Burrito Bowls

Burrito Bowls

We love burritos. We love Chipotle, we love Burrito Loco. I have successfully made a burrito bowl meal that is comparable to our favorite Mexican joints. My husband is a burrito connoisseur. He eats Chipotle more times per week than I should admit. When he got home from work the night I made these burrito bowls, he asked for a bite of mine. Of course, in typical hubby fashion, one bite turned into him taking the entire bowl. He was impressed. Which is what tells me that this recipe is worth sharing.

The beauty of the burrito bowl is that IT IS SO FREAKING EASY! Why didn’t I think of this sooner? Throw together some rice, season some meat, and add your fixings. You can keep “re-heatable” ingredients in one container and the cold ingredients in another to make it an easy lunch meal.

My favorite lunches are the ones that make my coworkers jealous. When they pop their heads in your office to say “what are you eating? It smells amazing!” I know I have done well! So give this burrito bowl recipe a shot – because it is almost too easy to even be shared.

At-Home Burrito Bowls

What You Need

1LB Ground Beef

1 LB Boneless Chicken Thighs

For the Rice

1 ½ cups long grain white rice

1 ½ cups chicken stock

1-16oz can diced tomatoes

Dash of chili powder

Dash of garlic powder

For the Taco Seasoning**

1/3 cup chili powder

2 tbs cumin

1 ½ tsp garlic powder

1 ½ tsp onion powder

1 tsp paprika

1 tsp sea salt

1 tsp cayenne pepper

1 tsp pepper

Our Toppings

Shredded lettuce

Sliced black olives

Red onion, chopped

Chunky salsa

Sour cream, organic of course

Shredded Cheese

What to Do

First, make your rice! In a large pot, dump in your diced tomatoes with juices. Use a potato masher to mash the tomatoes down a bit. Then add all other rice ingredients. Bring to a boil over medium-high heat. Once boiling, cover and reduce heat to low. Let simmer for 25 – 30 minutes. Remove from heat and let sit for 10 minutes before removing the lid. Stir the rice to “fluff” it up.

For the ground beef – heat a medium saucepan over medium-high heat with 1 tbs olive oil. Once the pan is hot, add your ground beef and crumble while it cooks. When meat is about 90% done cooking, add a couple tbs of premixed taco seasoning OR use a taco seasoning packet. When meat is cooked, set aside. Side Note: I don’t love cumin, so my taco seasoning is heavier on the chili powder then the cumin. Feel free to add some extra cumin to the beef if you like.

For the chicken – preheat the oven to 350. Grease a large baking dish with coconut oil or olive oil spray. Place your boneless chicken thighs bottoms up in the pan and sprinkle with taco seasoning. Again, you can use a premixed taco seasoning packet here – if you want to. Flip the chicken thighs and season the smooth side to your preference. (The heavier, the better!). Cook the chicken thighs at 350 for about 35 minutes. Then, remove from oven and chop up Chipotle style into small pieces.

Now, you make your bowl!  I made both chicken and ground beef, because we like options. I wouldn’t recommend putting chicken and beef in the same bowl, but hey – whatever floats your boat. No judgements here!  The options are endless with this one because you can top with WHATEVER you like!

How easy was that? Almost too easy for me to even take credit for…  Also, I apologize for the lack of exciting pictures. I just snapped one quick because I was so excited to just start eating!

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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