Tonight’s dinner was inspired by Genevieve over at TwinCitiesVegan. She wrote about how much she loved Chipotle and how she was making some of the raw ingredients at home. Coincidentally, we had Chipotle for lunch yesterday. I had never thought about making the black beans or cilantro lime rice. We headed to the store to procure a few missing ingredients.
I followed the two recipes she linked: copycat cilantro-lime rice and copycat vegetarian black beans. The first recipe intrigued me since it suggested boiling the basmati rice, and I hadn’t tried that before. It turned out to work quite well. In fact, it was very similar to making farro. Next time I make the rice, I will add a touch of olive oil before boiling the rice to help the rice from clumping.
The black beans were pretty straight forward. I had everything I needed to make them except for the allspice. An interesting spice I hadn’t used before. There isn’t much called for, but I think it adds an extra dimension to the flavor. One thing the copycat recipe was lacking was bay leaves. Several times I’ve had the Chipotle staff scoop out the bay leaf as they add the beans to the rice.
On the side we had roasted red potatoes with some red onion and a large amount of spices all tossed in some tasty olive oil and baked for an hour. It’s one of our favorites. I especially like the crispy chunks of potato that are stuck to the bottom of the pan.
A tasty dinner. I had seconds.