Some like it really hot.
And some like it so hot that they breathe fire with every bite and the only way to squash the heat seems to be another forkful to the mouth, contributing to the vicious cycle of dinner-time sado-masochism.
Which one are you? When I meet you for the first time this will be the first thing I wonder.
Without a doubt I love spicy food. I may have mentioned this many times. So when someone told me recently (MOM) that my nursing child probably wouldn't appreciate those extra two shakes of the crushed red pepper shaker (or the first four), the record of the soundtrack of my life scratched.
Seriously? For nine months I had to give up alcohol, deli meat, sushi, freakin' CHEESE, and now you're telling me I need to quit topping everything I shove into my face with red pepper/sriracha/garlic-chile paste/salsa? Come on, world.
So, ok, it does seem that avoiding peppers of any kind has had a positive effect on my little one's attitude. My mom's a genius. I just didn't realize exactly how much heat I was adding to my meals on a daily basis until I decided to stop. Seriously, every meal in some form or another. Kind of ridiculous.
So...yeah. This is my attempt at a Mexican meal sans heat. I was sorta thinking it would suck, but it didn't! Not even close. You know what happens when your mouth isn't on fire? You can actually taste your dinner! You can actually appreciate the savory shredded chicken, the creamy and fresh guacamole, and the bright, tangy cilantro.
Shredded Chicken Burrito Bowl, I'm giving you the slow, dramatic movie clap right now.
(...and if you're thinking of lathering this up with hot sauce and salsa while I'm not looking, YES.)
Shredded Chicken Burrito Bowls
A Type A Kitchen original!
1 tbs ground cumin
1 tbs chili powder
1 tsp coriander
2 tsp garlic powder
2 tsp garlic powder
1 lb boneless, skinless, chicken breast, cooked and shredded (you can use rotisserie chicken or cook and shred your own!)
1 tsp extra virgin olive oil
1 15-oz can black beans, rinsed and drained
1 c frozen corn kernels, thawed
3 tbs fresh lime juice
2 c long grain brown rice, cooked (made from 1 c uncooked rice)
2 c baby spinach leaves
1/2 c shredded Montery Jack or crumbled Cotija cheese (optional)
1/4 c fresh cilantro, chopped (optional)
In a small bowl or ziptop bag, combine the cumin, chili powder, coriander, and garlic powder. Add the shredded chicken and toss to coat evenly. In a large skillet over low heat, add the oil. When hot, add the cooked chicken, black beans, and corn. Season with salt and pepper, and cook for 5 minutes, stirring occasionally, until everything is heated through. If things get dry, add some water or chicken stock to loosen up.
Meanwhile, combine the avocado, lime juice, and salt/pepper in a small bowl until you have a creamy and chunky guacamole. Set aside.
To serve, place a scoop of rice at the bottom of each bowl. Top with spinach, shredded chicken, black beans and corn, and guacamole. Top with cheese, salsa, and cilantro as desired.