Tuesday, September 14, 2010

Burrito Bowls

I tried another recipe from this site, really wonderful.

Burrito Bowls

(makes 2 servings)
Printable Recipe

1 cup cilantro lime rice 1/2 cup seasoned black beans 1/2 cup pico de gallo 1 tequila lime grilled chicken breast (sliced and divided)
1/4 cup jack and cheddar cheese (shredded)
2 tablespoons sour cream (optional)
1 handful cilantro (chopped)

1. Assemble and enjoy.

Cilantro and Lime Rice

(makes 4+ side dish servings)

1 tablespoon oil
1/2 onion (chopped)
1 clove garlic (chopped)
1 cup long grained rice (I like to use brown)
2 cups water
1 handful cilantro (chopped)
1 lime (juice and zest)

1. Heat the oil in a pan.
2. Add the onion and saute until tender, about 5-7 minutes.
3. Add the garlic and saute until fragrant, about a minute.
4. Add the rice and toast in the oil for a few minutes.
5. Add the water, bring to a boil, reduce the heat and simmer, covered until tender, about 20 minutes for white rice or 40-50 minutes for brown.
6. Remove from the heat and mix in the cilantro, lime juice and zest.

Tequila Lime Grilled Chicken

(makes 2+ servings)

1/4 cup tequila
1/2 cup lime juice
2 tablespoons oil
1 teaspoon lime zest
1 jalapeno pepper
2 cloves garlic
1 hand full cilantro
1 teaspoon cumin (toasted and ground)
1 teaspoon salt
1/2 teaspoon black pepper
1 pound chicken breasts (boneless and skinless)

1. Puree the tequila, lime juice, oil, lime zest, jalapeno, garlic, cilantro, cumin, salt and pepper in a food processor.
2. Place both the chicken and the marinade in a freezer bag and marinate over night.
3. Grill the chicken until cooked, about 5-7 minutes per side.

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