Chicken & Black Bean Burrito Bowls

If you’ve ever been to Chipotles chances are you’ve enjoyed one their famous burrito bowls. I know I’ve ordered my share of them a time of two, but having them too often can be an expensive habit. Basically a burrito bowl is just a regular burrito without all the fuss. I guess you can say it’s really an un-constructed burrito in a bowl minus the tortilla.  

To make a burrito bowl start with a meat of your choosing chicken, beef or pork carnitas. Pick a rice (brown, white or cilantro lime), choose a bean variety, and finally add all your favorite toppings. There are so many delicious toppings to choose from that it doesn’t take long to go overboard, and lose all control with the topping choices. So, to have more control over my meal I love trying to recreate my favorite restaurant meals at home.    

In a large zip lock bag add the chicken breast, taco seasoning packet, splash of lime juice, and 1/2 cup chicken broth. Place the bag in the refrigerator and marinade the chicken breasts while the rice cooks. In a medium size pot, add one cup of brown rice, and 2 1/4 cups of low sodium chicken broth. 

Bring the rice to a boil, reduce heat, and simmer for about 40 minutes or until the rice is done. Remove from heat and fluff with a fork. Remove the chicken from the refrigerator and grill on a grill pan until done, cut into 1-2 inch pieces and set aside. 

In a large skillet over medium heat, add the rinsed black beans, Mexicorn, garlic, picante sauce, cilantro, splash of lime juice, cumin and chopped jalapenos (if using). Lightly mix to blend. Simmer the bean mixture for 10-15 or until heated through, and set aside.  

Chicken & Black Bean Burrito Bowls
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Ingredients:
4 – boneless, skinless chicken breasts
1 – packet taco seasoning
2 – 3 limes (fresh lime juice), separated
1 – 32 oz container low sodium chicken broth
1 – cup brown rice 
1 – can Bush’s Black Beans, drained and rinsed (I used Reduced Sodium)
1 – 11 ounce can Mexican Corn, drained
1 – clove garlic, minced 
3/4 – cup picante sauce or salsa 
1/4 – cup chopped fresh cilantro
1/8 – teaspoon cumin 

Assorted Toppings:
avocado diced 
Fresh pico de gallo
Queso fresco cheese
chopped cilantro 
fresh lime juice 

Directions: 
In a large zip lock bag add the chicken breasts, taco seasoning packet, 1/2 cup chicken broth, and a splash of lime juice. Place the bag in the refrigerator and marinade the chicken breasts while the rice cooks. 

Place one cup brown rice into a medium size pot, and add 2  1/4 cups of low sodium chicken broth. Bring the rice to a boil, reduce heat, and simmer for about 40 – 45 minutes or until the rice is done. Remove from heat (keep covered) and fluff with a fork. 

Remove the chicken from the refrigerator and grill on a grill pan until done, cut into 1-2 inch pieces, and set aside. 

In a large skillet over medium heat, add the rinsed black beans, mexicorn, garlic, picante sauce, cilantro, cumin, splash of lime juice, and chopped jalapeno if using. Lightly mix to blend. Simmer the bean mixture for 10-15 or until heated through, and set aside.  

To assemble the burrito bowl, place a serving of cooked brown rice at the bottom of a serving bowl. Top with black bean mixture, grilled chicken , and assorted toppings. 

Servings: 4

Cook’s Note: one or two fresh jalapenos (chopped) can be added to the black bean mixture for more spice and heat.