Mixed marriages are tough. To recap, my husband is a country boy and I am a city girl. He likes mushrooms, I think they look like brain matter and taste like dirt. He loves pork, and I am decidedly on the fence. But here's another: I love Qdoba. He does not.
Oh, he'll eat there every once in a while, just to humor me, but I know it's not his favorite.
How I love a Naked Burrito, though--that steaming bowl of cilantro-lime rice, black beans, pico de gallo, adobo chicken, and shredded cheese makes my soul sigh. Ahhhh, comfort.
Who wants to spend the money, though, when we have all of those components at our house? We can feast for pennies on the dollar of what a Qdoba meal for four would cost. So I decided to re-create Naked Burritos at our house, and I must say, the results were astonishing.
It was a little labor intensive, since I made everything from scratch. (Well, mostly: the beans I used were canned black beans, which I doctored with garlic, bay, cayenne, and cumin). I made two kinds of salsa--the pico de gallo salsa for me, and the roasted corn salsa for Abe. I even roasted the corn myself. And I had never made Adobo chicken before, but it was easy and fantastic.
But even with all of that tasty stuff, a Naked Burrito wouldn't be what it is without the fresh simplicity of Cilantro-Lime rice. And it couldn't be easier to prepare!
p.s. The whole meal came together in about 35-40 minutes, so while there are a lot of components to prepare, it still works as a weeknight dinner.
1 c. basmati rice or other long-grain rice, well-rinsed
2 tsp. olive oil (keeps the rice grains separate a bit better)
1/2 tsp. salt
1 3/4 c. water
3 Tbsp. finely chopped fresh cilantro
2 Tbsp. fresh lime juice
Bring water to boil in a medium saucepan. Add olive oil, rice, and salt. Stir just to make sure the grains are separate, then cover and simmer over low heat for about 17 minutes. While the rice cooks, go find a clean dish towel or a couple paper towels; when the timer goes off for the rice, remove the rice from the heat, remove the lid, place the towel(s) over the pan, and replace the lid. This will catch some of the steam and keep the rice from getting gummy. Let the rice sit for about 10 minutes.
Remove the lid, and fluff the rice a bit to allow any remaining steam to escape.
Toss in cilantro, and drizzle with lime juice. Stir gently, just to combine.
Serves 4 as a side dish.
Today's bonus recipe, which pairs perfectly with the Cilantro-Lime Rice, is Black Beans. Both of these recipes are modified from recipes that appear on a vegan food blog called Nutrition Ambition. I can't take credit for these beans, but there you have it. They are so yum...
1 can black beans, undrained
1/2 tsp. ground cumin
1 crushed garlic clove
1 bay leaf
Combine all ingredients. Bring to a boil, then simmer for 10 minutes. Remove the bay leaf and garlic clove before serving. This recipe is easily doubled or tripled as you need!