Chipotle in a Bowl
This is one of my favorite foods at the moment. I’m not even sure why I like it so good. I mean, it’s basically just rice, beans, and chicken, which doesn’t sound all that exciting. But man, it is so GOOD!!! It must be the cumin. Or cilantro. I don’t know, but I just had it yesterday and I’m craving it again. I wonder how many days in a row I could eat it before I’d get tired of it.
So, please make it.
Don’t let the list of spices, herbs and steps make it look daunting.
I’ll be honest, it is kind of time-consuming to make. But all casseroles and soups are. ……..When I say that sentence in a conversation, it’s like I want to ask myself “Did I yell that? Or why did everyone perk up and half the people are wildly talking over each other disagreeing with me?” Every time I say that, people come up for air defending it because “casseroles are so quick” and “just throw together a soup”. It will forever be a mystery to me why I seem to always be standing alone on the casseroles-and-soups-are-more-time-consuming island. I just realized that I’m off on a bunny trail here, but I’ll follow it a bit more and tell you why I feel the way I do… in case you’re coming up for air too. 😉
There are so many steps to all-in-one dishes… you fry the meat, you cook the noodles, you chop the veggies, you sauté them, you make and thicken sauce. You mix it together, add more things, and then you still have to bake it, stir it, or cook it.
When it’s all separate, you bake/fry/cook it, and then it’s done and ready to put on the table.
Maybe I’m a bit biased because I prefer to cook the “separate” way, partly because that’s how I grew up, partly because Shannon often grills the meat if it’s separate, partly because I’m always stumped about what to put on for side dishes because all the food groups are in the main dish, and partly because you can taste each food better. Ok, let’s bring this bunny trail back over to the main trail again.
I’m just sitting here wondering why I’m putting a plug in for “meat & potatoes” meals when what I’m posting is an all-in-one meal! Ha.
Yesterday when I made Chipotle in a Bowl, it seemed to go extra fast because… 4 of my friends were sitting on bar stools around my island (the one in my kitchen, not the opinion one up there that I stand alone on ) and we were all chatting the morning away with cups of coffee. I wish they’d come sit around my island every time I’m cooking. It takes something already enjoyable… cooking … and makes it even more enjoyable… cooking with friends and coffee! 😉
Chipotle in a Bowl …from the cookbook Simple & Satisfying
1 1/2 lbs chicken breast, cut into bite-sized pieces
2 Tbsp. lemon juice
1 1/2 tsp. seasoned salt
1 1/2 tsp. oregano
1 1/2 tsp. cumin
1 tsp. garlic salt
1/2 tsp. chili powder
1/2 tsp. paprika
Marinade chicken in seasonings for at least 4 hours. Fry in oil until done.
2 Tbsp. oil
2 cups rice
1 c. chopped onion ( I go a little easy on this.)
1/2 tsp. pepper
1 tsp. salt
1 Tbsp. plus 1 tsp. chicken soup base
1 tsp. cumin
1 tsp. oregano
1 tsp. garlic powder
1 – 2 Tbsp. cilantro, fresh is best
4 cups water
Fry rice and onion in oil, then add remaining ingredients. Simmer until rice is soft. I’ve never timed this, I’d say it’s about 1/2 hour. I just go by when the water is gone.
2 cups cooked black beans (I use canned. A couple of my friends say dry ones that you soak yourself are better. I want to try that next time.)
1/2 tsp. cumin
1/2 Tbsp. chili powder
3/4 tsp. lemon pepper
1/2 tsp. salt
1 – 2 Tbsp. cilantro
Simmer bean ingredients together for 10 minutes.
2 cups sour cream
2 cups shredded cheddar cheese (I use Mexican blend.)
Tomatoes or salsa
This recipe is great as is. The only thing I’m going to try changing sometime is using only half the rice. I think it’s a bit of an overkill for how little chicken is in the recipe, even though I really like rice.
We all love this. It’s just bursting with flavor and it’s not too spicy for the kids.