“Chipotle” Bowl

This one is my spin on Chipotle.

Let’s start with the rice.

I prefer basmati because it’s so forgivable. My go to rice recipe is to sautè onions, add epis/sofrito, add rice. Toast the rice for a few minutes to help soak up all those flavors. Then we’re going to add just enough water to cover the rice. Put the stove on high. Once the water starts boiling, cover the pot with foil or parchment paper and a lid. Place on low and leave it alone for 20 minutes. Once the 20 minutes it over, fluff your rice, cover it again, and cut the stove. Rice complete!

Beans.

I use dry beans so I soak them awhile before. Then I season it and cover with water on medium heat. This takes the longest, probably about an hour.

Fajita Veggies

Slice peppers and onions. Season with cumin, oregano, and chili powder. Bake at 400 for 15 minutes.

Plantains

Slice diagonally. Warm up oil. Once the oil is hot enough, place in oil on medium heat. About 2-4 mins each side, depending on thickness.

Pico de Gallo with Corn

Cut tomatoes, red onion, and cilantro. Add corn. Add salt, pepper, and lime.

Chicken

Clean & season with adobo, cumin, garlic, and paprika. Cook to your liking — I grilled it.

Don’t forget to slice that avocado!

Assemble.