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Vegetarian Chipotle Bowls


  • Yield: 4-5 bowls 1x

Description

Note: this recipe has duplicate ingredients in the ingredient list. The rice, beans, and guacamole are seasoned the same. I’ve broken it out in such a way for ease in preparation. I’ve used similar measurements throughout, so a liquid measuring cup, a tablespoon, and a 3/4 teaspoons will get you through this recipe.


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Ingredients

  • Rice
  • 1 3/4 c. water
  • 1 c. Organic Texmati White Rice
  • 1 tbsp. butter
  • 3/4 tsp. kosher salt
  • 1 bayleaf
  • 1 1/2 tbsp. fresh lime juice
  • 1 1/2 tsp. cilantro, chopped
  • Beans
  • 30 oz. canned beans, drained and rinsed
  • 1 c. water
  • 1 clove garlic, minced
  • 3/4 tsp. kosher salt
  • 3/4 tsp. cumin
  • 3/4 tsp. dried oregano
  • 1 bayleaf
  • 1/2 tbsp. fresh lime juice
  • Veggies
  • 1 large bell pepper
  • 1/2 large red onion
  • 1 tbsp. olive oil
  • 3/4 tsp. kosher salt
  • Guacamole
  • 2 ripe avocados
  • 2 tbsp. red onion, finely diced
  • 2 slices of jarred jalapeños, finely diced
  • 1 clove garlic, minced
  • 1/2 tbsp. fresh lime juice
  • 1/4 tsp. cilantro, chopped
  • 1/4 tsp. kosher salt
  • Garnish
  • Monterey jack cheese, shredded
  • spinach, chopped
  • store bought fresh salsa
  • store bought fresh pico de gallo

Instructions

  1. Prepare rice. Add all rice ingredients excluding the lime juice and cilantro to a saucepan. Set aside.
  2. Prepare beans. Into another saucepan, add all beans ingredients excluding the lime juice. Set aside.
  3. Prepare veggies. Slice peppers and onions to the same thickness. Add into a cast iron skillet with remaining ingredients. Set aside.
  4. Cook rice, beans, and veggies. Sauté veggies on medium-high heat, using tongs to stir occasionally. Bring both the rice and beans to a boil. Once boiling, cover and turn to medium low for 10 minutes. Stir once. At 10 minutes, turn heat off of rice and beans and allow to sit covered. Check veggies. Cook a minute or two longer if needed.
  5. Make guacamole. Stir all guacamole ingredients together until just combined, chopping extra cilantro and squeezing more lime for the rice and beans.
  6. Prepare garnishes. Grate cheese. Chop spinach. Set out salsas. Just before serving, discard bayleaf from rice. Add lime juice and cilantro. Carefully stir/fluff together until just combined. To the beans, discard bayleaf and drain off extra liquid using a chef’s knife at the edge of the pot or using a strainer. Stir in lime juice. Assemble bowls and serve.

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