Burrito Bowls Chipotle Style

Kent and I both love Chipotle.  It’s fresh and can be fairly healthy if you order it that way.  My fav is a veggie burrito bowl.  Kent’s got skills for recreating our restaurant favorites and has managed to recreate the cilantro lime rice which is the base of the whole burrito bowl.  The only thing we measured in this dish is the rice. This is super easy. Just make the toppings to your liking.   
Ingredients: rice (basmati or jasmine), 1 can black beans, sweet peppers (any combo of green, red or yellow), onion, avocado, tomatoes, Monterey jack cheese, sour cream, jalapeno, limes, cilantro, salt, olive oil (not pictures), chips optional.

First get the beans and rice started.  All you have to do is dump the beans into a small saucepan and heat.  For the rice add 3 tsps of olive oil to a preheated skillet.  Heat oil then add 3c. of rice and 3T of lime juice.  Mix for 1 minute until rice is coated. 
 
Dump the rice into a rice cooker and add 2c. of water.  Put the lid on and push the lever down.  When the lever pops up the rice is done. It’s really megasimple and comes out perfect every time.  When the rice is done fluff it with a fork and add roughly 4T of cilantro.
While the beans simmer and the rice cooks, we make the guacamole, Pico de gallo and sauté the peppers and onion.  For the Pico, I chopped two tomatoes, about
1/4 c. of onion, 1/2 of a seeded and ribbed jalapeno, 2T of chopped cilantro and the juice from 1 lime with a couple shakes of salt.

For the guacamole I used 1 avocado.  To remove the pit use a large knife and chop the pit once then use the knife to pivot the pit out of the avocado.  Use the edge of the counter or cutting board to remove the pit from the knife. (note…this is the knife I’ll be referencing later in my “cooking confessions”)

I used a spoon to scoop out the avocado flesh from each half.  In a bowl combine the two halves, 1T of minced onion, 1/2T chopped cilantro, a tsp of lime juice and a couple shakes of salt.  Mash all together with a fork.
We sliced a red, yellow and green pepper and 1/2 a large onion and sautéed them in a little olive oil with some chipotle seasoning.  Sometimes we use fajita seasoning.  We like our veggies a little on the crunchy side so it only takes a couple minutes. 
Shred some of your favorite cheese and chop some green onions and the assembly line is ready!

Start with some rice.                             Add some beans.

Add veggies.                                         Add Pico de gallo.

Add guacamole.                                    Add a little sour cream.
 
Add cheese.                                          Add green onions and the bowl is complete!

This is a great crowd pleaser because everyone can make their bowl to their own liking. 

Cooking Confessions: Like clockwork Kent said, “Why are you using that cheese knife?”  Me, “I like it because it’s sharp.” Two seconds later, I sliced off a hefty chunk of my left thumb.  It’s a lot easier to make burrito bowls with 10 fingers than with 9. Who knew how important a thumb is for making burrito bowls!  I momentarily gave up on this blog as if it has something to do me slicing my thumb.  Fortunately that passed quickly and I’ve lived to blog about it!