Actually, I take that back. I am obsessed with Chipotle — maybe it’s the made-to-order, super-fast and fresh style of these “gourmet” tacos and burritos. Or maybe it’s just the fact that it’s fast food that won’t make you pass out at your desk in a grease stupor after lunch. At any rate, I’m glad it’s an option for me when I’m at work — it’s a nice change of pace from leftovers (yum!), sandwiches (eh) and Lean Cuisines (don’t judge me).
Unfortunately, the nearest Chipotle is more than 30 miles away from us 😦 So we adapt! I present to you Feaston’s Pork Burrito Bowl.
Now, there are a couple of moving parts to this recipe. First and foremost, however, is the pork.
We wanted something that we could slap together on any old weeknight, so we just took two boneless, skinless pork chops we found hanging out at the back of the freezer, thawed them and rubbed them with the following tasty concoction:
- 1/2 tsp. pure chile powder
- 1/2 tsp. garlic powder
- 1/2 tsp. paprika
- 1/2 tsp. kosher salt
- 1/4 tsp. cilantro
- 1/4 tsp. cumin
- 1/2 tsp. black pepper
Just mix it all up and slap it on your pork. If you’re not ready to use the meat immediately, throw the chops back in the fridge until you are. Simple. To cook, grill for 10 minutes, turning once, using a direct heat fire. You don’t want the rub to burn, so place the chops away from the very hottest part of the fire, toward the outside.
Obviously, pork is the star in this recipe. But all the other supporting characters are important too. Let’s start with the base — rice.
Now, there are a number of sites that claim to have pretty close recreations of Chipotle favorites. My guess is that they just use a lot of lime juice (like we did!). At any rate, to make the rice, you will need:
- 1 tsp. butter (or vegetable oil)
- 2 tsp. fresh cilantro (we used 1 tsp. dried)
- 2/3 cup white basmati rice (we used long grain, ’cause it’s what we had)
- 1 cup water
- 1/2 tsp. salt
- 1 lime (told ya)
To make the rice, melt the butter over low heat, then add rice and juice from the lime. Stir around to coat. Add water and salt and bring to a full boil. Cover, reduce heat to simmer and let stand for about 25 minutes. Boom – rice!
Now, it doesn’t make sense to try and recreate the number of salsas (four!) and bean options at the restaurant — we took the easy way out and added the juice of one lime to a bottle of Goya Pico de Gallo. Fresh tasting! And for the beans — we just added 1/2 cup of frozen corn to 1 can black beans (juice included) and seasoned that up with some cumin, cilantro and hot sauce. Just let it cook together over medium-low heat while the rice is doing its thing.
Finally, a trip to Chipotle is not complete without some of their amazing tortilla chips. We took an arguably healthier route and sprayed some flour tortillas, cut into chip shapes, with olive oil and popped them in the oven at 350 degrees for about 10 minutes. When the “chips” were done baking, we seasoned with salt and, you guessed it, some lime juice.
To assemble your burrito bowl, throw the rice in at the bottom, topped by the meat, beans and corn, salsa, cheese, sour cream and chips. Dig in!!