Friday, July 9, 2010

Burrito Bowls


Mexican food is probably the single-most food craving that I have....and I seem to have that craving often!  After four pregnancies, I seem to have adopted the "spicier is better" philosophy when it comes to Mexican food.   This meal incorporates cilantro-lime rice, spicy citrus beans, and tequila marinated chicken, topped with sharp cheddar cheese, cool sour cream, and spicy salsa.  These burrito bowls have several steps and lots of ingredients, but your tastebuds will not be disappointed in the explosion of flavors when you take your first bite!  Yum.....I mean, double-yum!

Burrito Bowls
Source: Annie's Eats


Tequila Lime Chicken
  • 1/4 cup tequila
  • 1/2 cup freshly squeezed lime juice
  • 1/4 cup freshly squeezed orange juice
  • 1 tsp. chili powder
  • 1 jalapeno pepper, ribbed, seeded, and minced
  • 2 cloves garlic, pressed or finely minced
  • 1 tsp. kosher salt
  • 1/2 tsp. black pepper
  • 2 boneless, skinless chicken breasts
Combine all ingredients in a bowl or plastic bag; mix well.  Add chicken.  Cover and refrigerate overnight, or at least 8 hours.

When you are ready to cook the chicken, heat a grill to medium-high heat.  Cook until nicely browned and cooked through, 15-20 minutes.  (I cooked mine in a grill pan on the stovetop.)  Let stand for 5 minutes before serving.  Cut into strips.


Spicy Citrus Black Beans
  • 1 (28-oz.) can black beans, rinsed and drained
  • 2 tbl. olive oil
  • 1 yellow onion, chopped
  • 1 pepper, chopped or minced (bell or jalapeno, depending on your preference and desired heat level)
  • 1/2 to 1 cup of chicken broth
  • 1 1/2 tsp. dried oregano
  • 2 bay leaves
  • 1/2 tsp. salt
  • 3 cloves garlic, minced or pressed
  • 1 tsp. pureed chipotles in adobo sauce (found in the Mexican aisle--this is a key ingredient!)
  • 1 1/2 tsp. cumin
  • 1/4 cup freshly squeezed orange juice
  • juice of 2 limes
  • 1 tbl. white wine vinegar
  • fresh cilantro, chopped, plus more for garnish
Rinse the beans thoroughly in a colander.  Heat the olive oil in a medium saucepan over medium-high heat.  Saute the onion and pepper until tender, about 5-7 minutes.  Add the garlic and saute just until fragrant, about 30 seconds.  Stir in the beans.  Mix in broth (more or less depending on how much liquid you would like.  I tend to like mine a bit drier).  Bring to a simmer.  Mix in the oregano, bay leaves, salt, chipotle puree, cumin, orange juice, lime juice and vinegar.  Once simmering, reduce to medium-low or low and let it simmer, covered, 20-30 minutes, stirring occasionally.  Remove from heat, stir in fresh cilantro to taste.


Cilantro Lime Rice
  • 1 cup long grain rice
  • 2 cups + 2 tbl. water, divided
  • 1/2 tsp. salt
  • 1/2 cup fresh cilantro
  • 2 tbl. freshly squeezed lime juice
  • 1 tbl. olive oil
  • 1 clove garlic, chopped
Place dry rice in a colander and rinse under cold water until the water runs clear.  Gently shake out excess water.   Add a bit of olive oil to a medium saucepan and add rice.  Saute rice over medium-high head until no longer transparent, 3-4 minutes.  Add the water and salt and bring heat to medium-high.  Bring to a boil, stir briefly, then cover and reduce the heat to low.  Let cook, covered, until the water is absorbed and the rice is fluffy and tender, about 16-18 minutes.

While rice is cooking, combine the cilantro, lime juice, olive oil, garlic, and 2 tbl. water in a blender or food processor.  Blend until smooth.  Stir the mixture into the rice and fluff with a fork.


To assemble burrito bowls:

Spoon a spoonful of rice into a bowl.  Top rice with spicy citrus black beans.  Lay strips of tequila lime chicken over beans.  Top with cheddar cheese (serving at room temperature brings out the full flavor of cheddar cheese!), salsa, sour cream, guacamole, or any other desired toppings.

2 comments:

  1. Mmm this is pretty much my ideal dinner. Especially on a sweltering hot Friday night... With a margarita, of course :)

    Sues

    ReplyDelete
  2. That's so funny. We just had these tonight. I love making them, but I usually just do that beans, no chicken since it's cheaper. Seems like you and I might like the same kind of recipes. We made peach ice cream last year. I am going to check out the balsalmic blueberries. I'm going to GFC you.

    ReplyDelete

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