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Friday, July 29, 2011

(As Good as) Chipotle Rice Bowl

It was what was for supper tonight.  And it was SOOOO yummy.  It (sadly) disappeared without me taking a picture, though. 

OK, now that I have it all written out, it LOOKS like a complicated meal, but really…it isn’t!  It took me less than an hour to get it all together, (and much of that hour was letting the steak marinade!)

The first step is deciding whether you want a chicken bowl or a beef bowl.  We had steak tonight, and wow…it was REALLY great.  I’ll give instructions for both.


  • juice of a lime (or about 2 T. of bottled lime juice)
  • 2 tablespoons oil (I prefer olive)
  • 2-3 cloves garlic (minced)
  • 1/2-3/4 t. cumin
  • 1 chopped/minced jalapeno (we use seeds and all…if you don’t want it at all spicy, remove the seeds and ribs)
  • 1/4 c or so of chopped cilantro

Combine marinade ingredients and pour/rub over thawed steaks.  Let them sit for an hour or so.  Then grill til desired doneness.  Cut into fajita slices or bite sized chunks.  (I used sirloin steaks…grilled til just a little pink in the middle.)  That steak was AWESOME!


Rub some thawed chicken breasts with taco seasoning OR chicken fajita seasoning, OR a mixture (to taste…start with a t. each of cumin, chili powder, onion powder, garlic salt, oregano).  Grill til done.  Chunk into bite sized pieces.


Drain a can or two of black beans.  Add in 1/4-1/2 cup of chicken or vegetable broth.  For each can of beans, add 1/2 to 1 t. each of cumin, garlic powder, chili powder, cayenne pepper.  Heat through.


Open a can or bag of corn and heat it up.


  • 2 T. olive oil or butter
  • 2 cloves garlic, minced
  • 1 cup (not instant) rice
  • 2 cups liquid (water, chicken broth, vegetable broth)
  • 1-2 T. lime juice (more or less, depending on how “limey” you want it
  • 1/4-1/2 cup fresh chopped cilantro

Heat the oil (butter) in saucepan.  Add garlic and rice and saute for 2-3 minutes (don’t let the garlic burn)  Add liquid and lime juice.  Cover and cook, following directions for the rice (usually around 20 minutes).  When it’s done, (taste for lime flavor…if you want more, add a bit more lime juice), add chopped cilantro and stir to combine.

PIONEER WOMAN’S PICO DE GALLO (click link for step by step photos!)

  • 5 whole Plum (roma) Tomatoes
  • 1/2 whole Large (or 1 Small) Onion
  • 3 whole Jalapeno Peppers
  • Cilantro
  • Lime Juice
  • Salt To Taste
Pico de Gallo:
Chop jalapenos, tomatoes and onions into a very small dice. (Leave seeds in your jalapenos for a hotter pico). Adjust amount of jalapenos to your preferred temperature. Next, chop up a nice-sized bunch of cilantro. Just remove and discard the long leafless stems before chopping. No need to remove the leaves from the stems completely. Place all of these ingredients together in a bowl and give it a good stir.

Squeeze the juice of half of one lime into the bowl. Add salt to taste and stir again.

OK…then you just put it all together!

Add rice to a plate or bowl.  Top with steak or chicken, and add a spoonful or two of black beans, a spoonful or 2 of corn, a spoonful or two of Pico…or salsa.  Add some cheese and sour cream if you’d like. 

Some in our family prefer to eat this in a tortilla, others just eat it with a spoon or fork.  YUM!

1 comment:

Aubri said...

Oh my good-ness! Phil and I love us some Chipotle, especially the rice, this looks great! I will be trying this very soon. Thanks!