Chipotle Barbacoa Rice Bowl with Cilantro-Lime

Ingredients

• 1 cup Cooked shredded beef (barbacoa-style)
• 3/4 cup Long-grain white rice (uncooked)
• 1.5 cups Water
• 1/4 cup Cilantro
• 2 tbsp Lime juice
• 1 tbsp Olive oil
• 2 cups Shredded cabbage (crunchy slaw base)
• 1/4 cup Greek yogurt or sour cream(optional)
• 1 tbsp Mayonnaise(optional)
• 1 tbsp Apple cider vinegar
• 1 tbsp Chipotle in adobo sauce (chopped)(optional)
• 1 tsp Adobo sauce (from the can)(optional)
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. 1

   Cook the rice: Rinse rice, then combine rice, water, and 1/4 tsp salt in a pot. Bring to a boil, cover, reduce heat to low, and simmer until tender, about 20 minutes. Turn off heat and let stand covered 5 minutes.

2. 2

   Make cilantro-lime rice: Fluff rice with a fork, stir in cilantro, lime juice, and 1/2 tbsp olive oil. Taste and adjust with pepper and a pinch of salt if needed.

3. 3

   Warm the barbacoa: In a skillet, add 1/2 tbsp olive oil and warm the cooked shredded beef over medium heat. Stir in chopped chipotle and a little adobo sauce (if using) until heated through, about 5–8 minutes.

4. 4

   Assemble crunchy slaw: In a bowl, toss shredded cabbage with vinegar, remaining salt (about 1/4 tsp), and pepper. If using yogurt/sour cream and/or mayonnaise, fold them in for a creamy slaw.

5. 5

   Build the bowls: Divide cilantro-lime rice into 2 bowls, top with barbacoa, and finish with crunchy slaw. Serve immediately.