To help reduce calorie and carb intake, I ditched the tortilla and began eating burrito bowls a few years back. I still love them, especially when I’m at Chipotle. So I decided to venture into the kitchen and make up a delicious alternative option that would get my family excited and serve them up a load of vegetables at the same time. It’s those sneaky cooking tricks, that make sure my rapidly growing kids continue to eat well.
This recipe was made even easier because I used a rotisserie chicken I picked up the grocery store. That wiped out that element of cooking and of course the smooth, flavorful rotisserie chicken was a nice compliment to this dish.
To begin, make a fresh batch of rice. I use jasmine rice, which takes 18 minutes to cook. It’s a simple prep. Add two cups of water to a small saucepan. When boiling, pour in one cup of dry rice. Turn heat to lowest setting, cover and set the timer for 18 minutes. When time is complete, so it the rice. It turns out great everytime and is moist and fluffy. I love how easy that is.
While your rice is cooking, chop up your veggies and toss into a pan to sautee. I cook using waterless cookware from KitchenCraft, so you’ll need to adjust your heat and time based on your own cookware. But just prepare the veggies to the point that they are tender, but not soft. You don’t want squishy veggies. You still want the color and flavor bursting through. That’s why I love the waterless way of cooking, it allows me to preserve more flavor and nutrients. I just added some chopped garlic and salt as I stirred my cooking veggies and that was that.
Add in one can of black beans and cook for just a few minutes to warm up the beans. Shred your rotisserie chicken into a large bowl and set aside.
Shred your rotisserie chicken into a large bowl and set aside.
Mix in the veggies, beans, and rice when done cooking. Stir everything together well and serve.
After I add the contents to individual bowls, I add in green salsa or salsa verde and a touch more of salt for me and my husband. But the kids prefer to eat without the added spice the salsa adds (although to me, green salsa is very mild).
This also works well to serve up in the bed of a tortilla. There are even some great gluten free tortilla options available that could work for you. I just like mine in a bowl and maybe with a few corn chips on the side. It is already packing enough carbs for me because of the addition of the rice. Either way, I think you’ll find you enjoy this meal and save a bunch off of eating out tonight at Chipotle or other mexican dining establishments.
1 lb shredded cooked rotisserie chicken
1 large yellow onion
2 large bell peppers (color choice is up to you)
2 large zucchinis
1 TBSP chopped garlic
1 can black beans
1 cup Jasmine Rice (dry)
2 cups water
Salt to taste
Green Salsa – to taste