What’s for dinner tonight? How about burrito bowls? Here’s a recipe that will help you make the fast food dish you love from places like Chipotle at home.
Courtesy of the Quad City Moms Blog and chef Ally Billhorn.
Burrito Bowls
3-4 boneless skinless chicken breasts
salt
chili powder
1 can of Rotel Tomatoes
2 cups of white rice
chopped cilantro
1 T. butter
juice of 1 lime
black beans
salsa
shredded cheese
sour cream
avocado
lime
tortilla chips
Put chicken breasts in crock pot. Sprinkle with salt and chili powder. Add one can of Rotel tomatoes. Cook on LOW for 4-6 hours. Shred with a fork before serving.
Cook two cups of white rice with 2 cups of water in a rice cooker. When it’s finished cooking, mix in a small handful of chopped cilantro, 1 T. butter, and juice of 1 lime.
To make bowls- layer in rice, chicken, black beans, salsa, shredded cheese, sour cream, avocado and lime. Serve with tortilla chips.
About the Chef: Ally Billhorn of Wilton, Iowa is an avid cook, baker and food writer. She has hosted her food blog, Ally’s Sweet & Savory Eats {www.sweetandsavoryfoods.com} since December of 2009. She has been featured in the Wilton-Durant Advocate and is a regular contributor to Taste of Home magazine, where she is a Field Editor. Ally works part-time as a Marketing & Communications Coordinator for the Greater Muscatine Chamber of Commerce & Industry. She enjoys spending time with her husband, Sheridan, son Drake (2.5) and daughter Taylor (16 months). When not cooking, she is running frantic keeping up with the kids, reading, organizing or gathering her girlfriends for impromptu wine or margarita sessions.
