Spicy Chipotle Portobello Burrito Bowl
It’s easy to create your very own Spicy Chipotle Portobello Burrito Bowl with Cilantro Lime Rice at home. This quick and simple version is ready in just under 30 minutes!
I love the incredible flavor combination of the cilantro lime rice, the fresh tomato salsa, the sweetness of the corn, the creaminess from the sour cream and guacamole, and the perfectly seasoned Chipotle Portobello mushrooms. Yes, you read that correctly. Portobello mushrooms. This Spicy Chipotle Portobello Burrito Bowl is completely vegetarian & vegan-friendly if you substitute the sour cream for a vegan alternative as I did here.
Cilantro Lime Rice
There are a few components to this recipe. The first order of business is to create the cilantro lime rice. I chose Success® Whole Grain Brown Rice. With Success® Rice you can enjoy the same taste and similar nutritional benefits of long cooking brown rice, but in ¼ the cooking time. It’s convenient, and can be made on the stove or in the microwave without sacrificing its great taste or quality. To the boiling water, we’ll be adding two bay leaves, which will infuse the rice with their flavor and fragrance. Once the rice is cooked and drained, chopped cilantro, along with a squeeze of fresh lemon and lime juice, round out this portion of our Spicy Chipotle Portobello Burrito Bowl.
Success Rice is the ORIGINAL no measure, no mess boil-in-bag rice that cooks perfectly every time and is ready in 10 minutes. It’s a great pantry staple, which can be used to make a variety of meals – breakfast, lunch or dinner. What I love is that it is conveniently packaged in premeasured colander-style bags. It’s my go-to rice. It’s also gluten-free, non-GMO and does not contain any additives or preservatives, which is important to me. With 4 varieties available, including Success® Whole Grain Brown Rice and Success® White Rice, and globally inspired aromatic varieties of Success® Rice, including fragrant Thai Jasmine or Basmati Rice, there’s a variety everyone in your family will love. For hundreds of recipe ideas like this one, special offers and more, join the Riceipe Club® Success is in the Bag.®
Next up, we’ll head to the grill. You can also use a grill pan as I have here. I grilled and charred Portobello mushrooms, which are marinated in a smoky, spicy chipotle in adobo sauce. That marinade becomes caramelized and delicious! I give it a minute or two to cool before cutting into large chunks.
I used red, orange, yellow and green peppers, along with red onions which I grilled just for a few minutes and allowed to cool enough to handle. Then, they are cut into a dice. While the veggies are grilling, I like to prep the fresh tomato salsa.
The tomato salsa is quick and simple consisting of diced Roma or Campari tomatoes, red onions and chopped flat-leaf Italian parsley.
Drain and rinse the black beans. They are ready to eat as is, but you can heat through if desired. If you have corn on the cob, go ahead and grill that too! Just scrape the kernels off the cob right into your burrito bowl! Canned or defrosted frozen corn also works perfectly fine. All that’s left to do is assemble your Spicy Chipotle Portobello Burrito Bowl!
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So now you’ve seen how I like to prepare my Spicy Chipotle Portobello Burrito Bowl, but what do you like to put in your burrito bowls? Tell me in the comments section below for a chance to win a $100 Visa gift card!
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