My favorite thing at Chipotle is the rice. One day on Pinterest, I saw a recipe for a homemade, healthier version of Chipotle's rice. And what goes better with Chipotle rice than a burrito and guac?!
Ingredients:
For the rice:
1 cup extra long grain rice or basmati rice
juice of 1/2 lime
2 cups water
1 teaspoon salt
3 tablespoons chopped fresh cilantro
3 teaspoons vegetable oil
For the guacamole:
3-4 avocados
juice and pulp from 1 lime
1/2 small onion, minced
1 jalapeno pepper, minced
1 tablespoon cilantro, chopped (amount depends on your preference)
For the rest of the burrito:
1 package ground turkey
1-2 teaspoons vegetable oil
1 1/2 teaspoons chili powder (more or less, depending on your preference)
2 teaspoons hot sauce (more or less, depending on your preference)
8 tortillas
grated cheese
any vegetables/beans you want to include
Step by step instructions:
For the guacamole:
1. Cut avocados in half and remove pits. I find it easiest to take a sharp knife and chop into the pit and twist to remove.
For the rice:
1. In a small pot, add rice, water, 1 teaspoon vegetable oil, and salt.
2. Boil on high until most of the water evaporates. When the water just skims the top of the rice, reduce the heat to low and cover for about 15 minutes. Shut off burner and keep covered an additional 5 minutes.
3. In a medium bowl, combine cilantro, lime juice, rice, and remaining 2 teaspoons vegetable oil and toss until completely combined.
Recipe from Skinnytaste
For the ground turkey:
1. While the rice is boiling, heat 1-2 teaspoons vegetable oil in a large skillet over medium-high heat. Add ground turkey once the oil is hot. Break up the turkey with a wooden spoon and keep on heat until cooked through.
Ingredients:
For the rice:
1 cup extra long grain rice or basmati rice
juice of 1/2 lime
2 cups water
1 teaspoon salt
3 tablespoons chopped fresh cilantro
3 teaspoons vegetable oil
For the guacamole:
3-4 avocados
juice and pulp from 1 lime
1/2 small onion, minced
1 jalapeno pepper, minced
1 tablespoon cilantro, chopped (amount depends on your preference)
For the rest of the burrito:
1 package ground turkey
1-2 teaspoons vegetable oil
1 1/2 teaspoons chili powder (more or less, depending on your preference)
2 teaspoons hot sauce (more or less, depending on your preference)
8 tortillas
grated cheese
any vegetables/beans you want to include
Step by step instructions:
For the guacamole:
1. Cut avocados in half and remove pits. I find it easiest to take a sharp knife and chop into the pit and twist to remove.
2. Take a sharp knife and slice the avocados in vertical and horizontal lines.
3. Take a spoon and scoop out the avocado pieces into a bowl. Use a potato masher or fork to mash avocados.
4. Add minced onion, jalapeno pepper, and cilantro and mix in well. Be careful not to over-mix because you don't want avocado soup.
5. Squeeze juice and pulp of one lime into the mix. Stir in gently.
For the rice:
1. In a small pot, add rice, water, 1 teaspoon vegetable oil, and salt.
2. Boil on high until most of the water evaporates. When the water just skims the top of the rice, reduce the heat to low and cover for about 15 minutes. Shut off burner and keep covered an additional 5 minutes.
3. In a medium bowl, combine cilantro, lime juice, rice, and remaining 2 teaspoons vegetable oil and toss until completely combined.
Recipe from Skinnytaste
For the ground turkey:
1. While the rice is boiling, heat 1-2 teaspoons vegetable oil in a large skillet over medium-high heat. Add ground turkey once the oil is hot. Break up the turkey with a wooden spoon and keep on heat until cooked through.
2. Once turkey is almost entirely cooked through, add hot sauce and chili powder (to your specific taste specifications) and stir in while the turkey finishes cooking.
3. Transfer to a serving dish.
4. Create your own burrito!
Evaluation: The rice was really great! It's not exactly Chipotle, but it's definitely a great substitute.
I don't like a lot of stuff in my guacamole, but I do add tomatoes for others.
I may have added a little too much chili powder and/or hot sauce to the turkey. I liked it, but others said it was too spicy.
If you're making the guacamole before the rest of the food, leave one pit in the bowl with the guac. It helps slow down the "browning" that occurs from the air hitting the avocado.
This is a super easy and fast dinner to make. This recipe yields about 6 servings.
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