This recipe begins with some delicious green tea from Numi Organic Teas. We are going to use it tea to create the rice for our burrito bowl. Because I wanted a cilantro rice, I chose the Gunpowder Green Tea. Simply bring 2 cups of water to a low simmer, add in the 3 tea bags, cover, and remove from heat. Let steep for five minutes.
Remove the tea bags from the water and return the pan to the stove. Bring the water to a boil and add in 1 cup of white rice. Reduce to a simmer, cover, and cook for about 20 minutes, until all of the liquid is absorbed.
While the rice is cooking, let’s soft boil our eggs. Add enough water to a sauce pan so that it’s about 3 inches deep and bring it to a boil. Gently lower both eggs into the water with a slotted spoon. Adjust the heat so that the water simmers. Cook the eggs for 7 minutes.
When the eggs are finished, transfer them to an ice bath, and let them sit for about three minutes. Then gently peel them. Remember, they aren’t cooked all the way through.
The rice should be finished by now. When done, remove it from stove and fluff with a fork, mixing in the 1/4 cup of chopped cilantro.
Open the can of black beans, adding all of the contents to a small sauce pan. Warm over a medium heat.
Take 1/2 cup of the sour cream and whisk it with the tablespoon of adobo sauce. The remainder will be plain.
Divide the rice and the black beans between two shallow bowls.
Halve and pit the avocado, then cut it into slices, dividing it between the two bowls. Top with pico de gallo. Top with both the sour cream and the spicy sour cream.
Cut the eggs in half and serve over the burrito bowls.