Chicken Burrito Rice Bowls

All your favorite burrito ingredients served over an easy, delicious Mexican rice in a bowl or stuffed in a tortilla.

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!

This is a super fun way to serve a crowd too. You can set up a bar (think Moe's, Chipotle or Salsarita's) with the usual toppings and ingredients then let everyone assemble their own!

Along with the chopped chicken, rice and tortillas, set out a festive bar with ingredients like these:

• Pinto and/or black beans
• Shredded cheese
• Chopped cilantro
• Pico de gallo
• Salsa
• Guacamole
• Avocado slices
• Diced onions
• Diced tomatoes
• Sliced black olives
• Sour cream
• Fresh limes 

Chicken Burrito Rice Bowls

Yield: 6-8 Servings

Author: Mandy Rivers | South Your Mouth

prep time: 15 Mcook time: 20 hourtotal time: 20 H & 15 M

All your favorite burrito ingredients served over an easy, delicious Mexican rice in a bowl or stuffed in a tortilla.

ingredients:

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 (see notes)

Mexican Rice:

• 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

instructions:

How to cook Chicken Burrito Rice Bowls

Burrito Bowls:

1. 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).
2. 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.
3. Let chicken rest 5 minutes then cut into bite-sized pieces.
4. 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!

Mexican Rice:

1. 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).
2. 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).
3. 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.

NOTES:

Suggested toppings: chopped cilantro, pico de gallo, salsa, guacamole, avocado slices, diced onions, diced tomatoes, sliced black olives, sour cream, fresh lime juice
If your chicken breasts are super thick, reduce heat to medium after browning on each side then cover and cook until cooked through.

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Created using The Recipes Generator

This recipe was shared at the Weekend Potluck!

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