DIY - Burrito Bowls


All the goodness of a burrito bowl made at home!

My first experience with burritos that I remember clearly was at a local amusement park. There was a restaurant that served burritos and they quickly grew on me. The love of burritos grew more when I went to college there were fast food restaurants nearby that served customizable burritos. Also, as I was attending college, a burrito place opened up on campus which was a frequent stop between classes and homework. Soon after college I wanted to learn how to do it myself as it’s a good meal to have for lunch or dinner.

For this recipe I am using chicken, but shredded pork or beef is good too. Tofu is good substitute for meat.

Making a fresh burrito bowl from scratch can be a long process but making them at home is rewarding and it can be customized to fit anyone’s need. Paprika and a little cayenne pepper is nice on the chicken, but a variety of different spices can work. I don’t really like spicy food but adding sour cream takes out the heat.

This recipe makes about four to five burrito bowls.


Ingredients:

For the shredded chicken:

  • Two chicken breasts
  • Water, enough to cover chicken
  • Roughly chopped carrots or baby carrots
  • Roughly chopped onions
  • Roughly chopped celery
  • Half a lemon
  • Black Peppercorns
  • One clove of garlic, cut in half
  • Salt
  • Pepper
  • Paprika, to taste (optional)
  • Cayenne pepper, to taste (optional)

For the rice:

  • Two cups of water
  • One cup of rice
  • Salt, to taste
  • Chopped cilantro, to taste
  • Half of a lime

Topping Ideas:

  • Salsa
  • Beans
  • Sour cream
  • Lettuce
  • Guacamole
  • Shredded Monterey Jack cheese
  • Queso

Directions:

  • In a crockpot or slow cooker, place all the ingredients for the chicken in and turn on to your desired cook and time setting.
  • While the chicken is cooking, take the time to prepare other ingredients as necessary. Chop the cilantro, shred the cheese, etc.
  • About an hour before the chicken is done in the slow cooker. Pour two cups of water into a wok pan and let it come to a boil.
  • Once the water is boiling, add salt (to taste) and add a cup of rice. Place the lid on the wok letting no steam escape and turn down the heat to a simmer. Cook for about 45 minutes.
  • Once the rice is done, pour into a bowl and mix in chopped cilantro and the juice from half a lime.
  • Once chicken is finished cooking, take out the breasts and place them into a bowl and shred with two forks.
  • Season the shredded chicken with salt, black pepper, paprika, and cayenne pepper.

Assemblage:

  1. Put rice in a serving bowl.
  2. Add in chicken and toppings.

Photos:

  • Ingredients for the chicken in the crockpot
  • The chicken after a couple hours
  • Shredding the chicken
  • All the chicken shredded
  • Rice added in to boiling water
  • Shredding Monterey Jack cheese
  • Mixing in cilantro and lime juice into the rice
  • Seasoning the chicken (I made one burrito bowl and saved some of the chicken for later)
  • Rice and a few toppings
  • Burrito bowl finished
  • Everything mixed together and ready to eat!

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