Remember when I promised you guys this recipe when I posted cilantro lime shredded chicken a couple weeks ago?
Well…here it is.
I did it.
*claps for you Sara*
This recipe is essentially a play on the burrito bowls from Qdoba, Chipotle, etc. etc. I’m normally a big fan of these places because I can get a decent fast-food meal without actually eating fast food.
Not that I don’t ever eat fast food, because I think we’re all guilty of doing that sometimes, but if I want to still feel good about myself at the end of the meal, I choose Qdoba (mostly because it’s on the way home).
Although, I’m still a little bitter that there are NO Cafe Rios in Reno. Whywhywhywhywhy??
I literally crave their pork barbacoa.
I’ve had dreams about it before.
Yeah. Really.
However, I still really love Qdoba and Chipotle.
One of my favorite nights from last semester actually happened in Qdoba. My friends and I randomly ended up there one night (probably way too late in the first place). Luckily for us Reno college kids, there’s a late night Qdoba stop approximately five minutes away from campus, so it’s always a no-brainer on where to go if nothing else is open or will let you in.
Anyways, we essentially ended up at Qdoba until 1 a.m. eating chips and salsa and laughing manically over each others’ weird family stories.
For the sake of privacy, I will not get too far into these family stories, but just know nothing is more fun than watching your friend practically choke on a burrito because she’s laughing so hard at a horrifying incident somebody experienced at Disneyland.
Trust me.
Ingredients
Rice
1 1/2 c. brown rice
2 cloves garlic, minced
3 c. water
Zest of 1 lime
Juice of 1 lime
1/4 c. cilantro, chopped
Onion powder, to taste
1 chicken bouillon cube
Corn Avocado Salsa
1 c. corn
1/2 avocado, cubed
1/2 jalapeno, chopped
1 clove garlic, minced
Lime juice, to taste
Salt and pepper, to taste
Toppings
Beans, cheese, salsa, tortilla strips, cilantro, lettuce, etc. etc.
For the rice: Heat about a tablespoon of cooking oil over medium heat. Add brown rice and coat in oil. Stir constantly until rice is browned (but not burnt!). Add garlic and saute until fragrant. Add water, lime zest, lime juice, onion powder, and chicken bouillon cube. Cover and cook for 45 minutes, or until water is absorbed. Add cilantro and more lime juice right before serving.
For the salsa: Heat oven to 350* F. Spread corn evenly on a greased baking sheet. Drizzle corn with a little olive oil and salt. Toss to coat. Roast for about 10 minutes, or until corn is slightly browned. Let corn cool for about 10 minutes.
Mix corn, avocado, jalapeno, garlic, lime juice, salt, and pepper. Adjust seasonings as needed.
To assemble: Place a couple scoops of rice in a bowl. Top with chicken, salsa, and other chosen toppings. Serves 4.
These could be made with beef, pork, seafood, etc. To change it up, you could add a bunch of salad ingredients and make it a burrito bowl salad. (Also, if you don’t want to roast the corn, you can make the salsa with plain corn).
I won’t tell.
Song of the Day: Forced to Love–Broken Social Scene
