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Chipotle at Home!
by Kori Ellis
serves: 4
  Just like Chipotle... but at home!
Ingredients:
  1   lime - juice (1/2)
  1 cup   Rice
  1 tsp   Salt
  3 Tbs   Cilantro
  3 tsp   oil (divided)
  2 cups   water
  1 can   black beans
  1 container   corn salsa
  2 cups   shredded lettuce
  1 cup   guacamole
  1 cup   cheddar cheese
    sour cream
  1 lb   chicken or steak
  4 giant   tortillas (if desired)
Directions:
  In a small heavy pot, add rice, water, 1 tsp oil and salt. Boil on high until most of the water evaporates. When the water just skims the top of the rice, reduce to low and cover about 15 minutes. Shut off flame and keep covered an additional 5 minute.

In a medium bowl, combine chopped cilantro, lime juice, rice and remaining oil and toss until completely mixed.


Prepare the cilantro-lime rice (above), and cook and slice the chicken, pork, or steak. Then begin assembly of the burritos.

To make the tortillas a bit more flexible, warm them, between paper towels, in the microwave, for 10 seconds each.

Lay out the tortillas, then top each with 1/2 c. of the cooked rice, 1/4 of the can of beans, 1/4 c. corn-tomato salsa, 1/2 c. lettuce, 1/4 c. each of the guacamole, shredded cheese, and sour cream, 2 T. South-West dressing, and 4 oz. (about half of a chicken breast/a palm-sized amount) of cooked or grilled and sliced or shredded meat.

Tightly wrap the burritos and serve.