I. Love. Chipotle. possibly more than I love my cats. The cilantro lime rice, black beans, those salsas – oh my! It’s so friggin good!! It’s also so friggin expensive!! $8 for ONE burrito, drag. Nothing on that assembly bar is that complicated to make, surely there was a more wallet friendly way! Well, good news: there is! Here’s my recipe to make your own Chiptole style burrito bowl at home. I used flank steak for this one, but you could use any protein you have with the same marinade.
The only marinade you’ll ever need again
I started out with a really simple marinade that I use as the base for pretty much any marinade I make. It consists of olive oil, soy sauce, garlic, and pepper. I then added some classically Mexican spices such as cumin, oregano, and chili powder. Pour the marinade over the flank steak in a glass dish large enough to spread the meat out. Rub the marinade all over the steak, and then refrigerate for at least 1 hour.
Once the steak has soaked up ever last drop of flavor, crank the grill to high. You can absolutely cook this in the oven or in a cast iron skillet, but I live in San Diego and it’s summer so you couldn’t pay me to turn on the oven. One the grill has heated up place the meat on the grill for 7 minutes. Flip and let cook for 7 more minutes. It may still seem a little under cooked at this point, but it will continue cooking once off the grill. Wrap the steak up in aluminum foil and allow to sit for at least 10 mins, even longer is better.
It’s extremely important to let proteins rest once they’ve been cooked, especially coming off of the grill. This short period of time allows the meat to finish cooking, and soak in all the juices from the marinade that may be lingering. I know, it seems like a small step and it smells so good. Trust me though, it’ll be that much better
Perfect Cilantro Lime Rice
I used brown rice, because it provide a little more fiber than white. Fiber is what makes you feel fuller, faster, so this switch helps keep me from over eating too much. The ratio for short grain brown rice is 2:1, 2 cups of water to 1 cup rice (white rice is 1.5:1). Add the rice and water to a pot (that you have the lid for) along with the juice of 2 limes and a handful of cilantro. Cook, uncovered, on high until boiling. Immediately cover and reduce to a simmer. Let this cook for 10-15 minutes – don’t open the lid. Just let it be.
Fajita Veggie Time
While the rice is cooking, and the steak is boiling, cut up the onion and bell pepper into bite size pieces and mince the garlic. Add the peppers and onion to a skillet with a tablespoon of olive oil and cook on medium high, stirring occasionally, until the peppers begin to blister. Add the garlic, taco seasoning, and chipotle sauce. At this point you’ll need to watch the pan carefully, as the garlic will be quick to burn. Stir often, and once you can smell the cooked garlic – it’s time to turn it off.
Mix it all together
Once the steak has rested, cut into bite sized pieces and add this and the veggie mix to the finished rice. Add 1 can of drained black or pinto beans and stir it all up. I also added my corn salsa, salsa verde, and pico de gallo. and in case you are wondering why I always have these 3 around, it’s because I always have these 3 around. Check out the recipes if you haven’t done so already, they are great stand by’s for side dishes or to spruce up a main dish.
Once it’s all mixed together I portioned the mix into small Deli Containers (I love these things, they are perfect for meal prep or prepping ingredients for a recipe. I have a ton and I use them all every week when I cook). Ta da!
I know, I know – that is not what the picture I clicked on looked like! You’re right, it’s not. If you want to have Instagram worthy plates, feel free to cook the beans in a separate pan, not mix anything together, and plate it in layers. I did this, because I need a pretty picture for the blog. However, unless you need proof of your creation – skip the extra dishes and do it the easy way. I like it, I think it looks like confetti rice or something.
Either way, enjoy!
- 2 lbs Flank Steak (or protein of choice)
- 1/4 cup olive oil
- 2 tbsp soy sauce
- 3 tablespoon minced garlic (1 for marinade, 2 for veggies)
- 1 tablespoon ground pepper
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp chili powder
- 1 cup brown rice
- 2 cup waters
- juice of 2 limes
- 1/2 bunch copped cilantro
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 white or yellow onion, chopped
- 1 can drained black or pinto beans
- assorted salsa
- avocado for garnish
- In small bowl mix the olive oil, soy sauce, 1 tbsp garlic, pepper, cumin, oregano, and chili powder to create the marinade
- Allow meat to set in marinade for at least 1 hour
- Grill the steak for 7 minutes on each side, over a medium high flame
- Mix water, rice, lime juice, and cilantro in a sauce pan and bring to a boil
- Cover the rice mixture and reduce heat to a simmer, for 15 - 20 minutes or until liquid has been fully absorbed
- Add bell peppers and onion to a skillet with 1 tsp oil, cook on medium for 7-10 minutes or until the skin begins to blister
- Add remaining garlic to the peppers and onions and cook for 3-5 additional minutes
- Chop steak into bite sized pieces and add to finished rice
- Add veggies to finished rice
- Add beans to finished rice
- Cook mixture over med-high flame for 10 minutes, or until all ingredients are heated through.
- Garnish with salsa, avocado, or additional cilantro and serve