Burrito Bowls with Cilantro Lime Rice

This is a dish everyone will love, they can make it their own!  And healthy to boot.

I'm usually on top of the dinner game.  I plan things out and 80% of the time know what we are having for dinner.  I knew these burrito bowls were on the calendar for some time last week, I just failed to prep for them.  Normally I would have cooked the rice and chicken the night prior along with the fresh salsa and guacamole, so that the night we were eating this dish it would just be a 'heat and serve' kind of meal.

Well, I didn't do any of that.  So when I got home from work at 4 p.m., with two kids in tow and not a thing started, I was a bit worried.  I shipped the kids to the backyard with the husband and got to work.  I love cooking, but I don't particularly love cooking with kids underfoot.

It all ended up going fairly smooth, but next time I will prep ahead of time.  Lesson learned.

When we finally did sit down to dinner.....IT.WAS.AWESOME.

I said to the husband, "this is almost as good as Chipolte".

He then said, "it is better than Chipolte".

The ultimate compliment.

Could you stuff all this goodness into a tortilla?  Yes.  Wrap it up burrito style and bake it? Yes.  {Actually I really want to do that}.  But save the calories for one night and eat it in a bowl.  Like a salad.  Without the lettuce {or add lettuce if you want}.  Trust me, you will love this.

Also, take the time to make this salsa and homemade guacamole to go along with it.  It really makes the dish.

Burrito Bowls with Cilantro Lime Rice

{Print this Recipe!}

2 boneless, skinless chicken breasts

1 c. uncooked brown rice

2 c. water

1 can black beans, rinsed & drained

shredded Colby cheese

salsa

guacamole

sour cream

1 c. chopped fresh cilantro

juice of one lime

1 t. salt

1 t. chili powder

1 t. cumin

olive oil

To prepare brown rice: Bring 2 cups of water to a boil.  Pour in rice.  Stir and bring down to a low simmer. Let cook for 45 minutes or until all water has absorbed.  Mix in chopped cilantro, juice of the lime and 1 t. salt.  Stir, set aside and keep warm.  Or use a rice cooker, I have my eye on this one!

To prepare chicken:  Cut into strips.  Sprinkle with chili powder and cumin, toss to coat.  Drizzle olive oil into a hot skillet and cook chicken.  Set aside and keep warm.

To assemble bowls: Layer in rice, black beans, chicken, cheese, salsa, guacamole and sour cream.  

God, I want this again.

Next time I need to make enough for two meals.