Monday, August 24, 2009

Make at home Chiptole Burrito Bowls

I love Chiptole, their Veggie Burrito Bowls and their quirky metal pipe/stainless steel decorating scheme, but sometimes I like to be able to control the scoop of quacamole I get. So we make faker-Chiptole Burrito Bowls at home with:
  • Black Beans
  • Cilantro Lime Rice
  • Pico de Galo
  • Quacamole
  • Other toppings like shredded cheese, lettuce, & sour cream
One thing I've found when making copycat recipes at home is to make sure the food is salted well. Restaurant food is very highly seasoned, and to the home cook it might seem like a heavy salt shaker hand, but it's pretty amazing what just salt can do to really bring home that restaurant taste.

Avocado cutting
This is how I scoop out my avocados, crisscrossing with a knife, then scooping out the good stuff with a big spoon. I, of course, did NOT get the finished guacamole photo, but I only used half of a huge Florida avocado, and it was the perfect amount for our family.

Pico de Galo
I really don't follow a recipe since it is such a simple concoction, but here is a easy recipe from Rachael Ray.

1 large tomato, cored, seeded, and coarsely chopped
1/2 white onion, coarsely chopped
1 lime, juiced
1/4 cup chopped cilantro
Salt and black pepper

Mix ingredients together and season, to taste, with salt and pepper.

Cilantro Lime Rice

2 cups cooked brown rice (Chiptole uses white rice, but brown rice is such an easy swap, why not?)
1/2 to 1 lime, juiced
1/2 cup chopped cilantro
2 tablespoons canola or olive oil

Combine all ingredients while the rice is still warm and serve it warm. I sometimes make it ahead of time, store in the refrigerator and warm up in the microwave right before serving. (Because I'm usually preoccupied with making quacamole! :)

Easy Cooking | Simple Cooking 

No comments:

Post a Comment