of the homemade variety.
We love Chipotle (and I know, lots of people hate it) but for quick-could-be-healthy fast food option, it really is great.
A few years ago I decided that on the nights when we didn't need quick, I could probably do a reasonably good version of burrito bowls for a fraction of the price.
And let me tell you, I am killing it!
These pictures are awful because I didn't even bother with the fancy lights but the bowls were fan. tas. tic.
I started by making black beans in the instant pot. I came late to the instant pot cult but I am a full fledged member now and I can convert you too. Here's how I cook beans. Throw some beans in the pot. Enough to generously cover the bottom. Cover with water. Add a teaspoon of salt (you know you're not measuring that), a couple of small bay leaves, some chopped yellow onion (1/4 cup-ish).
Set on high pressure (normal) for 20 minutes. Let release naturally for 10 minutes. (Store extra in a mason jar with the fluid from the pot)
Once the beans were going, I put three bone-in chicken breasts, generously salted and peppered, in the oven (covered) at 400 degrees. I let them cook for 30 minutes (guessing-ish...). When I pulled them out one had reached the requisite 165 degrees. The other two when back in for 10 more minutes.
In the meantime I sliced onion and red and orange peppers and started them on low heat in a cast iron pan on the stove. (If I'd had mushrooms I hand, they would have been there too).
We love Chipotle (and I know, lots of people hate it) but for quick-could-be-healthy fast food option, it really is great.
A few years ago I decided that on the nights when we didn't need quick, I could probably do a reasonably good version of burrito bowls for a fraction of the price.
And let me tell you, I am killing it!
These pictures are awful because I didn't even bother with the fancy lights but the bowls were fan. tas. tic.
I started by making black beans in the instant pot. I came late to the instant pot cult but I am a full fledged member now and I can convert you too. Here's how I cook beans. Throw some beans in the pot. Enough to generously cover the bottom. Cover with water. Add a teaspoon of salt (you know you're not measuring that), a couple of small bay leaves, some chopped yellow onion (1/4 cup-ish).
Set on high pressure (normal) for 20 minutes. Let release naturally for 10 minutes. (Store extra in a mason jar with the fluid from the pot)
Once the beans were going, I put three bone-in chicken breasts, generously salted and peppered, in the oven (covered) at 400 degrees. I let them cook for 30 minutes (guessing-ish...). When I pulled them out one had reached the requisite 165 degrees. The other two when back in for 10 more minutes.
In the meantime I sliced onion and red and orange peppers and started them on low heat in a cast iron pan on the stove. (If I'd had mushrooms I hand, they would have been there too).
Then I chopped avocado, cilantro, and tomato and pulled out sour cream and green salsa for toppings.
I put one cup of brown basmati rice in the rice cooker with a pinch of salt and a splash of olive oil.
I cut up most of one head of cauliflower, coated it with salt and pepper and tossed it in the oven with the chicken.
When the chicken was done, I pulled it off the bone, chopped it up, put it back the pan and added three chipotle peppers in adobe (plus the sauce) and put it back in the oven under the broiler for about 10 minutes.
Finished vegetables with some 18 year old balsamic vinegar
Finished Chicken
Make your own bowl (left to right): black beans, cauliflower, chicken, onions, peppers, rice, (back row) sour cream, cilantro, lime, tomato, avocado
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