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Serves:
5-6

Preparation Time:
30 minutes

Serve With:
Krinkle Cut Spicy Queso

Provided by:
Chicano Eats
http://www.chicanoeats.com/

Burrito Bowl Bar

Ingredients:

For the steak:

  • 1 lb grilled skirt steak, cut into 2 inch strips
  • Salt
  • Pepper
  1. Heat a tablespoon of canola oil in a skillet over high heat, and season your skirt steak with salt and pepper (I like to use steak seasoning for a boost of flavor). Add the steak and cook on each side for about 3-4 minutes until thoroughly browned.

For the chicken:

  • 1 lb Chicken breast, cut into 1 inch pieces
  • Salt
  • Pepper
  1. Heat a tablespoon of canola oil in a skillet over high heat, and season your skirt steak with salt and pepper (I like to use steak seasoning for a boost of flavor). Add the steak and cook on each side for about 3-4 minutes until thoroughly browned.

For the lime cilantro rice:

  • 1 tbsp Canola oil
  • 1 1/2 Cups long-grain white rice
  • 1/2 Cup fresh cilantro, finely chopped, divided
  • 1 Garlic clove, minced
  • 3 cups water
  • 3 tbsp Fresh lime juice
  • 1 teaspoon lime zest (zest before you juice)
  • Salt

Directions:

  1. In a medium sized saucepan, heat up the canola oil then add the rice, 1/4 cup of the cilantro, and the garlic and sauté over medium heat until the rice is lightly toasted and the mixture is fragrant.
  2. Add the water and the lime juice, stir and bring the mixture to a boil. Turn the heat to low to reduce it to a simmer, then cover and cook for 20 minutes. After 20 minutes fluff

Suggested Toppings

  • Kettle Brand Krinkle Cut Spicy Queso Potato Chips
  • Black beans
  • Green onion
  • Shredded lettuce
  • Radishes, sliced
  • Sour cream
  • Shredded pepper jack
  • Olives
  • Avocado, sliced
  • Salsa
  • Cilantro
  • Roasted Corn