Copy Cat Chipotle Burrito Bowl

Ok, I totally took the wrong picture for this making it super difficult to blog. The good news: using the search bar you can find either of the recipes included in this post so it doesn't really matter. Husband is a HUGE Chipotle fan so he was on board for making it ourselves. I kept looking forward to this recipe and man did it deliver. Husband says they rival the burrito bowls of Chipotle but majorly prefers our pork carnitas to any of their meat choices. Take that Chipotle. We made the Pork Carnitas the day before on our regular crock pot day and since it always makes enough to feed a small army we planned these with the left overs. We used the rice cooker to make the rice since we are lazy and made the beans while it cooked. then we just layered, added some queso fresco and ate it with a few chips. Yum. Most definitely 5 out of 5 stars!!

Chipotle's Cilantro Lime Rice

Source: www.skinnytaste.com

Serves: 4

Ingredients

• 1 cup extra long grain rice or basmati rice
• 1/2 lime, juice of
• 2 cups water
• 1 tsp salt
• 3 tbsp fresh chopped cilantro
• 3 tsp vegetable oil

Directions

1. In a small heavy pot, add rice, water, 1 tsp oil and salt. Boil on high until most of the water evaporates. When the water just skims the top of the rice, reduce to low and cover about 15 minutes. Shut off flame and keep covered an additional 5 minute.
2. In a medium bowl, combine chopped cilantro, lime juice, rice and remaining oil and toss until completely mixed.

Amount Per Serving

Servings: 4 • Size: 3/4 cup • Old Points: 4 pts • Points+: 5 pts

Calories: 201.0 • Fat: 3.4 • Carbs: 37.4 • Fiber: 0 • Protein: 4.0 g

Quick and Delicioso Cuban Style Black Beans

Source: www.skinnytaste.com

Serves: 4

Ingredients

• 2 tsp olive oil
• 1/2 onion
• 2 cloves garlic
• 2 scallions
• 2 tbsp red bell pepper
• 3 tbsp cilantro
• 15 oz can black bean, do not drain
• 1/2 cup water or more if needed
• 1 bay leaf
• few pinches cumin to taste
• pinch oregano
• 1 tsp red wine vinegar
• salt and black pepper to taste

Directions

1. Chop onion, garlic, scallions, red pepper, and cilantro in a mini chopper of food processor.
2. Add oil to a medium-sized pot on medium heat. Add vegetables to the pot and saute until soft, about 3 minutes. Add beans, water, bay leaf, cumin, oregano, red wine vinegar, salt and black pepper and bring to a boil. Lower heat and cover, simmer about 15 minutes stirring occasionally (adjust water as needed). Taste for salt and serve.

Amount Per Serving

Servings: 4 • Size: 1/2 cup • Old Points: 2 pts • Points+: 3 pts

Calories: 113.9 • Fat: 2.9 g • Protein: 6.8 g • Carb: 19.9 g • Fiber: 6.0 g