My poor blog.
My poor kitchen.
Ignored, ignored, ignored.
Y’all have these weeks, right? (Please say yes.) These weeks when the day starts and you blink and it’s over? Spring seems to be the worst for it. School is insane and work is crazy-busy (which is a good thing!) and activities are ramping up and the things that are non-necessary go right out the window for awhile? It’s been like that around here, and we’ve been eating lots of favorite dishes–the things I can make with my eyes closed and what’s in my freezer and pantry. Stuff I’ve already shared with you.
The other day, though, I moved my office into my kitchen and started playing with food in between returning calls and doing all the must-dos, and do you know what happened? Besides my house smelling glorious and my mood improving immensely (playing with food is zen!)?
My kids declared this the “best dinner ever.” Cleared their plates and asked for more, and it was healthy! Thank you, hour of happiness!
Today, you get a twofer. I’m going to tell you how to make my burrito bowls, which are a combination of cilantro-lime scented rice (I call it that because the flavors are subtle but delicious) and the fixings to turn that into a whole meal. Let’s start with the rice.
To make it, you need:
1 1/2 cups of uncooked white rice
1 tbsp butter
The juice of a lime
A small bunch of cilantro (trust me–it’s not overpowering here)
2 3/4 cups of water
A dash of salt
Put a small saucepan over a medium flame and melt your butter in it. Stir in your lime juice and rice and cook it for just a moment or two, to let the rice soak up the flavors. Once the butter and juice have been absorbed, add your water, put a lid on it, and bring it to a boil. Then lower the heat, crack the lid a little bit (to avoid mushy rice), and let it simmer until all the liquid is gone–about 20 minutes(ish). Once that happens, chop your cilantro (you want a tablespoon or so of very finely chopped herb), remove the rice from the heat, and stir everything together. Eat immediately or pop this in the fridge for later–it reheats beautifully.
Easy, right? Smelling yummy? So now you need to make the rest of the stuff for your burrito bowls.
I’m using beef for this recipe. I bought a 3-pound pot roast and cut it in half. Half went into this dish, and the other half was wrapped tightly and put in the freezer for another night. Pot roast was on sale and we’ll get another dinner out of it. Always good. But you can use chicken or pork just the same–whatever you like. It’s all going to act pretty much the same.
This is one of those dishes, actually, that you should tailor for your own family. Use my directions more as a method than a recipe. Use the veggies you like, the toppings you like, the meat you like. Totally versatile. You could even do this with fish, but I’d recommend grilling it rather than putting it in the slow cooker as we’ll do with meat.
So. Burrito bowls. Best dinner ever. Ready? You need:
1.5 pounds of beef (use chicken, pork, or turkey if you’d rather)
2 cups of beef broth (use chicken broth if you’re going with white meat)
1 tbsp fajita seasoning (I get mine at the Spice Hunter; use the grocery store stuff if you want, but watch the salt)
1 tsp ground cumin
1 tsp garlic powder
1/2 tsp onion powder
1 onion, halved and cut into half-moon slices
2 peppers (I used red bell. Use whatever veggies you like)
Toppings: We used cheese, salsa, and chopped avocado.
Spray your slow cooker with olive oil. Pour the broth into it.
Combine all the spices above and gently rub your meat with them on all sides. Let it sit for 15-20 minutes at room temperature (you won’t die unless it’s a super hot day. Room temp for a bit lets the meat and rub get to know each other. If it’s super hot and you don’t have your A/C on, do this in the fridge for an hour or two.). Gently put it in the slow cooker and cook on low 8 hours or high 4, or a combination of the two.
I suspect you could pitch the veggies in the crock right along with the meat–if anybody tries that, please come back and let us know. But I made mine on the stovetop:
Heat a heavy skillet (I like cast iron for this) over medium heat and add a little olive oil. Immediately stir in your onions with a pinch of salt. Let those cook until they’re nice and dark brown and crunchy-like around the edges. Remove them from the pan and set aside.
Cut your pepper into strips and lay them, skin-side down, in the same skillet. Let them cook about 5 minutes or until charred. Put those to the side with the onions.
When your slow cooker time is done, carefully remove your meat to a cutting board and shred it with two forks. You’re ready to assemble your burrito bowls!
Put a scoop of rice into each bowl and top it with the charred veggies, meat, and toppings. How stinkin’ easy is that? Happy dinner! Ole!