When I left Texas a few years ago to move to Louisiana, I worked really hard to get acclimated to my new surroundings. I started a book club, volunteered at the Humane Society, and signed up to be a member of a group of esteemed, educated women in a national volunteer organization. Through this organization, I had visions of finding a group of good girlfriends with whom I could relate and become lifelong friends.
At the beginning of every monthly meeting, there was an “icebreaker” of some sort. Intended to bond us women over little games and scavenger hunts, I always dreaded them (because really, let’s face it, there are few icebreakers that aren’t awkward or uncomfortable!).
One of our icebreakers required us to write 3 fun facts about ourselves on a sheet of paper, crumple it up, and toss it across the room. We were then asked to grab one of the crumpled balls of paper, and then one-by-one we would stand up, read the random facts out loud, and guess who they belonged to.
As the fifty women each started to stand up and read everyone’s list of random facts, I quickly became horrified at what I had written. Their facts were a little something like:
“I speak 4 different languages.”
“I have 2 masters degrees and am currently working on my PhD!!”
“My daughter has autism, and I created a foundation to bring other autistic families in the area together.”
By the time the lucky, lucky girl who grabbed my sheet of paper stood up, I had sunk halfway down my chair as she read my 3 random facts to everyone in the room.
2. I had 5 guinea pigs growing up.
3. I once ate a Chipotle burrito in under 6 minutes.”
Ahh, Chipotle. While nothing can replace Chipotle’s place in my heart, we like to make our own deconstructed burrito bowls at home for a quick, easy fix. Cilantro lime rice is made by mixing freshly cooked rice with olive oil, chopped cilantro, lime juice, and salt. Instead of marinating chicken overnight, I coat butterflied chicken breasts with salt and pepper, toss them in flour, and quickly pan fry ’em. Stir fry some bell peppers and red onions for the veggies, grate a block of Monterrey Jack cheese, and heat up some black beans and green chilies using my Easy Black Beans recipe. It comes together easily with a lot of leftovers and the option to customize it however you want with salsa, guacamole, and sour cream. Come to think of it, the hardest part would be to not eat this in under 6 minutes!
- 1 1/4 lbs. chicken breast
- 1/3 cup flour
- 2 tbsp butter, unsalted
- 1 tbsp olive oil
- kosher salt
- freshly cracked black pepper
- 1 (15 oz.) can low sodium black beans
- 1 (4 oz.) can diced green chilies
- 1 small onion, diced
- 1 tsp cumin
- 1 tsp garlic powder
- 2 tbsp olive oil
- salt and black pepper, to taste
- 1 cup long grained rice (we used basmati rice), rinsed
- 2 cups water
- 1 tbsp olive oil, divided
- 1 small lime, juiced
- 1/3 cup fresh cilantro, diced
- kosher salt
- freshly grated Monterrey Jack cheese
- stir fried bell peppers + red onion
- salsa
- guacamole
- sour cream
- Rinse chicken and dry thoroughly with a paper towel. If my chicken breasts are thicker, I like to cut them horizontally to ensure that they are about 3/4 of inch thick (you can also place between saran wrap and pound).
- Sprinkle both sides of each chicken breast generously with kosher salt and black pepper, then roll in the flour until completely coated.
- Heat butter and olive oil in a pan. When hot, place chicken breast in the pan and cook for about 3-4 minutes per side (you may have to do this in batches). When cooked through completely, remove and let cool on a paper towel lined plate. Let rest for 5 minutes, then slice into bite size pieces.
- In a small saucepan, heat olive oil over medium heat. Add the onions and saute until tender and translucent. Add the can of black beans (do not drain) and green chilies. Add the cumin and garlic powder. Lower heat to medium-low. Simmer for 10-15 minutes, stirring occasionally. Season with salt and pepper, to taste.
- Bring water to a boil with 1 tsp of the olive oil, and then add the rice. Once the rice has come to a full boil again, stir, reduce heat to LOW, and cover. Cook for 15 minutes, until rice is fully cooked and fluffy. Turn off the heat and let sit for another 5 minutes.
- Once slightly cooled, add the remaining oil, lime juice, cilantro, and add salt, to taste.
LOL I would be in the same boat in regards to sharing with a group. If I were there I would have instantly wanted to be your best friend after hearing your burrito bowl stats haha!
Looks delicious and filling!!!
Lol, I’m so glad you see it like that!! Thanks, Liz!!
This sounds amazing! (And so is Chipotle’s as you already know.) I wish we lived nearby… based on your clues, I am certain we would hit it off! Although we would have to have met at a cooking class or wine tasting or something because I doubt I would have thought to attend a national women’s anything!
I think we’re already a hit, Sadie, though I do wish you guys lived closer!! 😀 Thank you!
I just died laughing. This. This is why we’re friends… because inevitably, one of my things is “I can imitate a walrus.” Anywaysssssssss.
Meanwhile, my stomach is growling. Why? Why do you do this to me?
I’m going to have to hear this walrus impression!! But I’m already super impressed. 😀
LOL, loved your icebreaker story! We love mexican food and I do make the black beans and cilantro lime rice often. Can’t wait to try your burrito bowl!
Thank you, Archana!! 😀 I love eating just beans and rice, too!
Loved that icebreaker story! I wonder why you left the group though? 🙂 Try starting a cooking club. I had started that a few years ago, unfortunately it fizzled out after a year and a bit as everyone was too busy to host. Love the chicken burrito bowl, it has all the goodness, flavors and colors bursting forth.
Hi, Loretta! A cooking club is a great idea!! My mother in law’s neighborhood hosts an annual “recipe party” where everyone brings a dish and submits the recipe to the host, who puts it together in a book format for all the guests! I’d love to do something like that. And you’re right – sometimes it’s hard to keep momentum because people get busy, so maybe even doing it once ever few months? And I ended up not joining the group because I felt like it wasn’t the right fit for me (and not just because of the icebreaker!). Thank you for stopping by!! 😀
I love the presentation and all your food from what I can see, looks delicious. Black beans are one of my favourites.
Thank you!! Mine too! 🙂
Hahahahahaha your anecdote was so funny to read! I like the honesty you put in telling us this story of yours. I kinda understand how hard it can be to try to fit in a group, especially when you move to a new town and try to make new friends. With the fun character of yours that reflects on your blog, I am sure you made it! Thanks for sharing your recipe, this looks yummy, healthy, and pretty convenient to make based on a wide choice of possible leftovers 🙂
Thank you for the all the kind words and support , Sophie! It means a lot to me!
Oh girl, that absolutely sounds like something I would do! You aren’t alone! And I mean, really, Chipolte is a winner so it is totally worth making the list! 😉
Haha, thank you, Rach!! I’m glad I’m not the only one! ?
I have heard about those kind of group setting things. They seem like the worst ever. Seems like the woman try and impress ! I would want to be friends with someone like you…normal. I don’t think I know how to ride a bike anymore anyway, would probably wobble and wobble and eventually fall. My brother and I had guinea pigs when growing up, as well quite a few, loved them to bits, they were so adorable. And well, about the burrito, you are GOOD !
Love this recipe by the way 🙂
You’re the best, Lynne, thank you. Guinea pigs really are so adorable (and surprisingly social!). I have tried learning how to ride a bike a couple times as an adult, but it’s just not the same as when you’re a kid! Thank you for stopping by – I hope you’re having a good week so far!
What a lovely dish. BTW:- I would like to announce that I nominated you for an award!
Congratulations!
Here is the post with your listed as a nominee for the Blogger Recognition Award: https://cookandenjoyrecipes.wordpress.com/2017/01/11/blogger-recognition-award-3/
Haha! I love this story – totally sounds like me on the first day of classes this week and they tell us to say something interesting about yourself.
Me: “I crochetted two amigurimi pieces over the holiday”.
This bowl looks delicious by the way, I had Chipotle for the first time last month and it was magical. I’ll be sure to take this on!
Haha, thank you, Alice! I’d totally want to be your friend in class if I heard that! 😀 Crocheting has been on my list of things to learn.
Hahahahahaha your facts sound similar to what mine would be. I can see why these gals were not going to become your BFFs. LOL. Burrito bowl looks FIREEEEE.
Hi Jasmine– this is our kind of food! We anything vaguely Mexican. What a fun recipe– I can see this as a Super Bowl half time meal. Love your posts. (I’m still remembering the spilled coffee and the opening umbrella!). Hope you’re in the middle of a lovely weekend. xo
Yes, it would be perfect for the Super Bowl! Would even be good set up “buffet style” so people could make their own bowls! Hope you’re having a lovely Tuesday!!
Great idea Jasmine! — and wanted you to know I made your tortellini and chicken thigh recipe this week. We just ate up the leftovers last night! It was delish– thanks!!
Oh, I’m so so glad to hear that! Thanks for always taking a chance on these recipes!!
Your ice-breaker story had me in stitches!
I love the idea of this deconstructed bowl.
Haha, I’m so glad!! 🙂 Thank you, Ju-Lyn!