Well hello there, you beautiful burrito bowl.
It's FRIDAY!! Which means not only is it time for the weekend, but it means super simple date night burrito bowls and unlimited homemade GUAC! OH! And my own creation of the absolute tastiest (and pretty healthy) taco/burrito/basically anything sauce. It is everything you need in a topping, and adds a punch of flavor to your tex-mex fiesta burrito bowl. GET excited!
Anyway, since it is indeed Friday, and many of us are pretty wiped from a long week (which til this day I don't understand how people go out at 11pm on a Friday night after working allllll day, and then stay out until the sun comes up- aren't ya exhausted?! Maybe I'm just lazy. I don't know.) -let's cook something that is pretty easy and brainless and exactly what your belly is craving. Also, this is super healthy and just packed with veggies and fresh herbs. What more can one want?!
If you're like me and have a slight addiction to Chipotle/Moe's/anything within this category, you have probably thought to yourself "why can't I make this at home and save myself $10-$15 bucks eating out on something so simple?" WELL.. OK.. this doesn't exactly taste like what you would get at one of your favorite food chains, but I promise you it is absolutely delicious! AND you might even enjoy it better. Even when I am craving take out mexican/tex-mex, I surprisingly feel more satisfied eating something I made at home and actually know all of the ingredients in my dish.
SOOO if you are still not sold (and how can you not with that huge picture of rice, beans, pure goodness), just try the taco sauce- and then you'll most likely change your mind. I bet you cannot find this same sauce anywhere else! SERIOUSLY that good. (and anything that involves guacamole too. Sold.)
Enjoy! xx S.
I N G R E D I E N T S:
- 1 1/2 cups of White rice (measured uncooked)
- 1 lime
- 1 Green Pepper, sliced/diced
- 1 Red Onion, sliced/diced
- 1 cup of corn (frozen or fresh!)
- 1 (15 oz.) can black beans, drained & rinsed
- Small bunch of fresh cilantro
- Chili powder
- Chili pepper flakes
- Garlic Powder
- Salt & Pepper, to taste
- Olive oil, for sauteing
PREPARE: Dice your red onion and green pepper, and set aside (NOTE: See Friday night Veggie Quesadillas for similar instructions- and another great tex-mex dish!). Next, in a small saucepan, cook rice according to instructions while your veggies are cookin'.
START COOKIN: Heat 1-2 tablespoons of olive oil in a large skillet over medium heat. Once hot, add peppers, onions, and corn, and top with a dusting of chili powder, and salt & pepper. I like to add some Chili pepper flakes here too just to give it that extra kick. Cook for about 10 minutes until veggies start to get tender and soften. Once they do, add your can of black beans. Cook until all heated through, and remove from heat when finished.
RICE!: Now that the rice should be about done cooking, lets get seasoning! Dump the cooked rice into a mixing bow, and toss in juice from 1 lime, lime zest, small bunch of fresh cilantro chopped small, a small dash of garlic powder, and salt & pepper. Mix well to combine and adjust seasonings to your preference. Mmmm cilantro lime rice <3
T A C O S A U C E !
- 1/2 cup Plain Greek Yogurt
- 1/4 cup Mayo
- Half a lime juiced
- 1/2 - 1 Tbs fresh Dill
- Dash of Chili Powder
- Dash of Oregano
- Salt & Pepper to taste
YUM: Combine all ingredients well, adjust to taste & THAT'S ALL! SO SIMPLE. Just a side note: Its usually about 2 part yogurt to 1 part mayo, but you can adjust it to your preference (I like using more yogurt than mayo because I like my sauces just a bit more 'tangy'.)
NOW to serve! In a small bowl, first place Cilantro Lime Rice, then add the pepper & onion mix, and finally- top with Taco Sauce, my Guacamole found here, and garnish with a slice of lime. MMM deeeelish!
*Note: You can totally throw some shredded cabbage, lettuce, pico de gallo, cheese, etc. on top if you want to get REALLY creative- but like I said, it's Friday and I want simple, filling, & tasty. So here it is :)