Veggie Rice Bowl

I had my first opportunity to eat at a Chipotle recently.  Several things happened as a result;  it was added to my list of favorite fast food restaurants (right up there with Panera and McAlister’s), I had to attempt to replicate their veggie burrito bowl, (thus this post), and I began to wish there was a Chipotle closer than 2 hours away from where I live!  Chipotle only offers five menu items, and though there are many variables within those five items, they’ve succeeded by limiting their offerings to those things they do best.  I can’t begin to claim that mine is as good, but it’s a fairly good imitation in the absence of a nearby Chipotle.  This is not an official Chipotle recipe, just my own concoction, but one I think you’ll enjoy.

Ingredients for Cilantro Lime Rice:

2 Tablespoons olive oil
2 cups basmati rice, brown rice, or long grain rice of choice(follow pkg. directions for cooking time and liquid needed)
4 cups chicken broth
2 to 3 cloves garlic, minced
juice from 2 fresh limes
zest from 2 limes
1/2 cup fresh cilantro, chopped
1 tsp. salt

Ingredients for Rice Bowl layers:

3 cans of seasoned black beans (or more depending on # of servings needed)- heated

2 green bell peppers, sliced in strips- sauteed in oil

2 sweet onions, sliced in strips-sauteed in oil with peppers

grated Monterey Jack cheese

sour cream (optional)

Ingredients for tomato-corn salsa:

zest from 1 lime

1/4 cup fresh lime juice

2 Tablespoons vegetable or olive oil

1 teaspoon Dijon mustard

1/4 teaspoon dried crushed pepper

2 cups frozen sweet corn

1 cup grape tomatoes, quartered

1 avocado, diced

1/3 cup diced red onion

2 Tablespoons fresh cilantro

salt and pepper to taste

Directions for Cilantro Lime Rice:

Add the oil to a large sauce pan and heat on low. Add the garlic and then the rice to the oil and saute for 2 minutes on medium heat stirring frequently.

Add the chicken broth, salt, and lime juice and bring to a boil. Cover and cook on low according to rice package directions.  Saute the peppers and onions while rice is cooking.

When the rice is done, add the lime zest and the chopped fresh cilantro and stir to combine.

Remove from heat.

Saute the pepper and onion strips in a couple of Tablespoons of oil.  Continue to cook until tender.  Sprinkle with seasoned salt or just plain salt and pepper.

Cook until of desired tenderness.  Heat the seasoned black beans in a saucepan.  It can’t get much easier than that!

Directions for Corn Salsa:

For the salsa, place two cups frozen sweet corn in a colander and rinse under running water to thaw.  No need to cook.

In a medium bowl, stir together the dressing ingredients; 1 Tablespoon lime zest, 1/4 cup lime juice, 2 Tablespoons vegetable oil, 1 teaspoon Dijon mustard, and 1/4 teaspoon dried crushed red pepper.

Whisk together to combine, then add the corn, cherry tomatoes, diced onion, cilantro, and avocado.

Stir to combine and to incorporate the dressing.  Add salt and pepper to taste.

To assemble the rice bowl, ladle a generous serving of Cilantro Lime Rice onto the plate, top with seasoned black beans, sauteed peppers and onions, sprinkle with shredded cheese and sour cream if desired, then top with the corn salsa.