Burrito Bowl, Behold Everyone!
Okay, I know what you’re thinking… It’s just a burrito bowl, what’s the big deal? Oh, yeah?!
I’ll have you know that this is the real deal.
This is so real that it’ll open Ben Carson’s eyes, blow Donald Trump’s mind and hair, knock off Bernie Sanders’s one and only pair of socks, and maybe even get Hillary Clinton’s “Top Classified” seal of approval.
Oh well, it’s the silly political season once again over here. If you’re not American and don’t follow US politics, you really should. There’s plenty of material for a laugh. And if you’re American, you really should be following. How would you know whom to vote for if you don’t?
So, this is not just your average burrito bowl, everyone! This is Burrito Bowl Caribbean style. Island-flavored, spice-kissed, and steel drum-celebrated! Cue that music! Can you hear it?
It’s Burrito Bowl à la Caribe, as mi esposo calls it.
So, what’s in this burrito bowl that makes it so bold, bodacious, and might I add beautiful? Let’s see.
Things in this burrito bowl that makes it so bold, bodacious, and might I add beautiful
First of all, the jerk marinade, of course. And the seasoned sour cream. So boldly flavored you’ll want to eat it with a spoon!
Then, the grilled pineapple salsa (recipe here) and the coconut rice. They just add that much more flavor to the whole thing!
And then, of course, the fried plantain. It balances out the meal. And you know fruits are a part of a balanced diet. So, eat your fruits!
- 8 boneless skinless chicken thighs or pork loin chops
- 1 teaspoon whole black peppercorns
- 1 teaspoon whole allspice berries
- 2 inch cinnamon stick, broken up
- 4 whole cloves
- A small chunk of fresh nutmeg or ½ teaspoon ground
- 4 green onions, chopped
- 1 small onion, chopped
- 1 jalapeño pepper, seeded and chopped
- 1 tablespoon fresh thyme leaves
- ¼ cup soy sauce
- ¼ cup red wine vinegar
- ¼ cup olive oil
- 1 tablespoon brown sugar
- 1½ cups jasmine (or any long grain) rice, rinsed and drained
- 1½ cups coconut milk
- 1½ cups water
- 1 teaspoon salt
- 1 cup black beans, soaked in water overnight
- 3 strips thick bacon, cut into small pieces
- 1 bay leaf
- ½ small onion, diced
- ½ cup sour cream or plain Greek Yogurt
- ½ reserved jerk marinade
- Toast dry spices briefly to intensify flavor, then grind in a coffee grinder to a fine powder.
- Place the rest of ingredients, except for the meat, in a blender or food processor and grind until smooth. Add the ground spices and mix to blend. It'll make about 1½ cups marinade.
- Pour over chicken/pork, reserving ½ cup
- Marinade chicken/pork for up to 6 hours.
- Grill chicken/pork, smearing excess marinade on the meat. Grill for about 5 minutes total on each side, or until completely cooked, flipping them a few times to avoid burned spots. Rest for 5 minutes before slicing.
- Place rice, water, coconut milk, and salt in a medium pot. Stir.
- Cook on high heat and bring to a boil.
- Lower heat to medium-low and continue boiling for another 5 minutes, uncovered, stirring periodically to make sure liquid doesn't overflow.
- Now place lid on the pot, set heat to low, and let rice simmer for another 15 minutes, or until liquid is completely absorbed and rice is tender.
- Rest for 10 minutes before fluffing with a fork.
- Drain the beans. Place in a medium pot. Cover generously with water, at least 1 inch above beans.
- Add bacon, bay leaf, onion, and bring to a boil. Skim off foam that forms on the surface.
- Lower heat and simmer until beans are tender, about 1 hour, adding water as necessary.
- Mix sour cream/yogurt with the reserved jerk marinade.
- Layer rice, meat, and beans in a bowl, then top with seasoned sour cream. Served with optional fried plantains and grilled pineapple salsa.
You can serve it composed like this, with the sauce on the side.
But as you know, it’s much more satisfying to have everything just piled up and doused with the sauce. That way every bite includes everything at once!
Now, tell me, won’t that clear up Ted Cruz’s sinuses? He sounds so nasal. Or is that just his Texas twang?