This post is thwarting me, and I don’t like it.
I’ve started writing it three separate times, using three different angles, none of which I was really digging. Typically the words tend to pour out of my little phalanges, and that is just not happening here, which is a bit of a problem for me. Forced writing and I are not friends. In fact, I give that guy ‘The Look’ whenever I get a chance and follow it up with the always mature, sticking my tongue out. So there.
Granted, my brain isn’t helping either; instead it’s doing that thing where it can’t sit still for longer than a millisecond, before ping ponging onto the next topic. All the while, I’m trying to reel the chaos in, when I realize that’s part of my conundrum. Instead of controlling it, I need to embrace its spastic nature today and run with it, list style.
So strap on your seatbelts and get ready for a ride. This is sure to be a long and strange trip, without the drugs, the peace vans, the dancing bears or The Grateful Dead. Look at that, it’s weird already.
Things To Know About This Burrito Bowl
1) It came about as a result of my food hoarding ways. I blame Costco. They sell brown rice in twelve pound increments, which takes no consideration for the size when soaking wet. Um hello, double it. Then fluff it with a fork, and we’re talking triple the space.
2) As result of my larger than life supply, I’ve been on a brown rice bender lately, which means we’re now besties. I’m pretty sure the only way I could consume it faster would be if it came in an IV drip, and I’d really prefer to avoid needles. You understand.
3) I get a gold star for this recipe. Actually, I’d prefer champagne colored accolades because I like to be fancy when I’m not tucking my socks into my sweatpants.
4) Not only did I tap into my pantry for the rice, I incorporated my virgin canned tomatoes and diced Hungarian hot peppers which have been waiting patiently in my freezer since last summer. Stored CSA produce for the win.
5) This dish is ugly, as in ♫ “U.G.L.Y., you ain’t got no alibi, you ugly, eh hey, you ugly,“♫ which is why I covered it in avocado, green onions and Chipotle cheese. Now it’s more visually appealing and also a helluva lot tastier too.
6) The texture nut in me loves the creaminess of the avocado, the crunch of the green onions and the saltiness of the spicy cheese. The black beans give it a protein boost and satisfies your fulfillment factor.
7) The canned tomatoes coupled with sautéed onions and peppers make this saucier than your typical burrito bowl, which is why it’s also better. Yeah, I said it.
8) This dish is incredibly versatile. Not only does this make for a spectacular bowl, it’s also phenomenal in an actual burrito. I polished off the leftovers last night in a flour tortilla, and I’m craving more already.
9) It’s also super flexible. You can mix and match your toppings to your heart’s content, swap hot peppers or even your grain and protein. Quinoa would be a great substitute for the rice and lentils could replace the beans.
10) The most important thing though is You Need To Make This and see for yourself how ridiculously good it is. I bet you’ll be asking for an IV drip in no time.
- 2 1/2 cups cooked Brown Rice
- 2 Tbsps. Olive Oil
- 1/2 Onion, Diced
- Salt and Pepper
- 1/2 Bell Pepper, Diced
- 1 Hungarian Hot Pepper, Diced
- 10 ounces, Canned Diced Tomatoes
- 15 ounces Black Beans
- 1 tsp. Hot Sauce of choice
- 1 tsp. Cilantro, dried
- 1/2 cup Chipotle Cheese, shredded
- 1/2 of an Avocado, diced
- 2 Green Onions, diced, white and green parts.
- Cook brown rice according to package directions.
- Heat black beans in medium saucepan. Drain before adding to the final product.
- Heat olive oil in a large saucepan over medium heat. Add onions, sprinkle with salt and pepper, and cook for a few minutes until translucent, about five minutes. Add bell peppers and hot pepper and cook for a few minutes more until soft. Add canned tomatoes, including the juice and bring to a boil. Reduce heat and simmer for fifteen minutes. Remove from heat.
- Add brown rice and drained black beans to tomato mixture. Add hot sauce and cilantro to entire thing, stirring to incorporate everything.
- Top individual bowls with green onions, avocado, and shredded cheese.
- This will keep in the fridge for up to a week. Also, it makes a great burrito filling as well as a burrito bowl.