It is especially enraging because Chipotle markets itself as one of the healthier fast food chains, along with Pret à Manger, and in doing so it gained so much popularity especially among the eating-lunch-out crowd — eg: Matthew, who survived on their delicious but GMO packed burritos for months when I was in Italy taking exams while still in school in 2010. That’s really wrong, but in light of these news it’s EVEN WRONGER.
In Chipotle’s defense, it’s at least nice of them to come out about using GMO ingredients, which leaves us wondering…is eating out even safe anymore? Are GMOs everywhere?
Luckily enough however, I have been perfecting the art of making my own Chipotle food at home. Here’s all you need to know to make it yourselves.
Chipotle Chicken Burrito Bowl.
What we are going to prepare:
- Cilantro lime rice;
- Grilled seasoned chicken (Chipotle’s is marinated, I did not have enough time to let it marinate though and I found that this recipe is a pretty tasty substitute);
- Corn salsa;
- Pico de gallo;
- Black beans;
Things we want to have at hand:
- Sour Cream;
- Soft tortillas, if you wish to coat the bowl with one (I didn’t);
- Mexican shredded cheese.
Ingredients we need:
- 1 or 2 chicken breasts;
- Organic rice (I used Texmati);
- 2 Avocados;
- 2 limes;
- 1 white onion;
- 1 shallot;
- 3+ tomatoes;
- Jalapeño peppers;
- Chili Powder (or make your own substitute like I did with 1 teaspoon cumin, 1 teaspoon cayenne pepper and 1 teaspoon Italian Seasoning);
- Taco mix.
Part 1: THE SALSAS
1) Dice 1/2 tomato, the smaller the pieces the better. Do the same with a quarter of an onion, then mix them in a bowl with some chopped chilantro:
2) Open up your avocados, pit them and remove the shell, then put them in a food processor with some more cilantro:
3) Mix it all up adding a little lime juice and salt:
And that’s done!
PICO DE GALLO:
1) Finely dice 1 or 2 tomatoes, then place them in a bowl with some chopped cilantro:
2) Dice 1/4 of an onion:
3) Dice 4 slices of jalapeño pepper:
4) Mix up and add the juice of half a lime and salt to taste:
And there is your Pico de Gallo!
1) Heat up a bowl of frozen corn in the microwave:
2) Dice up half a shallot:
3) Mix up with some leftover diced cilantro and jalapeño, and add the juice from half a lime and salt:
The final result:
Part 2: RICE, BEANS, CHICKEN
CILANTRO LIME RICE:
1) Bring a pot of water to a boil and cook your rice (I used 200 grams of Organic Texmati):
2) Drain the rice and rinse it in cold water to cool it off:
3) Transfer the rice to a bowl, add chopped cilantro and the juice from half a lime:
4) Mix it up and let it sit until you’re ready to serve it:
BLACK BEANS (very poorly documented!):
1) Put half a can of undrained beans in a small saucepan. Add a hint of sugar and a teaspoon of chili pepper, or a teaspoon of imitation chili powder (1 teaspoon cumin, 1 teaspoon cayenne, 1 teaspoon Italian seasoning all mixed together).
2) Simmer until the liquid becomes denser, then remove from heat:
Disclaimer: of all the components of this recipe, the chicken is the only one that tastes slightly different than Chipotle’s. It’s because I didn’t marinate it. I will try next time and let you know how that works out. I loved this version which is super light, quick and easy, so I recommend you try it.
1) Cook a chicken breast (or 2, depending on how much you’d like to have on your bowl) in salted water in a pan:
2) Slice up the chicken and bring it back to the pan. Add a tablespoon of Chili powder/cumin-cayenne-Italian seasoning mix and a dash of Taco seasoning mix for an extra boost of flavor:
3) Let the chicken cook and until the water evaporates:
PART 3: Assemble your Burrito Bowl and ENJOY!
Here are all of our ingredients but the chicken, and I added some shredded Mexican cheese in a tiny cup:
Let the fun begin!
You can add salsa and sour cream to the bowl like we did!
Happy GMO-free dinner!