Inspired,

Learnin’ Stuff: Burrito Bowl Recipe

Guess who’s back, back again? Chef Kyle’s back, tell your friends. I’m back again with another Learnin’ Stuff post for your enjoyment, and today we are going to be learnin’ a classic “Getting Spicy” recipe! Today we are making my famous burrito bowls! This is one of Sam’s favorite meals that I have made, partly because it’s quick and partly because it’s so darn delicious. If you have watched our Insta stories then I’m sure you have seen this dish and thought “How do I make it Kyle?” Well I’m here to teach you, and luckily, it’s simple!

This recipe is one that you can toss together in a hurry, which is always the case for me, because I’m a terrible meal planner. It’s perfect for all my beginner chefs out there who want to wow a date or their moms. What you will need to make this delectable dish:

1/2 cup of brown rice
1 can of pinto/black beans
1 red onion
1 tomato
1 jalapeño
2 chicken breasts
1 red pepper
1 lime
1 avocado
Lettuce
Cotija cheese
Cilantro
Chili powder seasoning

Now let’s get to cooking!

1. First, you need to start your rice! Measure out 1/2 cup of brown rice, 1 cup of water, and a sprinkle of salt into a small pot and bring to a boil on high. Once boiling, reduce to low, cover, and cook for about 45 minutes. Once the rice has started simmering, you can move on to prep for everything else. Drain and rinse the beans and set them aside.

2. Now we’ll make the fresh salsa or pico de gallo. Time to get dicey! We are going to cut the tomato, onion, and jalapeño real nice, and combine in a medium bowl. Mix it all up with a large spoon. Now we’re getting spicy! If you want to add more heat, you can also add another jalapeño into this. We are going to set that aside, and move on to the rest of our veggie ingredients.

3. Chop up the red pepper; removing the top. I like to cut mine in half and slice length wise into about a 1/2 inch slices, which I then split in half.

4. Quarter your lime, and finally shred some lettuce.  You can do this with your hands or with a blade, whichever you prefer.

5. The last vegetable we will prep is the avocado, removing the core, and outer skin, and then slicing lengthwise into 3-4 pieces per half.

6. Now that all the veggies have been prepped, we will season our chicken breast. Exciting! To do this we will simply dump chili powder on each side of our chicken breasts until they are thoroughly covered in the powder. Easy, right?

7. Put 1-2 tablespoons of olive oil into a medium pan on medium high, and toss the chicken breast and red pepper in, cooking 5-6 minutes per side of chicken breast. Once cooked through add the juice of two lime wedges.

8. Our final steps are to cube or shred the chicken breast and add some freshly shredded cilantro to your pico, then simply add all the ingredients into a bowl or two! Garnish each bowl with a lime wedge and voila! That’s it! Really!

WOW! So easy right guys? Now this makes enough for two people with enough leftovers for another bowl and a half or so, depending on how much you devour in your first sitting. We also usually have more left over pico, which we snack on with tortilla chips during and after the cooking process. It’s a great dish to experiment with: you can easily swap multiple ingredients in it for others, like different peppers or tomatoes, white instead of brown rice, or ground beef instead of chicken.  Hopefully you like it too, and if not, well…that makes me cry. Just kidding! Til next week guys, bon appétit!!!

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