Last night I was in the mood for something light and easy. My daughter turned me onto Chipotle Mexican Grill a while back and so in turn, I turned the rest of my family onto it as well, including my guy. He was enjoying a little Chipotle that we brought home and declared that I could make this, at home too. Uh yeah, but I thought to myself that the whole reason for getting it was so that I wouldn’t have to cook, at home. Of course, he knows that and is always willing to give me a night off from cooking but in the end, he was right, I can and do make it at home and it’s actually better.
Fresh whole foods, is what makes it taste so great and Chipotle did that very well. For fast food, it’s much healthier and the portions are so large, I can easily make two meals, out of it.
Here’s my home version:
Missing from last night’s meal was the addition of avocado or guacamole. I had used my fresh avocados, earlier in the week but they make a great addition, to this dish. You can dice avocado and add to the top of your black bean and corn salsa but don’t add the diced avocado, to the salsa, it doesn’t last well, once added and changes the texture of the salsa. I also prefer mozzarella cheese, over colby jack, but the Greek Pizza, from Saturday night, took the last of the mozzarella.
I recently bought a rice cooker and that’s what I used to make the jasmine rice. I researched on what type of rice cooker to buy, considering all the other options of steaming vegetables, combo rice cookers and pressure cookers, etc. I have an addiction to kitchen gadgets, large and small, so I have to be careful and not impulse buy. After reviewing, I ended up with a very basic, inexpensive rice cooker and I’m glad I did. I didn’t want to store a monster kitchen appliance that I wouldn’t use that often, so here’s what I ended up purchasing. 
Cute, huh? This rice cooker makes a great deal of rice, for being so small. Rice isn’t exactly hard to cook, until you have a pot of it that really didn’t cook well. I like putting all the pressure on the appliance, while I work on the rest of the meal.
So far, it’s made excellent rice without any help, from me. You use the measuring cup, that the cooker came with, add it, then add water to the proper fill line. Turn it on and that’s it. No more wondering if your rice is going to be sticky, dry, uncooked or a concrete mold of goo. Here’s how well the rice turns out.
I like making this dish because it gives me endless options, with the leftovers. For lunch today, I added a few of those tostito scoops and had a great, easy meal made, in seconds. Add a flour tortilla, chicken and cheese and you can make it into a great baked chimichanga.
I wasn’t too hungry, so I opted for just a small lunch. When I’m not watching my diet, which is more often than it should be, I use regular tostito scoops, but they do make the baked kind. I’m going to be trying those next.
I’ve also used the scoops to make bean and cheese nachos and boy are they bad for you but yummmmy. Next time I throw health out the window and make those bad boys, I’ll take a picture and post it, so you too, can drop your cholesterol, into the danger zone.
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