Tuesday, January 22, 2013
Black Bean and Cilantro Lime Rice
I love, love, love Chipotle. They're my go-to when I need a quick, healthy, gluten-free meal. The salad is awesome (I could drink the dressing with a straw) and the tacos are good (though not super filling); the burrito bowl is my "usual" - with rice, beans, chicken, salsa and guacamole - it always hits the spot.
But sometimes it's good to branch out, and by branch out I mean make it yourself and dare I say, make it more delicious? The "secret sauce" to this meal is the chorizo (from here): fatty, spicy pork which gets balanced out by the mild cilantro rice and creamy, chunky avocado.
If I were on that show "The Taste," I think my spoonful for the judges would be the chorizo, rice, avocado triple-threat. But I digress.
Here's what our burrito bowl consisted of: black bean and cilantro lime rice, pan fried chorizo and a topping of fresh tomato and avocado with another squeeze of lime. It was simple and despite being the dead of winter, it was a nice fresh meal that made me think of warmer days.
Since the latter two layers are pretty self explanatory, I'll share with you how I made the black bean and cilantro lime rice.
Gluten-free, Dairy-free Black Bean and Cilantro Lime Rice
1 cup cooked long grain rice
2 cups water
2 tablespoons olive oil, divided
salt to taste
1 large bunch cilantro, finely chopped
1 1/2 cups cooked black beans (can or dried, soaked and cooked - your choice)
Cook the rice according to package directions (I cooked mine in a rice cooker). Meanwhile, add one tablespoon of olive oil to a small saucepan over medium low heat, add the beans and cook until thoroughly heated through. In a large bowl add the rice, the cooked beans, the juice of one lime, one tablespoon of olive oil, the cilantro, and the salt. Toss gently with a spoon.
Serve with the chorizo, tomato and avocado or eat on its own. Mixing rice and beans makes a complete protein and therefore a pretty filling dish in itself.
*Can you spot the one-year-old in the photo above?