Name: Basted Bakers Burrito Bowl Recipe
Cook time: 40 min
Total time: 40 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 cups long-grain white rice (uncooked); 2 cups water; 0.5 tsp salt; 0.5 tsp lime zest (optional); 1 cups canned black beans; 1 tbs olive oil; 0.5 tsp ground cumin; 1 clove garlic (minced); 0.25 tsp salt; 0.25 tsp pepper; 2 cups red cabbage (thinly sliced); 0.5 cups apple cider vinegar; 0.5 cups water; 1 tsp sugar; 0.5 tsp salt; 0.5 cups red bell pepper (diced); 0.5 cups pico de gallo; 1 tbs fresh cilantro (chopped, optional); 0.5 cups cheddar cheese (shredded); 0.5 fruit ripe avocado; 0.5 tbs lime juice; 0.125 tsp salt; 0.25 cups sour cream or Greek yogurt; 1 tsp chipotle in adobo (minced); 0.5 tsp lime juice; 0.125 tsp salt; 2 count large eggs; 1 tsp white vinegar; 4 cups water (for poaching); 0.125 tsp salt

Method

Grain

Cook rice

Rinse 1 cup rice under cold water until water runs clear. Combine rinsed rice, 2 cups water, and 1/2 tsp salt in a saucepan. Bring to a boil over medium-high heat, reduce to low, cover and simmer 15 minutes until water is absorbed. Remove from heat and let rest covered 5–10 minutes. Fluff with fork and stir in 1/2 tsp lime zest if using.

Beans

Warm and season beans

Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add 1 minced garlic clove and cook 30 seconds until fragrant. Add 1 cup canned black beans (drained and rinsed), 1/2 tsp ground cumin, 1/4 tsp salt and 1/4 tsp pepper. Cook, stirring occasionally, 4–6 minutes until warmed through and slightly thickened. Mash a few beans gently with the back of a spoon for texture. Keep warm until assembly.

Pickled cabbage

Quick-pickle cabbage

In a heatproof jar or bowl, combine 1/2 cup apple cider vinegar, 1/2 cup water, 1 tsp sugar and 1/2 tsp salt. Stir until sugar and salt dissolve. Add 2 cups thinly sliced red cabbage, press down so liquid covers cabbage. Let sit at room temperature at least 15 minutes (longer for tangier flavor). For best flavor, refrigerate 1 hour before serving; drain lightly before plating.

Veggies & Pico

Prepare vegetables

Dice 1/2 cup red bell pepper. If using store-bought pico de gallo, give it a stir. Chop 1 tablespoon cilantro if using. Keep ready for assembly.

Cheese & Avocado

Prep avocado and cheese

Shred 1/2 cup cheddar if not pre-shredded. Cut 1/2 ripe avocado into cubes; toss gently with 1/2 tablespoon lime juice and 1/8 tsp salt to prevent browning and season.

Chipotle Cream

Make chipotle sauce

In a small bowl, whisk together 1/4 cup sour cream (or Greek yogurt), 1 teaspoon minced chipotle in adobo, 1/2 tsp lime juice and 1/8 tsp salt until smooth. Taste and add more chipotle for heat if desired. Refrigerate until assembly.

Poached Egg

Poach eggs

Bring 4 cups water and 1 tsp white vinegar to a gentle simmer in a wide shallow pan (not rolling boil). Crack eggs into small cups. Swirl the water gently to create a slight vortex and slide one egg in, then the second. Cook 3–4 minutes for runny yolks (longer for firmer yolks). Remove with a slotted spoon and drain on paper towels. Season with a pinch (about 1/8 tsp) salt and a little black pepper.

Assembly & Finishing

Assemble burrito bowls

Divide the cooked rice between two bowls (about 1/2 cup cooked rice per serving if making 2 servings). Top each bowl with 1/2 cup warmed black beans, 1/4–1/2 cup pickled cabbage, 1/4 cup diced red pepper, 1/4 cup pico de gallo, shredded cheddar (about 1/4 cup), and half the avocado cubes. Place one poached egg on each bowl. Drizzle each bowl with 1–2 tablespoons chipotle cream (adjust to taste) and 1 teaspoon olive oil. Finish with remaining cilantro if using, and a final sprinkle of salt and black pepper to taste.

Serve immediately so the egg yolk can mingle with the rice and beans. Leftovers: store components separately (rice, beans, pickled cabbage, sauce) in the refrigerator for up to 3 days; reheat rice and beans and assemble fresh, adding avocado just before serving.