Steamed white rice tossed with freshly chopped cilantro, a dash of citrus juice and a little salt.
1 teaspoon olive oil
2 teaspoons fresh cilantro
2/3 cup white basmati rice
1 cup water
1/2 teaspoon salt
In a 2-quart heavy saucepan, heat oil over low heat. Add rice and the juice from half of one fresh lime, stir for 1 minute. Add water and salt, bring to a full rolling boil. Once boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 25 minutes. Add the chopped cilantro and the juice from the other half of the lime. Fluff rice with a fork.
The corn-salsa is my absolute favorite at Chipotle. It’s sweet! It’s spicy! It’s Great!!! (and not too hard to make at home :-p)
6 ears Sweet Yellow Corn
2 Poblano Chilies
1/2 Red Onion
2 Red Jalapenos
1/3 Cup Chopped Cilantro
1 Tablespoon Lime Juice
Salt and Black Pepper to Taste
Roast the corn and Poblano chilies on a grill or BBQ and let cool. Cut the corn off the cob. Dice the Poblano chilies, onion, and red jalapenos. Combine all the ingredients and season to taste.
Chipotle has become one of my favorite take-out restaurants. I love how they use fresh, organic ingredients–and the portions are HUGE! I love the chicken and this is how you can prepare it at home…
1 (2 ounce) package dried ancho chiles
1 teaspoon black pepper
2 teaspoons cumin powder
2 tablespoons fresh oregano, chopped
6 cloves garlic
1/2 red onion, quartered
1/4 cup vegetable oil
4 chicken breasts (6 ounces each)
Soak dry chilies overnight in water, until soft. Remove seeds. Add all ingredients except meat in food processor. Puree until smooth. Spread mixture over chicken, or other meats and refrigerate at least one hour, up to 24 hours.
After marinating, heat grill to about 400 degrees F, or if cooking inside, heat small amount of oil in skillet or grill pan over high heat. Salt meat to taste, and grill on each side. 4 minutes per side of chicken. This will make enough for 4 burritos or 8 tacos.