DIY Chipotle Steak Burrito Bowl

Tracey and I were craving Chipotle the other night and decided to make it on our own!

What you'll need:

For steak marinade-
4 small steaks
1 package dried ancho chiles
1 tsp. black pepper
2 tsp. cumin powder.
2 tbs. fresh oregano, chopped
6 cloves garlic
1/2 red onion
1/4 cup vegetable oil

For rice-
2/3 cup rice
1 cup water
2 tsp. fresh cilantro, chopped
1 lime
1 tsp. vegetable oil

For toppings (optional)-

Shredded Mexican cheese

1 can sweet whole kernel corn

1 can black or pinto beans

1 tomato

Chopped lettuce

Sour cream

Salsa

1. Immerse ancho chiles overnight in water so that they're soft. Remove seeds the next day.

2. Cut up red onion. Add chiles, black pepper, cumin powder, oregano, garlic, red onion, and vegetable oil to food processor. Blend until it becomes smooth.

3. Cover the steaks with this mixture and refrigerate for at least an hour.

4. During this time, you can prepare the rice! Okay...so since we're super asian we just cooked white rice in the rice cooker and added cilantro and lime. But it still turned out delicious! What you're actually supposed to do though is...
- Heat the oil over low heat, add white basmati rice and lime juice, and stir for a minute.
- Add the water and salt and turn to high heat.
- After boiling, cover the saucepan and turn heat down to a simmer until water is absorbed. This should take about 25 minutes.

5. After your steak is done marinating, heat some vegetable oil over high heat in a skillet. Cook each side for approximately 6 minutes.

6. Cut steak up into little cubes.

7. Heat up corn and beans separately over stove. Add little bit of chopped cilantro to corn. Dice tomato and set out all the toppings.

8. Mix toppings as you wish and bon appetit!