I mentioned in my This Week post that we have been making tons and tons of Copycat Chipotle rice bowls. Seriously, I will make a huge batch of the ingredients on a Sunday night and we will eat off of them for a few days. We've decided we could totally eat these everyday for the rest of our lives.
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I even posted this picture on Instagram and a few friends asked for the recipe.
The problem is I didn't really use a recipe, so I'm making up one now!
Here is how we build our bowls:
Rice:
Cook 2 cups of white or brown rice. Add about 1/2 cup chopped cilantro and the juice of 1 lime. Stir. This will be the base of your bowl.
Beans:
You can use black or pinto beans. We use canned, and heat them up on the stove.
Chicken:
We love chicken in our bowls, but you can get beef, pork or even tofu at Chipotle. Marinate your chicken in Mojo for a few hours and then grill. You will need 2-3 chicken breasts. Then shred cooked chicken with a fork.
Pico:
This is the best part! The pico I make is pretty traditional. Dice 3 tomatoes, 1 yellow onion and about 1 cup of chopped cilantro. Add the juice of 1-2 limes and salt & pepper. We also add hot sauce to ours, and you can even include a jalapeno if you like it spicy.
Then I add a small drained can of corn to the pico for extra crunch.
Top with shredded cheese, lettuce and sour cream!
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