I don't eat fast food unless I'm travelling and either trying to be cheap or am in a big hurry. But when that is the case, I do like Chipotle. I love the green rice, and I appreciate the variety of fresh-like ingredients I can add to my nicely cooked black beans. But it's way too much food! One burrito will keep me full for over 24 hours, and I'm pretty sure that's not good for your system.
Work a little less hard to digest your food while enjoying that comforting Tex-Mex flavor at home with these fast and easy chicken (if you want), bean, and rice bowls! And as with most of my recipes, you can easily swap out ingredients to make this more your own. Mine, below, is a facsimile of the included recipe, but doused with Tapatio hot sauce, as well.
Better-than-Chipotle Rice Bowl
1 tablespoon olive oil
1 small red bell pepper, thinly sliced
1 small yellow onion, thinly sliced
1 small serrano, thinly sliced (remove seeds for a milder meal)
1 chicken breast, cut into 2-inch chunks
1 teaspoon cumin powder
1 tablespoon chili powder
2 large garlic cloves, minced
¾ cup corn kernels
2 15-oz. cans black beans (drain one, use the liquid from the other)
1 cup long grain white rice
3 tablespoons chopped fresh cilantro
1 tablespoon lime juice
Salt to taste
Small avocado, cut into chunks
1 medium tomato, cut into chunks
1 tablespoon fresh cilantro, chopped
Salt and black pepper to taste
In a medium saucepan or your rice cooker, cook the rice according to package directions.
Meanwhile, heat the oil on medium heat in a large skillet. When it shimmers, add the bell pepper, onion, and serrano and sauté until soft, about five minutes. Add the chicken along with the cumin and chili powder and some salt. Continue to cook, stirring often, until the chicken is almost cooked, about 5 minutes. Stir in the garlic cloves, corn, and black beans, reduce to low heat, cover and let simmer about 15 minutes.
Prepare the garnish: combine all ingredients in a small bowl.
When the rice is done, fluff with a fork while stirring in the cilantro, lime juice, and salt.
To build bowls: place equal amounts of rice into the bottom of each bowl. Top with equal amounts of the bean mixture and then the garnish.