Chipotle Style Burrito Bowl

Serves 4

Chipotle Chicken

• 1 large chicken breast, cut into cubes
• 1/4 teaspoon chipotle seasoning
• 1/2 teaspoon cumin
• 2 cloves garlic, crushed
• 1 teaspoon lemon zest
• salt and pepper to taste

1. Cut chicken into even sized cubes, cover with all ingredients and leave to marinade in the fridge for at least 20 minutes.
2. Heat a sauce pan or grill plate to medium high and cook until juices run clear.

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Pinto beans

• 1 can cooked pinto beans, drained and washed
• 1/2 onion
• 2 rashers streaky bacon, cut into small pieces
• 2 cloves garlic, crushed
• 1/4 teaspoon chipotle chilli seasoning
• 1/2 teaspoon cumin
• 1 teaspoon oregano
• Juice of half a lime
• Salt and pepper to taste

1. In a large saucepan cook the bacon until brown, set aside in a small bowl.
In the same pan cook the onion on a medium-low heat until translucent, add the garlic and cook until fragrant. Once the onion and garlic are cooked add the rest of the ingredients to the pan, including the bacon you cooked earlier. Mix together well. Cook on a low heat with a lid on until the beans are soft and cooked through. About 15 minutes.

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Cilantro lime rice

• 1 tbsp oil
• 2 tsp fresh cilantro, chopped fine
• Juice of 1 lime
• 1/2 teaspoon salt
• 1 cup long grain white rice
• 2 cups water

1. Sautee the rice in oil until almost translucent.
2. Add water, bring to a boil. As soon as the water begins to boil, turn the heat down low.
3. Simmer, covered for 15-20 minutes, or until all water is absorbed.
4. Turn off heat. DON'T PEEK. LEAVE IT COVERED for 30 minutes. This is what makes the rice fluffy.
5. Remove lid, let some of the steam out. Mix salt and juice of key lime together until salt is dissolved.Pour it over rice, fluff with a fork. Sprinkle in cilantro, and toss well to evenly coat with cilantro and lime mixture.

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Mild salsa- pico de gallo

• 6 vine ripened tomatoes, diced
• 1/2 red onion, finely chopped
• 1/3 cup fresh cilantro, chopped
• 2 jalapenos, finely chopped
• 1 tablespoon fresh lime juice
• Salt and pepper to taste

1. Toss all ingredients.Chill at least an hour to allow flavours to blend.

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Guacamole

• 2 Hass avocados
• 1/2 of a Jalapeno pepper, seeded, and minced
• 1/4 of a red onion, finely chopped
• 2 heaping Tablespoons of Cilantro, finely chopped
• 1/4 of a lime, juiced
• 1/4 teaspoon salt

1. Combine all of the ingredients into a bowl, and mash together until smooth. Add additional lime juice or salt to taste. For extra spicy guacamole, you can leave in the jalepeno seeds!

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Medium tomatillo green chilli salsa

• 2 medium tomatoes, quartered
• 6 medium tomatillos
• 1 small red onion, quartered
• 2 garlic cloves, minced
• 2 jalapeno peppers (seeded)
• Juice of 2 limes
• 1/4-1/2 cup fresh cilantro
• 2 tablespoons ground cumin
• 1 pinch red pepper flakes
• 1/2 teaspoon ground coriander
• 1 teaspoon Tabasco chipotle pepper sauce
• Salt and pepper to taste

1. Combine the above ingredients into a food processor. Pulse until desired consistency is reached, about 4 pulses to reach a small sized chunk.

To serve burrito bowl, spoon desired amount of each item into a bowl, can also be served as a burrito in a warmed tortilla.

Recipe Source