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
![chipotle](https://spoonuniversity.com/wp-content/uploads/sites/8/2014/09/spoon2-copy.jpg)
Photo by Celeste Holben
Ingredients:
2 chicken breasts or 16 ounce boneless steaks, any cut (I used top sirloin)
1 lime
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)
Directions:
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.
![chipotle](https://spoonuniversity.com/wp-content/uploads/sites/8/2014/09/Spoon8-2.jpg)
Photo by Celeste Holben
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.
![chipotle](https://spoonuniversity.com/wp-content/uploads/sites/8/2014/09/Spoon5.jpg)
Photo by Celeste Holben
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.
![chipotle](https://spoonuniversity.com/wp-content/uploads/sites/8/2014/09/spoon3.jpg)
Photo by Celeste Holben
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.
![chipotle](https://spoonuniversity.com/wp-content/uploads/sites/8/2014/09/Spoon11.jpg)
Photo by Celeste Holben
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.
![chipotle](https://spoonuniversity.com/wp-content/uploads/sites/8/2014/09/Spoon18.jpg)
Photo by Celeste Holben