Copycat Chipotle Veggie Rice Bowl Recipe

Copycat Chipotle Veggie Rice Bowl

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serves/makes:

ready in:
1-2 hrs

ingredients

Guacamole
2 Hass avocados
1/2 jalapeno pepper, seeded, and minced
1/2 red onion, finely chopped
2 tablespoons cilantro, finely chopped
1 teaspoon salt

Rice
2 teaspoons fresh cilantro, chopped
2/3 cup long grain brown rice
2 cups water
1/2 teaspoon salt
1 tablespoon fresh lime juice
1 teaspoon fresh lemon juice
1 bay leaf

Pico Salsa
1/2 jalapeno pepper, seeded
6 medium red ripe sweet tomatoes
OR
1 can (28 ounce size) tomatoes, undrained
1/2 red onion
4 tablespoons chopped fresh cilantro
1 teaspoon fresh lemon juice
1 teaspoon salt

Vegetables
2 red onions
1 red bell pepper
1 yellow bell pepper
1 tablespoon olive oil
2 tablespoons fresh lime juice
2 teaspoons fresh lemon juice
salt & pepper to taste

Topping
1 cup black beans
1/2 cup shredded Mexican cheese
4 tablespoons sour cream

directions

For Guacamole: Combine all of the ingredients into food processor and blend until smooth.

For Rice: In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted. Add rice, bay leaf, cilantro, and lime juice, stir for 1 minute. Add water and salt, bring to a full rolling boil. At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 40-45 minutes. Fluff rice with a fork.

For Pico Salsa: Add all ingredients to food processor and pulse until chopped and well-mixed.

For Vegetables: Heat oil in oven-proof skillet, and preheat broiler. Saute onions and peppers with salt, pepper, and lemon/lime juice for 10 minutes, or until soft. Place skillet in the broiler for 3-5 minutes, or until vegetables begin to form blackened edges.

Final Assembly: Put desired amount of rice in a bowl, add ingredients in order, then top each with 1/2 cup black beans, 2 tablespoons sour cream, and 1/4 cup cheese. Warm in the microwave for 1 minute.

nutrition data