It’s been almost a year since I last posted, and what a year it’s been! We’ve added a new member to our family, and while my pregnancy was remarkably healthy for the most part, I dealt with an unusual form of morning sickness that not only made cooking difficult due to the smells, but also made it so I was not hungry at all. I tried cooking a handful of times during the pregnancy, but the dishes turned out pretty poorly (my first inedible dish!). But now, Baby Monkey is here in person, I’m able to eat again, and I’m cooking food that’s actually edible once more so I’m back to blogging about our experiments in the kitchen.
The following recipe was cooked by my husband (yay!). Don’t be intimidated by the long ingredient list or the fact that it isn’t a single pot dinner. The taste is well worth it – it has some heat, complex flavors and generous servings.
Beef Chorizo, Black Bean, and Chicken Burritos
Taken (with some minor changes) from Rachael Ray’s Express Lane Meals.
- 2 T vegetable oil
- 1 large onion
- Salt and pepper
- 1.5 cups white rice
- 3.5 cups chicken stock
- 1/3 lb. Beef chorizo, chopped
- 3 large garlic cloves
- 2 t ground cumin
- 1 t ground coriander
- 1.5 lbs. Chicken tenders, chopped small
- 1 avocado, halved, skinned, and cut into small pieces
- Handful grape tomatoes, halved
- 1 small jalapeno pepper, seeded and finely chopped
- 1/4 cup cilantro leaves, chopped
- Juice of 1 lime
- 1 14 oz. can black beans, drained and rinsed
- 8 flour tortillas
- 2 cups shredded cheddar cheese
1. Heat medium size pan over medium heat with half the oil. Add 1/4 of the chopped onion, season with salt and pepper, and then cook for 1 minute. Add the rice, stirring to coat in the oil. Add 2.5 cups of the chicken stock and bring up to simmer. Cover the pot tightly, reduce heat to medium low, and cook rice for 15-17 minutes until tender. Fluff rice with a fork when it’s done.
2. While rice cooks, preheat large skillet over medium-high heat with remaining oil. Add chorizo and cook for 2 minutes. Add remaining chopped onion, garlic, cumin, coriander, and some salt and pepper. Cook for 3 minutes until the onions start to get tender. Add the chicken and cook for 4-5 minutes, or until chicken no longer has any pink and is cooked through.
3. Combine avocado with the tomatoes, jalapeno, cilantro, lime juice and mix to combine.
4. Add remaining cup of chicken stock to the chorizo mixture and bring it up to a bubble. Once it simmers, add the black beans and cook until most of the liquid has evaporated (at least a few minutes).
5. Assemble burrito: Put handful of cheese on the tortilla, add rice, and top with meat mixture, then add some of the avocado mixture. Wrap and enjoy!