Sunday, August 9, 2015

Homemade Chipotle Burrito Bowl


There's nothing quite like a Chipotle craving.  You know what I mean.  It's terribly unexpected, comes on strong and really won't go away until you go ahead and satiate your need for that burrito.  It's the worst.  But also the best when you're actually eating it.

So let me tell you, I've tried to mimic Chipotle in my own kitchen many times in the past with about a 0-6 track record...until now.  I figured out how to give a little love to the ingredients so you get that salty, tangy cilantro-lime flavor in every single bite.  It takes a little prep time, but makes 6 generous servings for less than the price of 2 burrito bowls!  And the leftovers for lunch during the week...insane.  You have to try this one out!



So how did I manage to concoct a non-bland burrito bowl at home, you ask?  Well, instead of just piling toppings one by one onto the rice - which is not Chipotle, but rather a sad stack of unseasoned Mexican ingredients - I took a little time to infuse cilantro, lime and salt into each item that would go into my burrito bowl.  Making homemade guacamole and corn and black bean salsa made all the difference! Not to mention it gives you a prime opportunity to snack on tortilla chips while you're making the rice and chicken...


After I prepped the guacamole and salsa, I replicated Chipotle's ahhh-mazing cilantro-lime rice and marinated the chicken in Grill Mates Mojito Lime before I cooked it, which really put the entire burrito bowl over the top!

But you're probably thinking...what about the all-critical cheese and sour cream to top off the burrito bowl??  Well, if you read my recipes regularly, you must already know I'm not a huge fan of dairy - I'm one strange creature!  I put a few dashes of Tabasco sauce on top to crank up the heat instead!


I don't know what heaven looks like...but I'm guessing this is as close as you can get in the food world!




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