Burrito Bowls

Burrito Bowls

Date: August 25th, 2012


Chipotle cilantro lime rice: (I got the recipe from a website, but I cannot remember where, apologies)

Long grain brown rice, cooked according to directions

When the rice is done, add 1 T of butter, 1 T of lime juice, and 1/4 cup of chopped cilantro. Stir to combine.

Burrito bowl filling:

This was an ad-lib on our part, we intended this meal to simply use up some staples we had at home:

  • 2 boneless, skinless chicken breasts
  • 2 cans black beans
  • 1 cup of frozen corn
  • 4 green onions, diced
  • 1 onion, diced
  • 3 cloves of garlic, diced
  • guacamole to taste
  • cotija/cheddar cheese to taste
  • salsa to taste
  • various seasonings
  1. Saute the chicken in a skillet. Remove and dice into bite sized pieces
  2. Saute the garlic, onion, green onion until translucent
  3. Add salt, pepper, oregano, paprika, chili powder, cumin, red pepper to your liking
  4. Add the black beans, corn, and chicken back to the pan until warmed through
Spoon some rice into a bowl. Top with the black bean mixture. Top with salsa, guacamole, cheese, as desired. Mix it up and enjoy.

Time to table: 1 hour

Servings: 6 adult dinners

Ben: Love

Erin: Love

Annie: Like

Notes: For a meal that was planned last minute, this was amazing. We had our friends Maggie & Pat come over, and Pat made some guacamole for us, which certainly enhanced the meal quite a bit. There was enough leftovers for Erin to bring for two lunches.


Chicken, Black Beans Veggies

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