new recipes and actually […]

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