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Monday, November 26, 2012

Like Chipotle Take-Out? You'll Love This Fake-Out Recipe!

Want to see one of my favorite sights during the weekend? Here it is:
That plain, neutral bag is deceiving. It looks rather dull but inside is a fiesta of flavors that makes me do a happy dance. I could eat their burrito bowls daily and never tire of them. The tangy cilantro-lime rice, the peppers and onions roasted to slightly-charred perfection, black beans, crunchy shredded lettuce, all highlighted by a bright pico de gallo (their "mild salsa") with fresh tomatoes and cilantro. YUM!

My sister and I love their burrito bowls so much we have attempted to recreate them many times before for parties. It's always a hit! But something has been slightly off. Until now.

Thanks to Pinterest (ah, Pinterest), I have pinpointed the missing element: the cilantro-lime rice! We were close, but not spot-on. I recently came across a recipe on the Fearless Homemaker blog and tried it last night. I'm happy to report: the mission is now complete!

Did I take pictures? Of course not. Worst blogger ever. But, do you trust me? You should. Take a chance and make your own Burrito Bowls (a.k.a. Naked Burritos). Yes, it's easier to stop by Chipotle or Qdoba or Baja Fresh to pick up food made by someone else. Yes, I love the lack of clean up that comes along with take-out. But sometimes I just don't want to get out of my PJs or leave the house. I'd rather just make it myself. Plus the little voice in your head knows you get the benefit of knowing exactly what goes into your food.

Burrito Bowls (a.k.a. Naked Burritos)

Phase One: Roast Some Veggies
2 red bell peppers, cut into strips
2 green bell peppers, cut into strips
1 red onion, cut into strips
1 tsp. cumin
1/2 tsp. chili powder
1/2 tsp. oregano
Extra virgin olive oil OR Olive Oil Cooking Spray (or Wegman's Basting Oil)
1/2 c. frozen corn

Preheat oven to 425 F. Spritz a large baking pan with cooking spray. Add peppers, onions, spices, and a little more oil; toss well. Roast for 20 minutes, stirring halfway through (if you remember). Add corn, stir, and roast for 10 more minutes. Finally, set broiler to high and broil 3-4 minutes to lightly char your veggies.

Phase Two: While Veggies are Roasting, Get the Rice Cooking
1 c. basmati rice
2 c. water
1 tsp. salt or Herbamare
2 tsp. vegetable oil, divided
lime, juiced & zested
2 Tbsp. fresh cilantro, finely chopped

In a small pot, combine rice, water, salt, and 1 teaspoon oil; bring to boil and continue to boil 5 minutes. Stir once, cover, and lower heat to simmer for 15 minutes. Remove from heat and leave it covered for 5 more minutes. Add remaining oil, lime juice and zest, and cilantro to the rice; fluff with a fork.

Phase Three: While Rice is Simmering, Grab the Beans
15 oz. can black beans, rinsed and drained
1/2 c. your favorite salsa

Combine beans and salsa in a small pot. Heat over medium until heated through, about 5 minutes. Cover and turn the heat to low until ready to use.

Phase Four: Time to Eat!
Grab your favorite bowl and scoop in some rice. Add some black beans and top with some veggies. But you don't have to stop there...

Optional Toppings
What do you like on your burritos? How about shredded lettuce, chopped tomatoes, shredded cheese (extra sharp cheddar or pepper jack are good options), guacamole, pico de gallo, salsa, sour cream, jalapeƱos, or anything else you'd like.

For a Party
Double the quantities in each phase of the recipe. Once each phase is complete, layer in a lasagna pan, cover with foil and keep in the fridge (overnight is okay). When you're ready, bake, covered, for 35 minutes at 350 F. Serve with small bowls of toppings.

Phase One Variation: Sweet Potatoes!!!
2 sweet potatoes, peeled and diced
1 red onion, cut into strips
1 red bell pepper, cut into strips

1 tsp. cumin
1/2 tsp. chili powder
1/2 tsp. oregano
Extra virgin olive oil OR Olive Oil Cooking Spray (or Wegman's Basting Oil)
1/2 c. frozen corn

Preheat oven to 425 F. Spritz a large baking pan with cooking spray. Add sweet potatoes, onions, spices, and a little more oil; toss well. Roast for 30 minutes, stirring halfway through. Make sure the sweet potatoes are tender (if not, roast 5 minutes longer before proceeding). Add corn, stir, and roast for 10 more minutes. Finally, set broiler to high and broil 3-4 minutes to lightly char your veggies.



As I mentioned, I forgot to take pictures. My ROCpoppa and I happily devoured the majority of it. Even my two-year-old ate a decent amount (we just had to separate the elements rather than pile them up). The next day, ROCpoppa took a burrito bowl to work for lunch and this is all that was left of the whole food fiesta:

I hope your family enjoys this dinner as much as we did. Be sure to Post a Comment to share your favorite toppings or your favorite veggie combinations. As always, thanks for reading.

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