Between the heart-warming steak and chicken, fantastic cheese and strong sour cream/salsa selection, I will never begin to understand the magic going on behind the counter at Chipotle (don’t even get me started on the guac). I just chalk it down to fresh, quality ingredients, but deep down I know there’s something special going on at that place.
While two trips to Chipotle per week is fun, I realized halfway through my sophomore year that this is a destructive, dangerous life to live on a college budget. I successfully toned it down, but the withdrawals were leading to a slippery slope back to addiction. That was before my brother-in-law introduced me to the idea of a taco salad that he makes on Sundays, keeps in tupperware, and eats throughout the week. I instantly made the connection to weekly homemade burrito bowls, and this recipe is the product. The first few trials have been fresh and delicious, not to mention at $2 per serving of meat, the bottom line on this burrito bowl is well below the rising (yet just) prices at Chipotle.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: Makes about 5 large burrito bowls
2 chicken breasts or 16 ounce boneless steaks, any cut (I used top sirloin)
Taco seasoning packet
1/4 cup olive oil
2 cups long grain white rice
2 tablespoons butter
2 teaspoons salt
Bunch of cilantro
1 can southwestern seasoned black or pinto beans
1/4 cup salsa (your choice)
Mexican blend cheese (to taste)
1/4 cup sour cream (optional)
Tomato, avocado, canned corn, chopped lettuce, grilled vegetables (optional)
1. Marinate the meat ahead of time with the juice of 1/2 lime, taco seasoning packet and olive oil. The marinade is key to a legit burrito bowl taste; I found this one online here.
2. While the meat is marinating, prepare the rice according to the package directions, generally using a couple tablespoons of butter in the water. Once the rice is cooked add lime juice and about a 1/4 cup of chopped cilantro. Stir in and set aside.
3. Heat beans in a small saucepan, reduce to low temperature when boiling.
4. Dice your vegetables of choice, set aside.
5. Grill your marinated meat on a preheated non-stick pan, just about as hot as you can get it with a thin layer of olive oil. Grill for about 3-4 minutes per side or until cooked all the way through.
6. Now combine the ingredients just like they do at the headquarters, starting with rice and beans, followed by meat, salsa, sour cream, cheese, etc.
7. Enjoy while it’s still warm, and be sure to save the leftovers in separate containers for a solid microwave meal later in the week.