I had Chipotle for lunch and I don’t regret it one bit. I got the full treatment: sour cream, cheese, extra cheese, hot salsa, and barbacoa meat along with the usual rice and beans. If you don’t like Chipotle, I’m not sure we can be friends. Well, unless you make your own burritos, burrito bowls, other Mexican inspired food at home. In that case, we can be BEST friends because you’re going to love this easy recipe using the ol’ slow cooker barbacoa meat that I shared with you all a couple weeks ago.
Also, I just want to throw this out there: I didn’t feel super guilty about eating my burrito bowl from Chipotle because I only ate half of it. You should try that, save half of it (if you have the will power, because trust me, most days I don’t). Pop it in the microwave the next day and have at it again as a dip with chips!
I felt even less guilty eating this burrito bowl a couple weeks ago. Under 500 calories and fresh ingredients like shredded lettuce and ripe tomatoes makes this feel almost as healthy as a salad. Plus, homemade creamy black beans and cilantro-lime rice require no butter or lard. But combine all these with the most flavorful and tender barbacoa meat and you get all of that amazing, spicy flavor with no food-coma after effects. 😉
Add or take away anything from this recipe that you wouldn’t normally get on your burrito bowl. The goal of this recipe is not to tell you what you should put on your burrito bowl. This is America after all, so you put whatever your heart (ahem, stomach) desires on your burrito bowl and no one is going to tell you otherwise. My goal is to show you how I made the most amazing cilantro-lime rice, prepared the corn, and combined it with two previous recipes that you probably already made earlier in the week, to make a whole new dish!
- ½ cup of barbacoa meat or your favorite taco filling
- ½ cup white basmati or other long grain rice
- 1 cup water
- 3 tablespoons freshly squeezed lime juice
- ½ teaspoon chipotle powder
- ½ teaspoon salt
- ½ cup fresh chopped cilantro
- ½ cup cooked black beans
- 1 tomato, seeded and diced
- 2 handfuls of mixed greens or shredded romaine lettuce
- ½ cup frozen corn kernels
- ½ cup queso fresco or mexican blend cheese
- 2-4 tablespoons of your favorite store bought salsa
- Bring water to a bowl in a small saucepan. Add salt and rice, give it a quick stir, reduce the heat and cover with a tight lid.
- Let rice cook until fluffy and all the water has evaporated, about 20 minutes. OR, cook your rice the way you normally would in a rice cooker, then follow the steps below.
- Gently fold in chopped cilantro, lime juice, and chipotle powder. Set aside. This should make about 1 cup of cooked rice.
- Simply steam the kernels in a saucepan. That's what I did for this version because I got lazy.
- For a little more effort, roast the corn. Turn a non-stick skillet on medium-high. Add thawed kernels to pan and spread evenly. Do not stir the corn for about 5 minutes so that they get a golden roasty look.
- Give the corn a stir and cook for 3 minutes more and set aside.
- In 2 large bowls or plates, add as much of the rice as you want. Layer on beans, cheese, meat, salsa. Top with fresh tomato, corn, and greens.
- Do it in this order if you want your cheese to be nice and melted.