I loooooove Chipotle.Hands down, if I need fast food and have the time to sit down over it, I’ll take Chipotle over almost anything else. My favorite thing to get there is the burrito bowl. Rice, carnitas, corn salsa, black beans, pico de gallo, cheese, peppers and onions – oh wow. Is it lunchtime yet?
Since we can’t make it to Chipotle every other day, and since burrito bowls are one of the few things Tsarina will eat with glee, it was time to do an at-home recreation. I used these recipes:
This might look like a lot of work, but it really wasn’t bad. The carnitas cooks in the crock pot, so that was 10 minutes in the morning and then nothing until it was time to shred it. (I used a 4 pound pork loin. Worked great. and I had tons left to freeze for future meals.) The corn salsa can be made ahead, and in fact tastes better if the flavors have had time to blend. Serve it at room temperature. The beans go together in 5 minutes. As for the rice, I just cooked up a batch in my rice cooker and then added the lime and cilantro.
Set them out on the counter assembly-line style, add whatever other options you like – jalapenos, cheese, sour cream, lettuce. Don’t forget tortilla chips to scoop the goodness out of the bowl. Dive in!