Chicken and Rice Burrito Bowls

Why go out when you can make the BEST, totally customizable burrito bowls at home?! This is what I envision the offspring of a taco salad and a burrito would look like. You know, if they were to marry. I think they'd be happy forever. Soft tortillas, seasoned rice, golden brown chicken, zesty black beans, cheese, lettuce, and a gazillion optional toppings. Ready in less than 30 minutes, and you can eat in your pajamas. With your hands.

First there's the warm, chewy tortilla that forms the bowl. Then, there's a layer of fluffy rice that's been jacked up with garlic, onion and herbs. Next, a zesty and hearty mound of golden brown chicken and seasoned black beans. The top is where you can get creative. My boys like shredded lettuce, cheese, sour cream, and avocado; and salsa on the side. Sometimes sauteed peppers too... but I forgot them this time. The tortillas are soft, so you can pick up the entire bowl and eat it with your hands. Or, if you're more dainty, eat the filling with a fork/spoon and use the tortilla to scoop up the remaining bits. Nobody is judging.

When I served these burrito bowls to my boys, I asked Luke if they were as good as his favorite chain (you know, Chipotle). I said, "I even warmed the tortillas like they do at Chipotle!" He replied, "They don't use tortillas in their bowls". Oh. So it's just a basket down there? Atrocity.

Chicken and Rice Burrito Bowls

1 cup white rice
1 tablespoon butter
1 teaspoon garlic powder, divided
1 teaspoon onion powder, divided
1 teaspoon dried oregano, divided
1/2 teaspoon ground cumin
Salt and ground black pepper
1 tablespoon olive oil
1 pound boneless skinless chicken breasts, diced
1 teaspoon chili powder
1/2 cup seasoned black beans (canned variety), warmed in a saucepan or in the microwave
4 burrito-size soft tortillas
1 cup shredded cheddar cheese or Mexican cheese blend
Optional toppings:
Sour cream
Salsa
Diced avocado
Fresh lime
Cilantro
Corn
Shredded lettuce
Hot sauce

To  make the rice, combine the rice, butter, 1/2 teaspoon of the garlic powder, 1/2 teaspoon of the onion powder, 1/2 teaspoon of the oregano, and cumin in a medium saucepan. Add 2 cups of water and about 1/2 teaspoon salt and 1/4 teaspoon black pepper. Set the pan over high heat and bring to a boil. Reduce the heat to low, cover and cook for 15 to 20 minutes, until the rice is tender and the liquid is absorbed.
Meanwhile, heat the oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides, stirring frequently. Add the chili powder, remaining onion powder, remaining garlic powder, and remaining oregano and stir to coat. Season with salt and pepper. Add about 1/4 cup of water and cook until the liquid is completely evaporated. Remove the pan from the heat.
Warm the tortillas according to the package directions (if desired, you don't really need to warm them). Transfer the tortillas to shallow bowls and fill them with the rice, chicken, beans, and cheese. Add desired toppings and serve.

Serves 4