Mitzu Bowl Recipe
Mexican rice, lettuce, black beans, roasted corn, pico de gallo, queso fresco, and avocado. Served with choice of ground beef, chicken, or brisket (fajita only add $3.00)
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Ingredients
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Base
Protein
Toppings
Method
Preparation of Base
- 1
Cook Mexican Rice
In a pot, bring 4 cups of water to a boil. Add 2 cups of Mexican rice, stir well, cover, and reduce heat to low. Cook for 20 minutes or until the rice is tender and water is absorbed. Fluff with a fork and set aside.
- 2
Prepare Lettuce
Wash and chop the lettuce into bite-sized pieces. Set aside for serving.
Cooking Protein
- 3
Prepare Ground Beef
In a skillet over medium heat, cook the ground beef until browned, approximately 7-10 minutes. Drain excess fat and season to taste with salt, pepper, and any preferred spices.
- 4
Cook Chicken Breast
Season the chicken breast with salt and pepper. In a separate skillet, heat 1 tablespoon of oil over medium heat. Cook the chicken for 6-7 minutes on each side until fully cooked and no longer pink in the center. Let it rest before slicing.
- 5
Cook Brisket
If using brisket, season with salt and pepper, and sear in a hot skillet for 3-4 minutes on each side. Reduce heat, cover, and cook for an additional 1-2 hours until tender, or use pre-cooked brisket. Slice thinly before serving.
Assembling the Mitzu Bowl
- 6
Layer the Ingredients
In a large bowl, start by adding a base of Mexican rice, followed by the chopped lettuce.
- 7
Add Protein
Choose your protein (ground beef, chicken, or brisket) and layer it on top of the rice and lettuce.
- 8
Add Toppings
Top the bowl with black beans, roasted corn, pico de gallo, crumbled queso fresco, and diced avocado.
- 9
Serve
Serve immediately, allowing guests to mix their ingredients together as desired.
