Monday, June 10, 2013

Chipotle Bowl

This recipe has nothing to do with the fast food restaurant, Chipotle. When we lived in So. California there used to be this really great Cafe near downtown Los Angeles called "Luna Sol" and this was on their menu. I think that cafe went out of business, which is a shame because they had wonderfully healthy food for low prices in a neighborhood that didn't have a lot of other healthy and affordable prices. So this is an homage to my favorite defunct LA cafe. This is a great recipe for using up leftover brown rice.


1 package of extra firm tofu, rinsed, patted dry and cut into 1" cubes
Extra virgin or canola oil 
1-2 c. cooked kidney beans (or 1 15 oz. can rinsed and drained)
1-2 c. cooked brown rice
1 c. chipotle flavored salsa
1/2 a small red onion, sliced into thin rounds
2 Tbsp. water

1) Heat the oil in a large saute pan or a wok. Add the tofu and let it brown for about 5-7 minutes. Toss and let it continue to brown for another 5 minutes. Meanwhile spoon the warm rice into 2-4 bowls.

2) Add the kidney beans and salsa. Continue to cook until heated through, about another 5 minutes.

3) Spoon the tofu & kidney bean mixture over the rice in each bowl making sure to get all of the sauce evenly distributed.

4) Put about 2 Tbsp. of water into the pan and add the onion slices. Saute until soft, about 5 minutes. Place the onions atop each serving.

This makes 2-4 servings depending on how much beans & rice you use and what else you're serving.

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