Easy Burrito Bowls with Creamy Avocado Sauce
These Easy Burrito Bowls have a secret weapon that can instantly save your day: creamy avocado sauce with some zip from a jalapeno. Add 2 cups of stock (or water) and ½ teaspoon of salt to the rice.
- 1 avocado
- 1/4 cup plain greek yogurt
- 1/2 jalapeno
- 2 garlic cloves
- 15-20 cilantro sprigs
- juice of 1 lime
- 2 Tablespoons olive oil
- 1/4 teaspoon salt
- freshly ground pepper
- splash of water
- 1 Tablespoon mayonnaise ((optional))
- 1 cup white rice
- 2 cups stock ((water is adequate substitute))
- 1/2 cup chopped cilantro ((approx 1/2 a bunch))
- 1 lime
- 1 garlic clove
- 1/2 teaspoon salt
- oil
- 1 chicken breast
- seasoning for chicken
- 2-3 Tablespoons chopped onion ((for the chicken))
- black beans ((drained and rinsed))
- 1 avocado
- shredded Monterey Jack cheese ((approximately 1/4 cup))
- 1 tomato
- chopped cilantro ((optional))
- Cotija cheese ((optional))
- oil
- For the Cilantro Lime rice, start by sauteing 1 cup rice in a dollop of oil over medium heat until it turns opaque and brown. Add 2 cups of stock (or water) and ½ teaspoon of salt to the rice. Bring to a boil and then reduce temp to a simmer, letting it cook until the liquid is absorbed. Turn off heat, cover, and let rice sit in its own steam for a few minutes.
- Meanwhile, combine the juice of one lime (approximately 2 Tablespoons juice), 1 garlic clove, and ½ bunch of rinsed cilantro to a blender. Add a dollop of water and blend until combined. Add this cilantro-lime mixture to the cooked rice and taste for seasoning.
- For the chicken, season a chopped chicken breast with oil, salt, pepper and chili powder. Saute 2-3 Tablespoons of chopped onion over medium heat for a few minutes. Add the chopped chicken pieces and cook until done, approximately 3-5 minutes on each side.
- For the Creamy Avocado Sauce, add the following ingredients to a blender or food processor: flesh of 1 avocado, 1/4 cup plain greek yogurt, 1/2 jalapeno, 2 garlic cloves, 15-20 sprigs cilantro, juice of 1 lime, 2 Tablespoons olive oil, 1/4 teaspoon salt, freshly ground pepper, and a splash of water. Combine together and taste test, adding additional salt and lime if you want. You can also add a drizzle of cream or 1 Tablespoon mayonnaise to the Avocado sauce.
- In a bowl, add layers of rice, black beans, chicken, avocado bits, tomatoes, cheese and top with the Creamy Avocado Sauce.
- Optional garnishes include chopped cilantro and Cotija cheese.
Bring to a boil and then reduce temp to a simmer, letting it cook until the liquid is absorbed. Turn off heat, cover, and let rice sit in its own steam for a few minutes.
Meanwhile, combine the juice of one lime (close to 2 Tablespoons juice), 1 garlic clove, and ½ bunch of rinsed cilantro to a blender. Add a dollop of water and blend until combined.
Add this cilantro-lime mixture to the cooked rice and taste for seasoning. For the chicken, season a chopped chicken breast with oil, salt, pepper and chili powder.
Saute 2-3 Tablespoons of chopped onion over medium heat for a few minutes. Add the chopped chicken pieces and cook until done, close to 3-5 minutes on each side.
For the Creamy Avocado Sauce, add the following components to a blender or food processor: flesh of 1 avocado, 1/4 cup plain greek yogurt, 1/2 jalapeno, 2 garlic cloves, 15-20 sprigs cilantro, juice of 1 lime, 2 Tablespoons olive oil, 1/4 teaspoon salt, freshly ground pepper, and a splash of water. Combine together and taste test, adding additional salt and lime if you want.
You can as well add a drizzle of cream or 1 Tablespoon mayonnaise to the Avocado sauce. In a bowl, add layers of rice, black beans, chicken, avocado bits, tomatoes, cheese and top with the Creamy Avocado Sauce.
Optional garnishes include chopped cilantro and Cotija cheese.
