We love Mexican food and Chipotle is my girls’ favorite place to go eat, which is where the ‘burrito bowl’ inspiration came from. This is one of our favorite meals to have and it is so easy. You can customize it a million different ways and it’ll taste different every time, so you don’t get sick of it. The toppings you see are pretty standard around here, but it’ll vary depending on what I have in the house. We eat this a lot for meatless dinners because you get a decent amount of protein from the beans. But feel free to add a meat in! We do it occasionally and it just makes it that much more filling and delicious.
Prep: 20 minutes
rice (I usually do 1 1/2 cups Jasmine which serves all 4 of us for dinner and leaves enough leftovers for work and home lunches) I like to stir some salsa or cilantro and lime in once it’s done cooking for extra flavor
grilled peppers and onions
-Prepare rice. I cook mine on the stove, I think it gives it better flavor than a rice cooker. I warm the pan, add in a few drizzles of oil and pan fry the dry rice for a few minutes until it’s toasted and lightly browned. Add a nice pinch of salt and the water (2:1 water to rice), bring to a boil, then cover and simmer on low until done.
-Prepare toppings of choice.
-Assemble, eat, and be happy.