This week, I ordered a Rice Bowl with tiny bites of added pork belly from the Team Taco Carryout restaurant on Cherry Street, near Pickwick. It was SO tasty, I am still thinking about it. I wrote down all the ingredients in my bowl, but when I got home, I googled it also to be sure I was getting any seasonings. This was my favorite recipe that I saw. I found it at Delish.com.
The nice thing about a rice bowl is that you can basically put anything in it.
Serve this with some crispy tortilla chips, and add a dollop of sour cream, and guacamole.
INGREDIENTS
FOR THE RICE
1 1/2 c. basmati rice
Kosher salt
1/2 c. roughly chopped fresh cilantro leaves
2 Tbsp fresh lime juice
1 Tsp. olive oil
FOR THE CILANTRO-LIME AIOLI
1/4 c. real Mayonnaise
2 Tbsp. roughly chopped fresh cilantro leaves, plus more for serving
1 Tbsp minced jalapeno
1 1/2 Tsp Fresh Lime juice
1/8 Tsp garlic powder
Kosher Salt and Fresh Ground Pepper
FOR THE BOWL
2 Tbsp olive oil
3 c. cooked chicken or you might try Tyson's Grilled and Ready Chicken Breast Strips
2 c. frozen or fresh corn kernels
1 1/2 Tsp taco seasoning
1 (15 oz.) can black beans, drained and rinsed
1 avocado, sliced
1 1/2 c. cherry tomatoes, quartered.
DIRECTIONS
Make rice: In a sauce pan, combine the rice with 1 3/4 c. water and 1/2 Tsp salt.
Bring to a boil. Cover and reduce heat to medium low. Simmer until the rice is tender
and water is absorbed, about 17 minutes.
Remove rice from the heat and let cool slightly. Fluff the rice with a fork and stir in the cilantro, lime juice, and olive oil.
Meanwhile, make aioli: In a medium bowl, whisk mayonnaise with cilantro, jalapeno, lime juice, garlic powder and 2 Tsp water. Season with salt and pepper.
In a medium non-stick skillet, heat 1 Tbsp olive oil over medium heat, Add cooked chicken, tossing occasionally, until warm. Remove to a plate.
Return the skillet to medium and add corn. Cook corn, tossing occasionally, until warmed through, about 2 minutes. Season with salt and pepper. Scrape onto a plate.
Add remaining Tbsp of olive oil to skillet and taco seasoning. Cook over medium heat, stirring constantly, until spices are toasted and fragrant, about 30 seconds. Add the black beans and season with salt and pepper. Cook, stirring occasionally, until beans are warm, about 2 minutes. Remove from the heat.
Fill 4 shallow bowls with rice. Top with corn, black beans, tomatoes, avocado, and chicken.
Drizzle each bowl with aioli and garnish with cilantro.
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VEGETARIAN CHIPOTLE INSPIRED BURRITO BOWL
(Makes 4 bowls)
FROM: Hip2Save.com
INGREDIENTS FOR CILANTRO LIME RICE
1 Tsp vegetable oil or 1 Tsp butter
2 Tsp fresh cilantro
2/3 c. white basmati rice
1 c. water
juice from 1 lime
1/2 Tsp salt
In a 2 quart heavy sauce pan, heat oil or butter over low heat, stirring occasionally until melted.
Ad rice and lime juice, stir for 1 minute. Add water and salt and bring to a full rolling boil.
At boiling, cover and turn down to simmer over low heat until rice is tender and the water is absorbed, about 25 minutes.
Add in the cilantro and fluff rice with a fork. Set aside.
INGREDIENTS FOR RICE BOWL
2 c. Cilantro Lime Rice
1 c. Monterey Jack cheese
1 cup black beans
1/2 Onion, sliced thin
2 bell peppers sliced thin
1 c. fresh or frozen corn kernels
1/2 head lettuce, chopped
1 Tsp taco seasoning
Optional Toppings
sour cream
avocado or guacamole
salsa
Diced tomatoes
DIRECTIONS
Saute onion and bell peppers with a small amount of butter and season with taco seasoning.
Start with the lettuce.and layer rice, beans, onions, and corn. Add any additional toppings desired.
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