When the hankering strikes, skip the takeout and look no further than your own refrigerator. With a few key ingredients and a half hour of time, these homemade 30-Minute Burrito Bowls will satisfy any weeknight Mexican craving.
Weeknight meals can be the most difficult to make, but this recipe is one the whole family can agree on. It’s fresh, easy to make, and topped generously with Wisconsin cheese. Plus, with customizable burrito bowls, everyone gets to have dinner their way.
It starts at the bottom of the bowl with cilantro-lime brown rice. Then, we pile on grilled chicken, cumin-laced black beans and fajita vegetables. But the best part is the toppings! With Wisconsin Monterey jack cheese, lettuce, salsa, sour cream, avocado and hot sauce, you can top off your bowl exactly how you like it. We highly suggest you don’t skip the shredded Wisconsin Monterey jack. It’s buttery, slightly tart flavor and mild, creamy texture make for the perfect cheesy finish.
Don’t let the long ingredient list below fool you! You probably have most of these ingredients lingering in your pantry. And in just 30 minutes, they’ll transform into a deliciously healthy meal you’ll feel good about feeding the family. Chips and guacamole, optional (but always recommended).
Servings: 4 bowls
For Cilantro Lime Brown Rice:
1 cup long-grain brown rice
2 cups water
1/3 cup fresh cilantro, chopped
1/2 tablespoon olive oil
Juice of ½ lime
Salt and pepper, to taste
1 tablespoon canola or other high-heat oil
1 medium yellow onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
1 (15-oz) can black beans
1 teaspoon ground cumin
1/2 teaspoon garlic powder
Salt and pepper, to taste
2 cups shredded or grilled chicken breast
1 1/2 cups (6 ounces) Wisconsin Monterey jack cheese, shredded
Chopped romaine lettuce
Combine rice and water in medium saucepan and stir lightly. Bring to rolling boil over high heat. Cover tightly and reduce heat to low. Simmer 30 minutes or until water is absorbed. Fluff with a fork. Add cilantro, olive oil and lime juice, and mix. Season with salt and pepper, to taste. Set aside.
In large skillet over medium-high heat, add canola oil, onions and peppers. Toss occasionally, to keep from burning. Cook 5 to 7 minutes, or until vegetables are softened and slightly charred.
In small saucepan over low heat, simmer black beans with cumin and garlic powder. Season with salt and pepper, to taste.
To assemble, divide brown rice between four bowls. Add equal amounts black beans, sauteed vegetables and chicken to each bowl. Top with Monterey jack cheese and toppings of choice.