We don’t eat a lot of fast food or takeout. It’s just not in the budget. We’re looking at a good $25 bucks just to eat at McDonalds. And I can buy a lot of groceries with $25! Every time we go, I sit there and think how many meals I could make if I’d spent that same money at the grocery store.
Anyway, when we do go for fast food, the kids always want Mexican. But Ima tell you what, ordering Mexican food, with all the different variables and options, at the counter for five people will make you want a shot of tequila. Or three.
Can I get 6 burritos? Four chicken, two beef. Sour cream on one of the beef ones. No lettuce on two of the chickens. We only want tomatoes on three of those – the two without lettuce and the beef one without sour cream. No beans on any except the beef one with tomatoes. Does rice come in those? Is it hot in here? Where are the kids? Did Brutus leave with that hairy man in the trench coat?
So I decided to make it easier and cheaper and make my favorite type of burritos – burrito bowls! You could easily serve all these ingredients in a flour tortilla as well, but y’all know I love me some rice!
Chicken Burrito Bowls
2 pounds boneless, skinless chicken breasts
1 packet fajita seasoning
3 tablespoons vegetable oil
1 batch Mexican Rice (recipe below)
1 can pinto or black beans, heated and ready to serve
2 cups finely shredded cheddar cheese
Toppings of choice:
Pico de gallo
Sliced black olives
Fresh lime juice
Add chicken breasts, fajita seasoning and vegetable oil to a large bowl and toss to combine (I used my hands). If your chicken breasts are super thick, slice them into two thin cutlets (or buy cutlets if available).
Heat a large skillet over medium-high heat. Add chicken breasts to skillet and cook in a single layer for about 5-7 minutes on each side or until chicken is cooked through. Cook in batches if necessary to avoid overcrowding the pan.
Let chicken rest 5 minutes then cut into bite-sized pieces.
To assemble bowls, add a layer of rice, then beans, then chicken, then cheese. Top with toppings of choice. I served everyone a prepared bowl of rice, beans, chicken and cheese and set the table with all the toppings so everyone could add what they like!
1/4 cup butter
1 cup uncooked long-grain white rice
1 small onion diced (optional)
2 cloves garlic, minced
2 cups vegetable or chicken broth
1/8 teaspoon chili powder
Salt to taste
Sauté rice and onion in butter over medium-high heat for 3 minutes. Add garlic and continue cooking until rice has started to brown and gives off a nutty aroma (about 5 minutes total cooking time).
Add rice, broth and chili powder to a 1-quart baking dish. Salt to taste if necessary (you want the broth to be as salty as you want your rice).
Cover dish with a fitted lid and microwave on high for 10 minutes. Reduce heat to 50% then microwave for an additional 10 minutes. Fluff rice with a fork before serving.
*You can also cook, covered, in the oven at 350 degrees for one hour or on the stove for 20 minutes on medium-low, stirring occasionally.
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This recipe was featured at the Weekend Potluck!