Tuesday, August 20, 2013

It's Mag-potle

Good evening everyone!  As I was compiling my dishes (yes, there is more than one this week,) it hit me that both of these recipes have a restaurant equivalent.  By no means did I intend on doing this, it was a happy surprise, so I'll roll with it.  I am a big fan of Chipotle, but I'm often discouraged that their dishes are quite high in caloric count (and that's without any chips and salsa or a drink.)  While Chipotle is known for their burritos, tonight's recipe can be comparable to their burrito bowls (same ingredients for the burrito go in the bowl, without the large flour tortilla to wrap it in.)  Tonight, we're cutting the calories even more.  With more flavorful and better for you ingredients, this recipe can be made in a snap, without relying on Tex-Mex pitstop.

The Recipe:  Tex-Mex Rice Bowl
Original Recipe Found In:  Cooking Light, September 2013 iPad Issue

What You'll Need:
1 (8.8 Ounce) pouch precooked Brown Rice
8 Ounces ground Sirloin*
1/4 Cup Water
1 1/2 Tablespoons 40%-less-sodium Taco Seasoning
1/2 Cup frozen Whole-Kernel Corn
1 (15 Ounce) can organic Black Beans, rinsed and drained
1 Cup fresh Pico de Gallo
1 Jalapeno Pepper, minced
4 Teaspoons chopped fresh Cilantro

*We found that it's quite impossible to find sirloin that is comes pre-ground.  As Tyler has mentioned previously, that's one task that can be easily solved.  If the sirloin comes in steaks, cut them into one-inch pieces.  Place the sirloin pieces in a food processor and pulse six to eight times.  This will yield a similar result to ground beef.

To start, cook the brown rice in a microwave or according to package directions.  While the rice is cooking, heat a large nonstick skillet over medium high heat.  Once at temperature, add the ground sirloin.  Cook the beef for three minutes or until browned, stirring to evenly cook.  Once the beef is cooked, stir in the water and taco seasoning and bring to a simmer.  Next, stir in the corn and beans and cook for one minute or until heated through.  Stir in the rice and stir until all the ingredients are well-combined and heated through.  Divide into four bowls, top with pico de gallo and jalapeño, serve, and enjoy!

The End Result:

This recipe tastes so similar to Chipotle, I bet you can't taste the difference!  Letting all the natural and flavorful ingredients shine through is the winning key for this dish.  Tyler and I both agreed that adding sour cream or cheese would have given this dish more quality of flavor, but it shined all on its own.  The healthfulness of this recipe is definitely the winning ingredient.  This "burrito bowl" is just over 300 calories.  In comparison, a burrito bowl, with the same exact ingredients, is almost 500 calories.  This recipe is a true winner for a fast, fresh, healthy dish!

Thanks for joining us tonight!  Check back tomorrow as Tyler presents a brand new burger recipe and I'll return later this week for a tasty and healthy dessert.  Until then,


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