Rice Bowls

This recipe is my bastardized version of your standard Chipotle rice bowl. It is my favourite meal and is ALWAYS a hit! I play fast and loose with a lot of the quantities in this recipe because I have yet to experience any sort of disappointment with this meal. I know the recipe looks quite involved, but after making it so many times, I can have it all ready in about 45 minutes and can serve four people.

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Ingredients (Serves 4 with leftovers!): 

3 cups rice – basmati or long grain

3 limes

2 tbsp butter

1 pint of cherry tomatoes

2 red onions

1 tbsp kosher salt

1 thumb-sized jalapeno diced

2 peppers (yellow are my favourite) julienned

2 tbsp ground oregano

2 tbsp sunflower oil

2 good handfuls of fresh chopped cilantro

4 good sized chicken breasts diced into 2″ pieces

1 packet fajita mix (in Canada I prefer PC brand or Our Compliments for good spice)

2 tbsp olive oil

2 avocados (optional)

1 bunch green onion thinly chopped (optional)

Method:

Start with the chicken: Chop it into smaller pieces, keep it a medium sized bowl. Cover the chopped chicken with the juice of one lime and the contents of the packet of fajita mix. Pour on a little bit of olive oil until just coated (about 2 tbsp). Set aside and let marinate while you prepare the rest of the ingredients.

Now, the pico de gallo. In a small to medium sized bowl, halve the cherry tomatoes. Add the minced jalapeño, half a cup of diced red onion, kosher salt, the juice of one lime and about a quarter cup of chopped cilantro. *If you don’t like cilantro, omit it from the recipe at this stage and for the rice. It tastes just fine without it too.*

For the peppers: Julienne a couple of peppers. I prefer yellow and orange for some nice colour, but to each their own! Combine your julienned peppers with a sliced red onion. I usually just combine them in a frying pan and let them sit until I’m ready to cook them. Cover in 2 tbsp of ground oregano and sunflower oil. Add more ground oregano if that’s your thing!

Then, the rice. Cook the rice according to directions on the box or bag. While it’s cooking, you can start sautéing your peppers and frying your chicken. Pour your marinating chicken and its coating straight into the pan and fry until done. The chicken takes a little longer than the peppers, so plan accordingly! The peppers and onions should be nicely browned and fragrant when done.

When the rice is done, add 2tbsp of butter and the juice of a lime. Add a good handful of chopped cilantro and mix. Again, if you don’t like cilantro, just omit it from the rice as well — but it is better with it.

I like to present my rice bowls with the rice on the bottom, topped with the chicken, peppers and pico de gallo. I also top with some thinly chopped spring onions and a sliced avocado.

It’s good, I promise.

 

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