About the Recipe
If you love burritos, then get ready for the ultimate!
1/2 medium yellow onion, roughly diced
3 cloves garlic, roughly chopped
Juice of 1 lime
1 tablespoon chili powder
1 chipotle pepper, plus 1 tablespoon of the adobo sauce
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon dried oregano
1 tablespoon salt
1 teaspoon black pepper
1/2 cup chicken broth
For the Burrito Bowl:
1 lb Lawton’s Chicken Sausage ground
1cup cooked white rice
1 cup cooked black beans
1 cup shredded Monterey Jack (or cheddar cheese)
1 cup salsa
1 cup sour cream
1 cup guacamole
We've all been to restaurant where they serve burrito bowls, but now you can make it any night of the week. I guarantee the time you take to put this recipe together will be well rewarded when your friends take a bite of this.
Place water and rice in saucepan.
Bring to simmer on medium high without the lid.
When entire surface is bubbly and foamy, place lid on, turn down to medium low and cook 12 minutes.
Remove from stove and rest 10 minutes.
Fluff; then serve
In a blender or food processor, combine all of the marinade ingredients until completely smooth.
Add both the marinade and sausage to a bowl and stir
Heat your grill pan on high heat.
Cook on medium heat until the juices run clear
Remove the sausage mixture from the grill pan and turn off the heat. Allow to rest for at least 5 minutes.
Serve it on top of the rice along with the beans, cheese, salsa, sour cream, guacamole, and lettuce.