Chipotle Style Salad Bowl! Cilantro lime rice, shredded romaine lettuce, black beans, guacamole, pico de gallo, tortilla chips and more. What more could you want?
Do you guys love Chipotle? I mean, who doesn’t right? My favorite thing to get is their salad bowls .. but then I add brown rice, black beans, guacamole, pico de gallo, tortilla chips and more. Am I the only one who eats these with tortilla chips? No, right? I mean sometimes I don’t even use a fork.
Chipotle Style Salad Bowl
Phoebe’s order is similar but she gets hers with chicken and Madeline likes their tacos. Paul always get a big chicken burrito. Every time I watch them, I’m always amazed at how they are able to close the burritos because they stuff with with so much. I need to film my husband the next time he eats one.
Cilantro Lime Rice
I like to use basmati rice, or other long-grain white rice when I make this for my kids. I always make a big batch because they like to eat leftovers the next day. I use my instant pot to make the basmati rice: 1 to 1 and cook on high pressure for 6 minutes + a 10 minutes natural release. And then, I remove it from my instant pot, let it cool slightly, add butter and then everything else and mix it up. It’s pretty simple and so good.
Add Any Protein You Want
For these Chipotle Style Salad Bowls, you can really add ant protein you want. I added black beans, the recipe is below but feel free to add chicken or what you want. I hope you make these and enjoy!
Chipotle Style Salad Bowl
Ingredients
For the cilantro lime rice:
- 2 cups basmati rice or other long-grain white rice
- 2 cups water
- 3 tablespoons unsalted butter
- zest from 1 lime
- 1/4 to 1/2 cup fresh cilantro chopped fine
- 1 tablespoon fresh lime juice
- kosher salt to taste
For the black beans:
- 1 tablespoon olive oil extra virgin
- 1 medium sized onion chopped fine
- 3 cloves garlic minced
- 2 cans black beans drained and rinsed
- 1 heaping teaspoon chili powder + more if desired
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 2 bay leaves
- 3 to 4 cups water enough to cover the beans
- fresh lime juice to taste
- salt and pepper
For the Chipotle Style Salad Bowl:
- romaine lettuce chopped
- guacamole
- pico de gallo or salsa
- diced tomatoes
- tortilla chips
- lime wedges
Instructions
For the cilantro lime rice:
- Place the rice into your instant pot insert and pour in the water. Cook on high pressure for 6 minutes + a 10 minutes natural release. When finished, remove cooked rice from instant pot and into a separate mixing bowl. Mix in the butter while the rice is still hot. After the rice has cooled slightly, add in the lime zest, fresh cilantro, lime juice and salt. Mix together and taste. Adjust any ingredients as needed and set aside.
For the black beans:
- In a Dutch oven or large pot, heat the oil until shimmering. Add the onion and cook until softened, about 5 minutes. Stir in the garlic until fragrant, about 30 seconds. Add the beans, chili powder, cumin, oregano and bay leaves. Pour in the water and cover and bring to a boil. Once boiling, reduce heat and let simmer for about 15 to 20 minutes.
- Remove from heat; discard the bay leaves. Add the lime juice and season with salt and pepper. Taste and adjust any ingredients as needed.
For the Chipotle Style Salad Bowl:
- To assemble: You can do this however you want! How I assembled: Place some chopped romaine lettuce at the bottom of your bowl, top with the cilantro lime rice and beans and arrange the guacamole, pico de gallo, tomatoes and everything else around the edge of the bowl. Serve with tortilla chips and enjoy!
