"We Don't Read Recipes Carefully Enough" Burrito Bowls

Let me come right out and say that we did this all wrong. The recipe we used for inspiration called for about half of the ingredients to be made into a salsa - well, we didn't pay very close attention and just threw everything together all at once. And you know what? It was delicious! And so much easier! The fewer dishes and steps involved, the better, right? So here is our even-easier-than-the-original recipe:

Chicken Burrito Bowls

Yield: About 5 servings

1 1/2 cups dry brown rice
2 1/4 cups water
cooking oil
2 lbs boneless skinless chicken breast
1 Tbsp chili powder
1 1/2 tsp cumin
1/4 tsp garlic powder
pinch of cloves
salt and pepper to taste
1 1/2 cups frozen corn, thawed
1 (14.5 oz) can black beans, drained and rinsed
1 (14.5 oz) can diced tomatoes, drained and rinsed
1 orange bell pepper, chopped
1/2 cup chopped onion
1 clove minced garlic
2 Tbsp lime juice
1/4 cup chopped cilantro
2 cups freshly shredded cheddar cheese
2 chopped avocados
sour cream for garnish


  1. Preheat your oven to 350 degrees.
  2. Add rice and water to medium saucepan, and bring to a boil over high heat. When it reaches a full boil, cover and reduce heat to low, simmering for 20 minutes. Turn the heat off and let it sit, covered, for an additional 10 minutes.
  3. Meanwhile, heat a bit of cooking oil in a large frying pan for the chicken. When the oil is hot, add the chicken and cook until it is no longer pink inside. Remove the chicken from the pan and cut it into bite-sized bits. Add the chicken back to the pan and add half of your chili powder, cumin, garlic powder, cloves, salt, and pepper. Cook for a couple of minutes on medium-low heat.
  4. While your chicken and rice are cooking you can also drain and mix your black beans and tomatoes, and add the corn. When your chicken is finished go ahead and add it in to the bowl with these things.
  5. Use your same pan from the chicken to cook your onion, bell pepper, and garlic. This should take 5-10 minutes depending on how finely you chopped them. When they are softened you can add them to your chicken and vegetable mixture. Go ahead and add your rice to this mix, plus the other half of your spice mixture, the lime juice, 1 cup of your shredded cheddar, and your chopped cilantro.
  6. Throw this whole mixture into a dutch oven, cover, and cook in your 350 degree oven for 30 minutes. This will really allow the flavors to mingle and your cheese to get all melty and awesome.
  7. Top with your chopped avocado and sour cream, then - enjoy!
Here are some pictures from throughout just to further convince you that you need to make these ASAP:

 Mexican-spiced chicken looks and smells amazing! Honestly, I never measure herbs and spices for things like this. I just sprinkle it on until it looks adequately spiced. But you can use the measurements listed in the recipe if you're that kind of cook and it makes you feel better. 

 Look at all that bean and vegetable goodness!

 ...and even more delicious and healthy ingredients!

 Ok, so this ingredient is less healthy. But cheese is an absolute necessity. And Cabot is THE BEST.

 If you buy a whole cilantro plant at the store it gives you a built-in excuse to make more Mexican-inspired dishes really soon! Definitely the way to go.

 This smells so good - and it's so colorful! Colorful veggies are full of great nutrients!

This is when you want to add your additional spices and lime juice. Again, I don't really measure any of those things. Just dump some in until it looks good and flavorful.


 Voila! Burrito Bowls!

Aren't they pretty? And full of healthy ingredients. Except maybe the cheese and sour cream...but, hey, extra calcium! We want strong bones!

Since we took so long getting this blog post up, we're going to treat you guys to an extra blog post this week. Next time we're making something with chocolate, so you know you want to check back for that!



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