Saturday, October 05, 2013

Recipe: Chipotle-inspired bean and rice bowl

I had never made black beans at home from scratch, even though I have really enjoyed them when eating at Chipotle. I don't go there often, but it is better than most fast food options so if I'm in that situation, that's what I opt for.

This was a very easy dinner to put together, I just had to plan ahead enough to soak the beans overnight. I used a recipe from the Not Your Mother's Slow Cooker Cookbook and modified very slightly.  I left out the jalapeno and added red pepper flake instead, and substituted apple cider vinegar for the red wine vinegar.  

I also made a rice dish that was very similar to the Chipotle Cilantro Lime rice from a recipe I found online. The only change I made here was to use water instead of broth to cook the rice -- I wanted the cilantro and lime flavors to really come through.

Because these were oven/crockpot recipes, I didn't have to watch the stove. The only somewhat labor-intensive part was preparing the toppings: I chopped up some tomato, red onion, lettuce, cilantro, and avocado. I used one of those hand-graters to add a little sharp cheddar cheese -- I always use less when I hand-grate the cheese onto my food than when it is pre-grated.  

This would be a fun thing to serve for a party -- you could chop the toppings into individual bowls and let people build their own bowl or burrito.  I put so many veggies on top that you can't really see the beans and rice, but they're there.  This was a filling and delicious meal for a weeknight and would be perfect for Meatless Monday.

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