One of my favorite fast food restaurants is Chipotle. It’s a close second to Taco Bell in my opinion. I know…I’m disgusting. Anyways, Chipotle is my guilty pleasure. When I go I can’t help but lick my bowl clean even though there’s probably 3+ servings. And not to mention it’s not exactly healthy. Kara and I have been making a homemade version of burrito bowls for awhile now. I love homemade burrito bowls because they’re quick and they satisfy my Chipotle cravings without leaving me feeling like I need to hit the gym for 5 hours.
The recipe below is just a suggestion based on how I prefer my burrito bowls. I try to keep my burrito bowls as healthy as possible with just a sprinkling of shredded cheese and a dollop of Greek yogurt (in place of sour cream). The pepper-jack is a great choice because it has a definite kick, if you add too much your mouth will be on fire.
These burrito bowls are really good! I love recipes where I can use rotisserie chicken–it’s convenient and makes for a perfect and quick weeknight meal. You could get creative by using steak or pork instead of chicken, or try a different variety of cheese or bean. Adding guacamole or salsa would be good too!
Here’s what you’ll need
First things first. While the rice is cooking make the cilantro-lime sauce
Set up your assembly line next. We chose lettuce, pico de gallo, black beans, corn salsa, chicken, cheese and rice
Mix the cilantro-lime with the rice
Now just put together you bowl the way you like it
Yummy weeknight meal!
Yield: 4 servings
Ingredients
cilantro-lime rice, recipe below
1 rotisserie chicken, shredded (you’ll want about 2 cups)
1 can black beans, drained and rinsed
1 tomato, diced
¼ red onion, finely diced
1 tablespoon cilantro
1 jalapeno, ribs and seeds removed, finely diced
1 cup frozen corn, thawed
4 ounces pepper-jack cheese, shredded
iceberg lettuce, chopped
Greek yogurt
Directions
In a medium bowl, combine the tomato, half the diced jalapeno, cilantro and red onion. Set aside.
In another medium bowl, combine corn and the other half of the diced jalapeno. Set aside.
Put the chicken, cheese, lettuce, and black beans each in separate bowls and line up all the bowls for assembly. Prep the cilantro-lime rice per the below directions.
For the Cilantro-Lime Rice:
1 cup long grain rice
2 cups plus 2 tablespoons water, divided
½ teaspoon salt
½ cup fresh cilantro
2 tablespoons freshly squeezed lime juice
1 tablespoon olive oil
1 clove garlic, chopped
Directions for the Cilantro-Lime Rice:
Combine rice, 2 cups water and salt in a medium saucepan and cook over medium-high heat.Bring to a boil and stir occasionally. Cover and reduce the heat to a simmer. Cook until water is absorbed and rice is just tender, 16 to 18 minutes. Cooking time can vary depending on the brand of rice, make sure to check the package directions.
While the rice is cooking, combine the cilantro, lime juice, olive oil, garlic and 2 tablespoons water in a blender or food processor. Blend until smooth. Stir the mixture into the cooked rice and fluff with a fork. Place the rice in a large bowl.
Assemble the burrito bowls as you like. I like to start with a generous helping of rice then add a scoop of black beans, a scoop of chicken, some shredded cheese and a garnish of pico de gallo and corn salsa. I top my burrito bowl with a dollop of Greek yogurt.
Inspired by: Chipotle; cilantro-lime rice from My Baking Heart
