Sunday, September 7, 2014
Easy Homemade Burrito Bowls
I'm going to take a short break, but before I stop posting for a few days, I wanted to leave this incredible, delicious, easy meal-in-a-bowl for you. And did I mention quick?
Don't let the ingredient list seem daunting. You're basically layering about 6 items to create this dish. There is a seasoning mix for the chicken, but if you've got some grilled chicken breasts looking for a home, use those. Also, I mixed some buttermilk dressing (recipe below) with some salsa and dressed the lettuce. The original recipe calls for undressed lettuce. I think you need a bit of some type of dressing for this (salsa, creamy, or vinaigrette salad dressing), or maybe just a squeeze of lime.
But for me, the layer that makes this dish is the Cilantro-Lime rice. My oh my! Gratefully, I made extra so I've got some in the freezer for the next Mexican entree I make which needs a side dish. And if you've got that nasty Cilantro-Soap gene (yes, it's a real thing...Google it), you needn't worry....the cilantro is thrown in at the last minute, enough for the heat to rid it of that soap taste but still add an incredible depth of flavor.
You can use the guac recipe below, or just mix your own......I used avocado, salsa, finely minced onion, minced fresh garlic, lime juice, and a bit of salt.
One other thing, I used fresh corn still it's still sweet, affordable, and in season, but I used an all-white cob. For presentation purposes, I would definitely use all-yellow to add more color. And all-in-all, outside of the fact that it's mighty tasty, it really is a pretty dish.
EASY HOMEMADE BURRITO BOWLS (4 servings)
1 lb chicken breasts, pounded to an even thickness
1 (15 oz) can black beans, drained and rinsed
1/2 cup water
1 1/2 cups cherry or grape tomatoes, halved
1 1/2 cups sweet corn kernels (fersh or frozen-then-thawed)
4 oz shredded Monterey Jack cheese (or Mexican blend or cheddar)
1 small head romaine or iceberg lettuce, sliced
Salsa, creamy or vinaigrette dressing, optional
lime quarters, optional
For the seasoning mix:
1 Tbsp chili powder
2 tsp garlic powder
1 1/4 tsp salt
1/2 tsp cumin
1/2 tsp onion powder
1/4 tsp dried oregano
1/4 tsp cayenne pepper, optional
For the Cilantro-Lime Rice:
2 cups water
1 Tbsp canola or vegetable oil
1/2 tsp salt
1 cup long-grain white rice
1/4 cup chopped cilantro
juice of 1/2 lime
For the quick guacamole:
3 ripe avocados
juice from 1/2 lime
2 Tbsp chopped cilantro
garlic salt, to taste
NOTE: For the entire recipe, you'll need 1 lime and Tbsp chopped cilantro.
Mix the seasonings together in a small bowl. Mist or brush chicken breasts with EVOO then season on both sides with the mix (reserve 1 Tbsp seasoning for black beans) and grill for 3-4 minutes a side over medium-high heat until no longer pink in the center. Let rest for 5 minutes then chop and set aside.
For the Cilantro-Lime Rice, bring water, oil, and salt to a boil in a saucepan. Rinse rice in a strainer under cold water then add to the boiling water, place on lid on top, turn heat down to medium-low, and then simmer until rice is tender, about 15 minutes. Add lime juice and cilantro, stir to combine, remove from heat and let sit covered for a few minutes.
Add black beans to a small saucepan with water and 1 Tbsp seasoning mix. Bring to a boil then reduce heat to low to stay warm.
For the quick guacamole, add all ingredients to a bowl then mash with a fork or potato masher. Taste and adjust garlic salt if necessary.
Scoop cooked Cilantro-Rice into bowls then top with grilled chicken, seasoned beans, cherry tomatoes, sweet corn, shredded cheese, lettuce, and guacamole. Serve with salsa or dressing, if desired. Garnish with lime wedges.
CREAMY BUTTERMILK DRESSING
3/4 cup mayo
1/2 cup buttermilk
1 tsp dried onion
1 tsp dried parsley
1 tsp freshly minced garlic
S&P to taste
Whisk together until combined. Refrigerate for at least a couple of hours to allow the flavors to blend.
NOTE TO SELF:
Lettuce (here or on top)
Lettuce (here or on top of rice)