Thursday, August 26, 2010

The Burrito Bowl: Now with whole grains

I live in a city with no Chipotle, which is quite depressing for any native Coloradan like myself. Perhaps it's not such a bad thing considering that it's so high calorie, but I still have major Mexican cravings. That's not to say that this is really any sort of Chipotle copy-cat recipe, but it hits the spot and I didn't feel too guilty about eating the leftovers for lunch twice this week. This re-heats really well and it's definitely tasty enough that you probably won't get bored with it.

Burrito Bowl:


1 lb. boneless, skinless chicken breasts, sliced thin
1 can black beans
1 bell pepper (I used green), sliced
1/2 of a red onion, diced
1/2 cup diced tomato
3-4 cloves garlic, minced or pressed
1 can of beans (I used black, pinto would be good too), drained and rinsed
1 package of fajita seasoning
Fresh cilantro, to taste
1.5 cups instant brown rice
olive oil, as needed
Salt, to taste
Pepper, to taste


Drizzle some olive oil in a deep or large pan on medium-high heat (you'll need a lid). Saute half of the garlic for a minute or so until fragrant. Add chicken and saute until it's no longer pink. Remove the chicken and add the onion, pepper and the rest of the garlic plus more olive oil. Saute the vegetables until they are close to your desired level of doneness. Return the chicken to the pan, add the fajita seasoning and stir. Add the beans, tomato, rice and a cup of water. Stir ingredients until incorporated. Cover until rice is tender and excess liquid is absorbed.

Top with fat free sour cream, avocado slices, mexican cheese and some of my homemade salsa.

No comments:

Post a Comment