Burrito Bowl

When you live in a country far away from home, you tend to dry more of different cuisines in order to blend in. Ohh yes! You read that right. We as Indians try our level best to try and blend in sending our wonderful taste buds on a toss. See, believe it or not, Indian cuisine is one of the most wonderful cuisines you can come across. So many varieties of food offered by one country where the food palette from one state to another differs as much as countries in Europe.

Now, I don’t mean to look down upon other cuisines but I do feel very proud of my ethnicity. Having tried so many different spices, oils, vegetables is an experience of its own. So, coming back to living in America, we tend to please people around us and not or taste buds. Indian food with spices is actually a very healthy option for guilt free food. Leaving that we indulge in butter and cheese based cuisines coz that satisfies the masses and we want to be one of those. But for those of us, who yearn for meals with similar taste, Italian and Mexican food come the closest.

Being a Muslim and eating only halal, our best bet for food is either vegetarian or seafood. Also, not trying food made by people who do not stick to the rules of a cuisine and make it in a fusion way is not my cup of tea. So, people like me, who want try that authentic Mexican chicken rice bowl from their favorite Mexican restaurant, eat fish and try to cook same flavors with chicken at home. I tried my level best to stick to Mexican flavors to get the authentic taste. Hope you enjoy it as much as I did.

Print Recipe
Burrito Bowl
Rice, Beans, Chicken and veggies cooked with spices in Spanish style
Votes: 0
Rating: 0
You:
Rate this recipe!
Cuisine Spanish
Prep Time 15 minutes
Cook Time 40 minutes
Passive Time 40 minutes
Servings
people
Ingredients
Cuisine Spanish
Prep Time 15 minutes
Cook Time 40 minutes
Passive Time 40 minutes
Servings
people
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. To prepare the marinade, pour the lime juice, olive oil and water into a large resealable bag. Add the garlic, sugar, salt, cumin, smoked paprika, onion powder and chili powder. Seal bag and shake to combine. Add the chicken to the bag of marinade, seal and place in fridge - marinate at least 30 minutes. You can even do it overnight.
  2. Preheat a grill, grill pan or skillet over medium high heat. Add the chicken and cook for 5-6 minutes on each side or until cooked through.
  3. Chop the cooked chicken into bite sized pieces.
  4. Add onions, bell peppers and corn to the same skillet after taking the chicken out.
  5. Place the rice in a large bowl; add the cilantro, lime juice and salt and pepper to taste; toss to coat the rice evenly.
  6. Add the beans and saute them on low heat for 5-7 minutes.
  7. Divide the rice between 4 bowls.
  8. Arrange the chicken, beans, salsa, avocado, sour cream and bell peppers on top of the rice. Serve immediately.
Recipe Notes

 

  • This can be made with Quinoa too. You can contact me for the changes in recipe.

 

Leave a Reply

Your email address will not be published. Required fields are marked *