Tuesday, February 18, 2014

Recipe: Burrito Bowl

Just dropping in to share one of the hubby's favorite dinners.  It's the knock off of Chipotle's burrito bowl and I love all of the fresh ingredients.  We always end up with leftovers and all these ingredients make for the perfect chimichangas on another night.  It's easy to customize with what you like... and still so yummy even without the chicken.  Looks yummy right?!

The first thing you will want to do is marinate the chicken with McCormick Grill Mates.  I usually use the Baja seasoning.  

The bigger the chicken pieces the longer you will need to season it, like overnight.  If you are cutting the chicken into smaller pieces and marinading then you can do it about 30 minutes to an hour before cooking.  I prefer to grill the chicken but considering our below zero temperatures I have resorted to my George Foreman or even on a pan stove top works.  

I like to keep it simple... packet of rice, can of beans, can of corn, and some shredded cheese.  

For the fresh ingredients we have onions both red and white, lime, avocado, tomatoes, cilantro, lettuce, salsa, sour cream.

Once the chicken is cooked, the beans and corn are warmed, and everything is cut it's time to layer everything together.  Rice first then beans, corn, I put the cheese next so the heat of the corn and chicken will melt it.  Then the rest of the fresh ingredients and you have one yummy burrito bowl!  Guaranteed to please the tummy. 

Hope you all are having a wonderful Tuesday!

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