Tonight Lockstep wanted burritos, Chipotle-style. So, here's what I did to make them...
Chipotle's Basmati Lime Rice
Ingredients:
1 teaspoon vegetable oil
2/3 cup white basmati rice
1 lime
1 1/2 cups water
1/2 teaspoon salt
2 teaspoons fresh cilantro
Directions:
-In a 2-qt heavy saucepan, heat oil over low heat, stirring occasionally until melted.
-Add rice and lime juice, stir for 1 minute.
-Add water and salt, bring to a full rolling boil.
-At boiling, cover, turn down to low heat and simmer for about 25 minutes or until the rice is tender and water is absorbed.
-Add in the cilantro and fluff rice with a fork.
Yield: 4 servings
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Black Bean Burritos
Ingredients:
1 can black beans (we like Bush's), rinsed and drained
1 cup chunky salsa
1/2 cup pico de gallo
Chipotle's Basmati Lime Rice (see recipe above)
1-2 avocados, made into guacamole or just sliced
2% milk mexican blend shredded cheese
Burrito-sized flour tortillas
Directions:
-Cook rice.
-In a small saucepan over medium heat add black beans, salsa, and some pico de gallo. Cook beans/salsa for about 5 minutes or until heated.
-Slice avocados or prepare guacamole.
-Put tortillas in damp paper towels. Microwave for about 25 seconds or until warm.
-Build your burrito!
Notes: Can save leftovers and make a "bowl" with same ingredients minus tortillas for lunch.
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