MexiCAN

I’m not usually a fan of Mexican food.  I mean, I’ll eat it (let’s be honest, there’s not much I won’t eat, but that’s another story altogether), but it wouldn’t be my first choice (or even my second or third).  But, I did it again---Pinned While Driving---which means just about anything looks good.  Case in point, these Grilled Chicken Burrito Bowls with Cilantro Lime Rice.  Cilantro.  Lime.  Rice.  Yes, please!

Yesterday’s commute was particularly heinous—thank you rain, for ensuring that no one would drive more than 10mph the entire way home.  And a special shout out to the random tunnel closures, too.  A super treat to encounter along the way.

Needless to say, walking in the door after all of that to the aroma of this meal was beyond welcome.  Gosh, my hubby is good to me!  I somehow managed to have enough sense to snap a picture of this deliciousness before it was gone.  And I mean gone.  It was so awesome and flavorful and even pretty to look at in the bowl.  Not like that really mattered to me; I nearly inhaled this.

If you feel like going Mexican--and even if you don't think you do--I would suggest these without question.  And yes, if you’re keeping score, these went into the “make again” pile.  Win! 

What You’ll Need

For the grilled fajita chicken:

1/3 cup freshly squeezed lime juice
5 tbsp canola oil, divided
3 cloves garlic, minced or pressed
1 tbsp Worcestershire sauce
1½ tsp brown sugar
1 jalapeño, seeded, ribbed and diced (I used jarred ones; worked fine!)
1½ tbsp minced fresh cilantro
1 tsp salt
¾ tsp pepper
 1½ lbs boneless, skinless chicken breasts (6 halves total), pounded to about ½-inch thick

For serving:

1 recipe cilantro lime rice (below)

15 oz can black or pinto beans, rinsed and drained

1 cup low-sodium chicken broth

Kosher salt and black pepper

Your favorite salsa (or, if in season, some ripe tomatoes diced would be great too)

 Shredded sharp cheddar cheese (reduced fat)

 Guacamole (or sliced avocado)

 Sour cream (or Greek Yogurt)

We added some fire roasted corn as well...super yum!

What You’ll Do

Whisk the lime juice, four tablespoons of the canola oil, garlic, Worcestershire sauce, brown sugar, jalapeño, minced cilantro, salt, and pepper together in a medium bowl. Reserve ¼ cup of the marinade and transfer the rest to a large, shallow casserole dish. Add the chicken to the dish, cover the dish tightly with plastic wrap, and refrigerate it for 15-20 minutes.

While the chicken marinates, make the rice. If the rice finishes before the chicken, keep it warm (covered) in the saucepan. Add the black or pinto beans to a small saucepan along with the chicken broth. Bring the broth to a simmer and cook the beans for about 10-12 minutes, until they are soft and the liquid thickens. Season with salt and pepper to taste.

Meanwhile, heat the grill to high then turn two of the burners down to medium, keeping the third on high. Brush the grill grates with a tablespoon of oil.

Place the chicken (without the marinade, which you can discard now) on the hot end of the grill. Cook the chicken for 3-4 minutes per side, until nice grill marks emerge and it is cooked through (165° F). Remove the chicken from the grill and keep it warm on a platter under foil.

Add the reserved ¼ cup marinade to a large, shallow bowl. Slice the chicken on the diagonal and add the chicken to the bowl, tossing to coat well with the marinade.

Divide the rice between serving bowls and top with beans, chicken, salsa, cheese, guacamole, and sour cream. Serve hot.

Source:  Smells Like Home original

Cilantro Lime Rice (you’re welcome)

What You’ll Need:

·         1 cup brown rice

·         2 cups plus 2 tablespoons low-sodium chicken or vegetable broth (or water), divided

·         ½ tsp salt

·         ½ cup fresh cilantro

·         2 tbsp freshly squeezed lime juice

·         1 tbsp olive oil

·         1 clove garlic, chopped

What You’ll Do:

Combine the rice, 2 cups broth, and salt in a small saucepan. Bring the broth to a boil, stir once then turn the heat to low, cover the pot and cook according to package directions.

Towards the end of the cooking time, add the remaining 2 tablespoons broth, cilantro, lime juice, olive oil, and garlic to the bowl of a food processor (with the steel blade) and pulse the ingredients until well blended.

When the rice has finished cooking, fluff it up with a fork then stir the cilantro-lime mixture into the rice until well-combined. Serve the rice hot.

Source:  Adapted from Everyday Food, April 2008 via Annie's Eats