We have a Mexican-style meal in our home almost once a week on average, often with leftovers enough for lunch and/or another meal the next night. I like to do a big Chipotle inspired burrito bowl spread with rice, chicken, beans, sautéed peppers and onions, and toppings of cheese, sour cream, and guacamole. It’s such a filling tasty meal and while it does take a good bit of prep work for all the different dishes, I just make enough for a few more meals and the next day is a breeze in the kitchen since everything is already done and it’s just a matter of making a plate, warming it up, and enjoying it all over again.
And it’s never a complete Mexican meal without a big dish of pico de gallo to throw on top of our bowls and for chip dipping on the side. We prefer pico de gallo over salsa (this is an interesting read on the difference between the two), because it’s just so fresh and bursting with flavor. It’s an easy dish to make, and since I actually find chopping vegetables and other food prep almost kind of therapeutic, it’s really one of my favorite things to throw together right before we sit down to eat.
We like a ton of cilantro in our pico de gallo, but add only as much as your taste prefers. Also, salt…do not skimp on the salt. I’ll give you my basic recipe, but definitely adjust seasonings and such to your own preference…as long as you don’t skimp on cilantro and salt, hehe.
Pico De Gallo
1 cup diced tomato
1 cup diced yellow or red onion
juice of one lime
1/2 cup chopped cilantro
1 tsp. salt
1/4 tsp. paprika
Combine all ingredients and mix well.
Enjoy!
