When in doubt, burrito bowl. Seriously. That’s all you need to know in life. Well, about dinner, anyhow. Burrito Bowl is now officially a staple around here. Check out these satisfied customers.
I know something is a hit when Bunky actually asks for it. Like yesterday afternoon, I was doing my usual crying and moaning about what to make for dinner, and I lamely offered up my old standby for emergencies (um, which is every few days): scrambled eggs. This was extra lame since I knew we actually had no eggs. Bunky shot this down immediately and when I thought all hope was lost, she got excited and said, “I know, I know! Let’s have burrito bowl!” And we did. Even though we had no beans (thank goodness for the new deli around the corner), we did have most of the other staples: rice, shredded cheese, tomatoes, greek yogurt (for sour cream), and salsa. Woo hoo, dinner is served!
On a better night, I include strips of chicken breast seasoned with sweet paprika, salt and pepper. On a better night, my rice is fragrant with freshly squeezed lime and chopped cilantro (plain for the kiddos). On a better night, there are gorgeous slices of creamy avocado. No matter, though, because either way it works.
I was inspired by this post on Dinner, A Love Story where the author explains how she fancies it up on weekends (cilantro lime rice, for example) or goes fast and easy on busy week nights. I like those kind of options.
Here is my family’s version of the Burrito Bowl. Check out Little Guy, how cute is he? (Yes, I know I’m biased, but still, seriously.)
Breaking it down, right here.
Chicken – 2-3 boneless breasts filleted by the butcher (or at home, but I so love when the nice butcher guys do the dirty work for me) so they cook fast, or a package of thinly sliced chicken. I like to pour some canola or olive oil in a pan and sprinkle with sweet paprika, salt and pepper, but you could use chili powder if your family allows spice. Cook through, about 4 minutes per side, or until you feel confident you won’t poison your family. (For me, this means hacking into the chicken with a knife a whole bunch of times because I’m paranoid.) Then slice into strips for fun.
Rice – Have I mentioned how much I adore my rice cooker? Seriously, it’s True Love. We had a play date yesterday afternoon while my rice cooker did all the work. (I tried to look up which one I bought two years ago, but couldn’t find it on amazon. For the record it’s a pretty simple Sanyo model and cost about $50). I like to use white or brown Lundberg Basmati, but any favorite rice or GF grain would work here. I have used quick boil in a bag rice, but my husband says it’s not as good. Regardless, when I’m feeling “fancy” I add freshly squeezed lime, chopped cilantro, and salt. Yum.
Beans – I use canned black beans and/or red beans that I heat up in a saucepan with a dash of garlic powder and black pepper. Maybe a splash of olive oil if I’m feeling crazy.
Those are the basics, the rest is based on your family’s preferences (or in my case, picky-nesses).
Shredded cheese, Greek yogurt (or sour cream), chopped tomatoes, sliced avocado, chopped cilantro, lime, salsa.
I love a sure thing and right now this is it. Here’s hoping it lasts.
T minus 1.5 weeks until Kindergarten starts… I totally should be editing my celiac info letters for school, but I just can’t do it yet. I am SO not ready to dive into the real world, celiac style. I am enjoying our gluten free summer where I don’t have to explain anything to anyone. Sigh. Going to have to get into gear next week. Wish me luck!
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