Monday Dinner: Chipotle Recreated

The Wife and I like Chipotle.

A lot.

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.

Hey Wegmans! Could you please make a worthwhile fresh salsa so I don't have to go to Tops?

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
In a two-quart saucepan heated to medium, add oil and rice. Stir rice to coat and heat through, about two minutes. Add lime juice and stir, cooking one minute. Add water and salt, and bring to boil. Reduce heat to low, cover and simmer 20 minutes. Turn off the heat and allow the pan to sit covered for 10-15 minutes to steam the rice and increase its fluffiness. Top in the pan with chopped cilantro, then transfer to serving bowl.
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3 thoughts on “Monday Dinner: Chipotle Recreated”

  1. Due to a lack of planning and forethought, I picked up a Wegmans marinaded chicken breast. If there had been time, I would have gone with the Goya mojo or made my own citrus mojo, if time allowed. The Wife likes the beans Cuban style and mojo is from the forbidden land as well, so it adds a nice twist to a Mexican-inspired dish.

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