One of the things I miss the most about living in the “big city” is the availability of my favorite lunch spot.
Chipotle was right around the corner from my old job.
It was not uncommon to see a group of my coworkers at the small restaurant several times a week.
I’ll admit it isn’t really authentic Hispanic food, but the fresh ingredients still were a welcome relief from the standard drive-through fare.
My move to Arkansas City put a kibosh on my Chipotle “habit.”
However, this recipe is a pretty good stand-in for the real thing.
Start the cooking process by seasoning the steak and setting it aside while the pan heats up.
While the pan is coming to temperature, make the corn salsa by dicing the tomatoes, red onion and jalapeño.
(This salsa is meant to be chunky.)
Chop half of the cilantro, and mix it into the diced vegetables and corn.
Season with one pinch of salt, pepper and garlic powder, as well as a splash of white vinegar and vegetable oil. Mix and set aside.
Cook the rice as the package directions state and put the whole black beans on the stove to warm.
As the rice cooks, put the steak in the pan to cook — but keep in mind that you have to build in enough time to cook the steak to the temperature that you prefer.
Allow the rice to cool after cooking.
Chop the remaining cilantro and add it to the rice with a squeeze of lime.
Once the steak has cooked thoroughly, set the steak on a cutting board and let it sit for three minutes.
Cube the steak into bite-sized pieces and set them aside.
From here, building your burrito bowl is as easy as choosing your toppings and enjoying the bold flavors!