I may have forgotten to mention this, but I’m in my last year of a graduate program in Physical Therapy. While the course load has definitely decreased over the past year, the first few semesters of PT school were extremely stressful, to say the least. To become experts of the body and how it moves, we were pounded with anatomy, kinesiology, neuroanatomy, and pathology before we were taught how to treat patients. Needless to say, there were hours upon hours spent in the health and science library on campus in an attempt to cram as much information into our brains as possible.
Luckily, friendships were made and study groups formed, and all of this studying was not done in isolation. While we never let a night go by without complaining about how much studying we had to do, how much we still didn’t know, and all of the things we wished we could be doing, I actually miss those nights in the library with my friends now that we don’t have to spend every night there.
One of the things I miss the most about those nights was when we would plan to grab dinner somewhere as a study break. We had a number of places we’d like to go, but one of the favorites was Chipotle. There was nothing better than taking a break from the books, stuffing our faces with massive burritos, and going back to the library with what we called “food babies.”
Just like the endless nights in the library have ceased, so have our Chipotle dinners. So when I saw Iowa Girl Eats make Homemade Burrito Bowls on her site, I knew I had to give it a shot. While I sure did make a mess in the kitchen trying to get all of the components together at once (cooking the chicken, making the rice, chopping up vegetables for the salsa), they turned out fantastic! I was able to customize my burrito bowl and use my own homemade Corn and Avocado Salsa, which made it extra special. Even better, there were tons leftover for the next day (and the next) and I didn’t have to fork out $7 for one burrito.
For the recipe below, the spice measurements are all estimated so use less or more to your liking. Also, the measurements can all be adjusted to how many people you are serving, and it can be made vegetarian by omitting the chicken.
Chipotle Burrito Bowl
adapted fromIowa Girl Eats
For the rice:
1 cup brown rice
2 1/2 cups water (or whatever the directions on your package say)
1 tbsp butter
1/4 cup cilantro
juice of 1 lime
salt and pepper
Directions: Prepare rice as directed on package. When cooked, add butter and lime juice. Stir to mix, then stir in cilantro and season with salt and pepper.
For the chicken:
3-4 boneless skinless chicken breasts
dash of chili powder
2 tsp cumin
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp oregano
salt and pepper
Directions: Season chicken with spices, and cook the chicken breasts in a skillet lightly greased with olive oil. When fully cooked, chop chicken into bite sized pieces.
For the beans:
1 can black or pinto beans (rinsed and drained)
Dashes of chili powder, cumin, oregano, and cayenne pepper (which I didn’t use because I’m a wuss)
Directions: Heat beans and spices in microwave until warmed.
For the salsa:
Refer to: Corn and Avocado Salsa
Layer your bowl starting with rice, then beans, then chicken, and top with salsa. Add cheese and sour cream if you’d like.