Home Made Chicken Burrito Bowls


This will be one of the few posts where I put something before the recipes (yes, multiple!), but I think I’ve earned this one. It won’t be long, promise.

We’re still dealing with the fallout from losing my SiL suddenly, but I’m losing my mind not writing. We’ve had a few other things happen that I can’t get into at the moment, and I need the outlet. Since we’re experiencing so much chaos I can’t make any guarantees that I’ll be posting regularly. I hope you can understand and appreciate why. Physically, we are safe if a little worse for the wear mentally. We’re not in need of any financial assistance and we’re not struggling any more than we were previously. Life is just throwing emotional curve balls that we’re struggling to recover from.

It’ll be okay eventually, life just kind of sucks right now :-/

But that’s not what you’re here for, so lets move on. I made these for dinner last night, and it makes enough for two meals! I usually make my own black beans but didn’t have dry beans so I just used a can instead. I also make the rice fresh for each meal. We’ll start with the rice:


  • 2 cups water
  • 1 cup long grain white rice
  • A decent finger-full of chopped cilantro (about 3-4 Tbsp)
  • Juice of 1 lime
  • Salt


  • Cook rice according to package directions, salting when you add the rice to the boiling water.
  • Allow cooked rice to cool for 5 minutes.
  • Add rice to a large mixing bowl, then the cilantro, and finally the lime. Stir to combine, then serve immediately.

And now, the black beans:


  • 1lb of dry black beans
  • Enough water to completely cover the black beans twice (You’ll want the water line to be about an inch above the beans to allow for evaporation overnight and during the cooking process)
  • 1 bell pepper, diced
  • 1 yellow onion, diced
  • 3 cloves of garlic, diced
  • 1 Tbsp Vegetable Oil
  • Salt, to taste
  • Pepper, to taste


  • Soak the beans in water the night before in a large bowl. Make sure to cover the bowl with either a lid or foil.
  • 3-4 hours before you need them, drain the beans, place into a large pot, add the bell pepper, onion, garlic, then add new water to cover the beans/veggies, and finally add the oil.
  • DO NOT season right now.
  • Place pot over high heat, bring to a boil, then reduce to a simmer. Stir every 15-20 minutes for 3 hours. Season about half an hour before you need them.
  • Remove a cup of the beans, smash, and return to the pot to thicken the sauce when you season the beans.

The Chicken:


  • 1 Boneless skinless chicken breast
  • Juice of 1 lime
  • 1 tsp cumin powder
  • 1 garlic clove, minced
  • salt, to taste
  • 1 tsp chili powder
  • 1 tsp brown sugar


  • Place chicken breast in crockpot.
  • In a separate bowl, mix all the other ingredients together, then pour over the chicken breast.
  • Set slow cooker to high for 4 hours, or low for 8 hours.
  • Shred with a couple forks once it’s done cooking.

And finally, the pico de gallo:


  • 2 large roma tomatoes, diced
  • 1/4 of a large red onion, diced
  • 1/2 of a large jalapeno, seeded and diced
  • 2-3 Tbsp cilantro, chopped SMALL
  • Juice of 1 lime
  • Salt, to taste
  • Pepper, to taste


  • Add tomatoes, onion, jalapeno, and cilantro to the bowl first.
  • THEN salt and pepper to taste, and finally, the lime juice. Then stir to combine.
  • Cover with cling wrap (NO FOIL!) and allow the flavors to come together for a few hours in the fridge before serving. If you’ve ever had leftover tomato sauce that was covered with foil and it tasted like metal, the foil is the culprit. If you hate cling wrap with the passion of a thousand burning suns like Papa Bear does, store in a tupperware container with a lid. You’ll thank me later, promise.

The green stuff is a store bought guacamole salsa, THIS one to be precise. Amazon price does not reflect how much I paid for it in store, so check your local grocery store first before spending that much on salsa.

For the cheese, we got THIS one, same thing as the salsa. Use the smallest holes on a box grater to get this consistency. If you’re watching calories, this will allow for the most cheese per serving.

The blob of white stuff off to the left is sour cream because I’m white and I put sour cream on everything 😀

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