I just loved the Burrito in a Bowl at Chipotle Mexican Grill, so I was eager to try cooking something similar at home. This recipe isn’t really the same as Chipotle Grill’s version, but it’s healthy and I thought it tasted delicious. Enjoy!
Serves 4
Ingredients:
- 1 cup Brown Rice (all I had was short grain, but long grain would work better)
- 2 cups water
- 1 Tbsp Cilantro (I used dried, but if using fresh, you will need more, and you won’t want to add until rice is cooked.)
- 1 lime – zest and juice (approx 1Tbsp juice)
- 1 Tbsp Olive Oil
- 2 medium Onions (I found wonderful “spring” onions at Whole Foods)
- 1 medium sized sweet Pepper (green, red, yellow, or orange)
- Half Chicken breast – about 7 ounces
- 2 1/4 cups of Frozen corn (3 servings)
- 1/4 pound deli sliced Roast Beef
- 1 jar Tomato Salsa (I used Muir Glen mild)
- 4 oz cheese (1 oz for each person – I had Cabot Vermont Sharp Cheddar, but Monterey Jack would be great too)
Cooking Instructions:
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Cook rice with water, lime juice and dried cilantro. (If using fresh cilantro, then don’t add until rice is fully cooked.) I like to bake my rice in my counter top oven in a 2 qt cast iron pot. It usually always cooks perfectly and I find it easier than on the stove top.
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When rice is finished, add lime zest (and if using fresh cilantro, add that as well.) Stir/fluff to mix.
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Shortly before rice is done, slice onions and peppers.
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In large fry pan, saute peppers and onions with 1 Tbsp Olive Oil. Once vegetables are cooked, scoop them into a bowl. Keep the empty pan on stove.
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Cut up raw chicken breast into smaller sized pieces, and saute in fry pan. I didn’t use any additional oil.
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While chicken is sauteing, slice roast beef into smaller pieces.
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After chicken is cooked through, there will be lots of nice brown bits (fond) at the bottom of the fry pan. Add the frozen corn to the pan, and as the corn defrosts, use a wooden spoon to deglaze (loosen the brown bits on) the pan.
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Return the onions and peppers to the fry pan, along with the sliced roast beef. Mix to heat through.
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In a bowl, layer with a scoop of rice, 1 oz sliced/diced cheese, vegetable/meat mixture, and top with tomato salsa. Keep layers separate, or mix all together. Enjoy!
Nutritional Data:
Calories 607.6
Total Fat 19.4 g
Saturated Fat 8.1 g
Polyunsaturated Fat 1.1 g
Monounsaturated Fat 6.4 g
Cholesterol 98.7 mg
Sodium 831.2 mg
Potassium 624.8 mg
Total Carbohydrate 73.8 g
Dietary Fiber 6.4 g
Sugars 8.0 g
Protein 41.8 g
Vitamin A 16.5 %
Vitamin C 94.6 %
Calcium 23.2 %
Iron 17.9 %
Nutritional Data (without cheese)
Calories 493.4
Total Fat 10.0 g
Saturated Fat 2.1 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 3.8 g
Cholesterol 69.0 mg
Sodium 655.2 mg
Potassium 597.0 mg
Total Carbohydrate 73.5 g
Dietary Fiber 6.4 g
Sugars 8.0 g
Protein 34.8 g
Vitamin A 10.5 %
Vitamin C 94.6 %
Calcium 2.8 %
Iron 16.8 %
Next time, I am definitely going to use long grain rice, and maybe more lime. Once tomatoes come into season, I will also make homemade tomato pico de galo. I bought a bag of California avocados today, but they aren’t ripe yet. I will definitely be making homemade guacamole to add a layer to the dish!