Tex-mex Burrito Bowl* Recipe

Prepare rice

Rinse 1.5 cups long-grain rice under cold water until water runs clear. In a medium saucepan, heat 1 tbs vegetable oil over medium heat. Add 1/2 cup finely chopped onion and 1 tsp minced garlic; sauté until translucent, about 2–3 minutes. Stir in 1 tbs tomato paste and 1/2 tsp ground cumin and cook 30 seconds. Add the rinsed rice and stir to coat for 1 minute. Pour in 3 cups chicken or vegetable broth and 1 tsp salt. Bring to a boil, reduce heat to low, cover, and simmer 15–18 minutes until liquid is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with a fork. Stir in 1 tbs lime juice and 2 tbs chopped cilantro.

Marinate protein

Slice chicken breasts thinly across the grain (or slice flank steak into thin strips). In a bowl combine 2 tbs olive oil, 1.5 tbs fajita seasoning, juice of 1 lime, 1/2 tsp salt and 1/4 tsp black pepper. Toss the sliced protein with the marinade and let rest 15–20 minutes (or up to 1 hour refrigerated).

Cook protein

Heat a large cast-iron skillet or grill pan over medium-high heat until very hot. Add the marinated protein in a single layer (work in batches if needed). Cook chicken 3–4 minutes per side until internal temperature reaches 165°F (74°C) and edges are charred; cook steak 2–3 minutes per side for medium-rare to medium, longer if desired. Remove from pan and let rest 5 minutes, then slice strips thinly if not already. Keep warm.

Sauté vegetables

Toss 1 sliced red bell pepper, 1 sliced green bell pepper and 1 sliced yellow onion with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper. In the same hot skillet used for the protein (add a little oil if needed), cook the vegetables over medium-high heat, stirring occasionally, until softened and lightly charred, about 6–8 minutes. Remove and keep warm.

Char the corn

Heat a small skillet or grill pan over high heat. Toss 1 cup corn kernels with 1 tsp olive oil and a pinch of salt. Add to the hot pan and char, stirring occasionally, until kernels are golden brown in spots, 5–7 minutes. Transfer to a bowl to cool slightly.

Combine the charred corn with 1/2 cup diced red bell pepper, 1/4 cup finely diced red onion, 1/2 minced jalapeño, 1 tbs lime juice, 2 tbs chopped cilantro and 1/2 tsp salt. Taste and adjust lime or salt as needed.

In a bowl combine 2 diced roma tomatoes, 1/4 cup finely diced red onion, 1/2 minced jalapeño, 2 tbs chopped cilantro, 1 tbs lime juice and 1/2 tsp salt. Mix and let sit 10 minutes for flavors to meld. Keep chilled until serving.

Halve and pit 2 ripe avocados. Scoop flesh into a bowl and mash to your preferred texture. Stir in 1 tbs chopped cilantro, 1 tbs lime juice, 2 tbs finely diced red onion, 1/4 minced jalapeño (optional) and 1/2 tsp salt. Taste and adjust seasoning. Cover tightly to prevent browning if not serving immediately.

Make tostada chips

Preheat oven to 400°F (200°C) if baking. For oven chips: brush both sides of 6 corn tortillas with a little of the 1/4 cup vegetable oil (or spray). Cut into wedges and arrange in a single layer on a baking sheet. Bake 8–12 minutes, flipping once, until crisp and golden. For fried chips: heat oil in a skillet to 350°F (175°C) and fry wedges in batches 1–2 minutes until crisp; drain on paper towels and season lightly with salt.

Warm 1 cup house salsa. If adding queso or boom-boom sauce, warm queso gently and/or transfer boom-boom sauce to a small bowl for drizzling.

Shred 1 cup jack cheese and prepare 2 cups shredded lettuce.

Divide the prepared rice among 4 bowls (about 3/4 cup rice per bowl). Top each bowl with sliced fajita chicken or beef (about 4 oz per serving), 1/2 cup grilled peppers & onions, 1/4 cup roasted corn salsa, 1/4 cup pico de gallo, 2–3 tbs guacamole, 1/4–1/3 cup shredded jack cheese and a handful (about 1/2 cup) shredded lettuce.

Serve each bowl with a small pile of homemade tostada chips and a side of warmed house salsa. Offer queso or boom-boom sauce on the side to add if desired.