Prep 5 mins
Cook 25 mins
We like to get burrito bowls from Chipotle, but aren't thrilled with paying for it several times a week. This isn't anything I'd claim as a "clone", but is "inspired" by Chipotle/QDoba's burrito bowls. It's tasty, easy and filling. As a bonus, it's pretty good without any meat, making it a really viable option to serve a mixed group of vegetarian/carnivores for a party.
- 14.79 ml unsalted butter
- 314.66 ml basmati rice
- 473.18 ml water
- 2 limes
- 1 onion
- 2 garlic cloves
- 283.49 g can diced tomatoes with green chilies
- 396.89 g can black beans
- 59.14 ml white wine
- 473.18 ml grilled chicken or 473.18 ml pork or 473.18 ml steak
- fresh cilantro
- mexican cheese
- sour cream
- tortilla chips
- In a saucepan, combine the water, rice and juice from the 2 limes.
- Bring rice mixture to a boil.
- Reduce heat and simmer covered until all of the liquid is absorbed.
- While the rice is cooking, chop the onion and the garlic.
- In another saucepan, melt the butter.
- Saute the onions and garlic until the onions are translucent.
- Add the canned tomatoes, white wine and beans.
- Simmer until most of the moisture boils off.
- If including meat, dice up some grilled chicken or pork or steak.
- To serve start with rice in bowl.
- Top with bean/tomato mixture.
- Top with meat if using and cheese, chopped cilantro, salsa, sour cream, etc.
- Eat with chips.
Absolutely delicious! What a fun and different way to have burritos. We definitely enjoyed this dish and will make again soon.
I can't believe how easy this was to prepare and how quickly my husband emptied his bowl. Thanks so much for taking the time to share this recipe.
Also tastes good with taco meat w/seasoning, a hint of paprika, cayenne pepper, chile tomatoes, and chipotle and blackened corn.