Tag Archives: rice

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

 

 

Almond Raisin Rice Pudding

20 Mar

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Rice pudding (aka kheer) is a classic Indian dessert. There are countless ways to prepare it, and while I love every variety I’ve tried, this particular batch holds a special place in my heart. It was the first time I’ve ever attempted to make it, which is pretty shocking considering the ingredients are  widely available and that I’ve been enjoying this dish since my infancy.

Sometimes you forget the vast number of foods you can make with the same simple ingredients; case in point here. Rice is a staple in Indian cuisine but is typically used in savory dishes. It wasn’t until sheer necessity that I decided to give my first bout with kheer a try. B and I had invited friends over for dinner, but after preparing an elaborate meal, I realized I didn’t make anything for dessert. I looked around for something that could serve as a dessert and finally laid my eyes on a jar of rice. It was my Oprah ‘ah-hah!’ moment. Thank goodness for rice, and thank goodness for this kheer.

P.S. Happy first day of Spring! Looking forward to warmer days ahead :)

Ingredients:

  • 1/4 cup short/medium grained rice
  • 4 cups whole milk
  • Sugar to taste (I used 3 tbsp)
  • 1/4 tsp chopped cardamom
  • 1-2 tbsp chopped nuts ( I used almonds; may also use cashews and pistachios)
  • Handful of raisins
  • 1/4 tsp cinnamon
  • 1 tsp clairified butter (ghee)

Directions:

1. In a saucepan, heat the ghee. Add the chopped nuts along with raisins. Set aside when raisins get plump and nuts turn reddish brown.

2. In the same pan, roast the rice for 2-3 minutes on low heat.

3. Now add the milk. Increase the heat to med-high and let it come to a boil.

4. Give it an occasional stir so that the milk does not stick to the bottom. Take care not to let the milk burn. Add desired amount of sugar and give it a stir.

5. Reduce the heat to medium and cook until the milk has reduced in half. Keep stirring often. You know its done when the milk has reduced and the rice has cooked thoroughly (rice should be soft, not mushy). This process can take up to 45 minutes.

6. Add cardamom and half of the roasted nuts/raisins.

7. Give it a stir until combined. Sprinkle cinnamon and garnish with remaining nuts.

8. Serve lukewarm.

*Serves 2

Original recipe has been slighly adapted.