Fiesta Bowl

Fiesta Bowl

Hola friends!

I want to personally thank everyone who has contributed ideas for my “Bowl” series. Such creative minds!!

I thought I would bring some pizazz to today’s Monday post with a fun and flavorful bowl dish. You’ll want to have a party sometime soon because today’s dish is a FIESTA Bowl.

Taco bowls/salads are a staple for me as well as trips to Taco Cabana and Chipotle. Most weeknights for dinner, I’ll have rice/beans/salsa/veggies mixed together. However, my version takes less than five minutes and is pretty boring if I’m being honest. I wanted to use more fresh ingredients for these bowls and be deliberate with the method of cooking which means using the microwave as little as possible. Keep in mind that I’m cooking for two people most of the time. We had leftover rice, beans, vegetables, and chicken and we couldn’t even finish our bowls. You should have enough to serve bowls for at least 3-4 people. So here goes!

Cilantro Lime Rice
2 cups brown rice
4 cups vegetable broth
½ cup finely diced cilantro
Half a lime
1 tsp garlic

In the rice cooker, I mixed together the brown rice, vegetable broth, cilantro, and lime juice. It took about an hour to cook so I started with the rice first and then started on the vegetable/chicken prep halfway through cooking. You can also prepare your rice on the stove using the same method- I just prefer my rice cooker because I get perfect rice every time. Once the rice finishes cooking, taste for seasoning and add salt/pepper/squeeze of lime if necessary.

Zesty Black Beans
2 cans cooked black beans, rinsed and drained
1 tsp garlic
Juice from 2-3 small lime slices
½ tsp cumin
Salt and pepper to taste

Combine beans and seasonings in a pot. Heat and let the beans cook for about 10 minutes. Stir occasionally.

Fiesta Stir-Fried Vegetables
2 bell peppers (I used an orange and green)
½ medium onion
Olive oil
1 tsp garlic
Dash cumin
Salt and pepper to taste

Cut your vegetables into thin strips and heat olive oil in a skillet. Add in your vegetables and garlic and cook over medium-high heat. As the vegetables began to caramelize (to give you that brown/slightly burnt fajita vegetable look), add in cumin, salt, and pepper to taste.

Fiesta Bowl (Shay’s Way)
Olive oil
2-3 medium chicken breasts diced into bite-size pieces
½ tsp cumin
½ tsp chili powder
1 tsp garlic
Several dashes of Cholula sauce
Pico de gallo
Guacamole
Freshly grated Monterey Jack cheese
Fiesta Stir-Fried Vegetables
Zesty Black Beans
Cilantro Lime Rice

Heat a little olive oil in your skillet and saute your garlic. Add your chicken and seasonings and cook in a skillet over medium high heat. Once the chicken was nearly done cooking, I added in a few dashes of Cholula sauce and continued to let the chicken cook for a few minutes longer.

Shay’s bowl was layered as follows: Cilantro lime rice, black beans, veggies, chicken, pico de gallo, cheese, and topped with sour cream and guacamole.

Fiesta Bowl (Shan’s Plan)
Cilantro Lime Rice
Zesty Black Beans
Fiesta Stir-Fried Vegetables
Pico de gallo
Salsa
Shredded lettuce
Guacamole

My bowl was constructed basically the same as Shay’s with the exception of the meat, cheese, and sour cream. Start off with the rice and beans and build from there. I also added shredded lettuce to mine and drizzled on a little bit of salsa.

I felt this was a similar replica of Chipotle’s and a very cost efficient way to duplicate a favorite meal of ours! This recipe is also versatile for my Paleo/Whole 30 friends. Build your bowl with your meat, vegetables, pico de gallo, guacamole, and salsa. And dig in!!

Forks and Knives,
Shan



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