Wipe that takeout menu off the table because this Chipotle copycat veggie rice bowl is about to become your new favorite at-home dish. With fresh ingredients and bold flavors, it's an easy winner for whip-up-on-a-weeknight vibes.
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.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
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