The Wife and I like Chipotle.
The love affair started in 2008, when we made a few visits on a trip to Las Vegas. At the time, the chain only existed in medium to large metro areas. Last fall when the first Syracuse entry opened on Erie Boulevard, we resisted the urge to stand in line, but became weekly or semi-weekly visitors. Our love affair has simmered, as the restaurant is about 20 minutes away and we rarely put a lot of thought into weekend dinners.
Typically, I order a carnitas burrito bowl with both beans and extra salsa. For me, the rice is the highlight of meal. The long grains are flavored with lime, cilantro and salt, and result in a steamed, sticky base for the ingredients. More than one website claim a copycat version, but vary ingredients only slightly. For dinner tonight, I trusted the law of averages and combined the suggestions. The end result could have used more salt and lime, but was pretty darn close.
Make the rice, roast the chicken and cut it up, simmer the beans (Goya’s recipe is solid, sans rice), and serve with appropriate garnishes — fresh tomato salsa, shredded cheese, sour cream. Nothing crazy here, but it beats the ride across town.
Knockoff Chipotle Burrito Bowl Rice
By Jared Paventi
- 2 tsp oil canola oil
- 2-3 tsp fresh cilantro, chopped
- Juice from 1 lime
- ½ tsp salt (sea salt)
- 1 cup basmati rice, or long grain white if unavailable rice
- 2 cups water