So, the internet is filled with a plethora of copycat recipes for everyone’s favorite chain burrito restaurant. I’ve even made my own version before. Those were good. But these… these are better. Mucho better.
If you’re after light, fluffy, airy brown cilantro-lime rice, then stick around. Yes,brown cilantro-lime rice!! This rice is prepared in a slightly different fashion than regular brown rice so it isn’t thick and gummy. It’s boiled, then steamed. A little butter, cilantro, lime juice, and garlic stirred in makes a knockoff winner.
If you’re after the typical burrito bowl mix-ins like spicy chicken, filling black beans, salsa, cheese, and sour cream, then stick around. You can have them! I promise. I know they’re a necessity. If chicken isn’t your thing, sub beef or pork or tofu, or even add extra black beans instead. Don’t limit yourself to the norm though. Try some corn, red bell pepper, avocado, and baby spring mix in there too–they won’t bite.
And lastly… if you want to top this full bowl with a bit of cilantro, be my guest.
As long as it is cilantro chutney, aka my new favorite way to enjoy cilantro, that is! Cilantro chutney can be whipped up in a couple minutes and is an out of this world dressing delight. It’s smooth, tangy, and spicy all at once. A savory and unconventional condiment to which I am now fully addicted. I may or may not have consumed nearly a quarter of the batch by the spoonful. Whoops.
I know this post might be overwhelming. The recipe might be long. The rice may be cooked in a new way. But please, do yourself a favor, and enjoy this for dinner at your earliest convenience. [That should be now.]
Don’t you see? Sometimes different is better. Right? Yes, right.
The end. :)
Best Burrito Bowls Ever
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for cilantro-lime rice [adapted slightly from with a Side of Sneakers]
- 1 cup brown rice
- 1 tablespoon butter
- 1/4 cup lime juice
- 1/4 cup packed cilantro leaves, chopped
- 2 teaspoons garlic powder
- 1 1/2 cups packed cilantro leaves, rinsed
- 1 small onion, chopped
- 1/4 cup lime juice
- pinch cayenne pepper
- 2 pinches garlic salt
- olive oil
- 1 pound chicken breasts, chopped in small cubes
- 2 tablespoons homemade taco seasoning
- baby spring mix
- perfect black beans
- chopped avocado
- chopped red bell pepper
- shredded pepperjack cheese
- sour cream
Begin by making the rice. Bring a large stockpot to boil. Then add rice and boil, uncovered, for 40 minutes. Yes, you read that right. While the rice is boiling, make the chutney.
Combine cilantro, onion, and lime juice in a food processor or blender. Pulse until well combined. Then remove to jar or small bowl and stir in cayenne pepper and garlic salt. Adjust seasonings if necessary.
Next, heat oil in a skillet over medium heat. Add chicken and taco seasoning and cook until chicken is no longer pink. Turn off heat, then cover and set aside.
When the rice has cooked for 40 minutes, turn off heat and drain rice [don’t worry about draining all the water, but get most of it out]. Return rice to pot, add butter, then cover and let sit off heat for 10 minutes to steam. Stir in cilantro, lime juice, and garlic powder.
Serve up! I layered baby spring mix, rice, black beans, chicken, corn, avocado, red bell pepper, and pepperjack cheese, then topped with a little salsa and sour cream, and a lot of cilantro chutney. Amazing!
Time: 60 minutes [20 minutes active].
Yield: 4 servings.