Homemade Chipotle Burrito Bowls

One of my favorite "fast food" places to go to is Chipotle.  This follows the theory that I might be part-Mexican (not really, but I really do love Tex-Mex food), or it may just be because Chipotle food is quick and easy, and also somewhat healthy.

My favorite dish there is the Burrito Bowl, with brown rice, black beans, chicken, fresh tomato salsa, and guacamole.  Ideally, I really love it with cheese and sour cream, as well, however I reserve those for special days.  I love their burritos, as well, but I find the burrito bowl a less easier to eat, and a lot less messy.

Last night, for dinner, I decided that I wanted Chipotle for dinner, at home.  We live in Seekonk, MA, and while that is pretty much a central location for just about everything, the closest Chipotles are in Providence (on Thayer St, where you can never get a decent parking spot), Cranston RI (in Garden City, which is an easy enough location, but 25 minutes away and the food will be cold by the time I get home), and Raynham MA (which is right down the street from work, but will once again be cold by the time I get home).  Therefore, I decided to put together my own Chipotle at home!

The Layers of Camille's Chipotle Burrito Bowl:

• Brown Rice (just follow the package directions)
• Black Beans (open a can, dump it into a pan, and heat them up)
• Avocado (I smashed up a couple avocado with some lime juice)
• Tomatoes (I cut up a few plum tomatoes, and dressed them with salt and pepper)
• Chicken and Vegetables
• In a large frying pan, I sautéed 1 medium chopped onion, 1 red bell pepper, and 1 green bell pepper.  I let the vegetables get really soft, but not over-browned.
• From the market, I cleaned a small All-Natural Rotisserie Chicken of all the white breast meat, and as much of the leg and wing meat as possible.  I chopped the meat into cube that only a little bit bigger than the size of the onion and peppers.
• I added the meat to the onion/pepper mixture, then I added 1 cup of water, and 1 package of low sodium taco seasoning, and mixed until it all came together.

Then, get layering!!

A scoop of rice, black beans, chicken and vegetables, tomatoes, and avocado!

Delicious, nutritious, and under 600 calories!

Enjoy!!

Home-made "Burrito Bowl" from Chipotle - Brown Rice, Black Beans, Chicken with Onions & Peppers, Tomatoes, and Avocado

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Sausage Breakfast Burritos

Sometimes, there just nothing quite like breakfast for dinner.

Last week, we were very organized in taking either meats or prepared food out of the freezer and having delicious dinners throughout the week.  One of the dinners we decided on was Breakfast Burritos - to be made with some sausage that we had in the freezer.

The breakfast burrito ended up being a delicious mid-week treat, and I know my husband enjoyed them, since he went back for more!  This meal's "I tried something new" happen to work in our favor!!  My recipe is below, but this is really one of those things where you can make it however you want!

Sausage Breakfast Burritos
1 lb Sausage, taken out of the casings (I use Perri Sausage, 1/2 lb hot and 1/2 lb sweet)
5 eggs
Chopped onion
Chopped green bell pepper
Chopped red bell pepper
Salt & Pepper to taste
Soft Shell Tacos, or burritos
Shredded Mild Cheddar
Sour Cream
Chopped Tomatoes
Chopped Avocado

The Method

• Saute the onion and peppers in some olive oil on the stove, until translucent.
• Take the sausage out of the casings, and add the sausage into the onion and pepper mixture.  Break up the sausage as much as you want (I don't like huge chunks. so I tried to grind it up on the small side) and cook until everything is browned
• Drain the mixture of any excess fat
• Season with salt and pepper, not too much is needed as there are lots of seasonings in the sausage
• Add the beaten eggs and cook well
• Warm the burrito shells or taco shells in the oven so they are warm and pliable.

When the sausage and egg mixture is fully cooked, spoon the mixture into the shells, and top with whatever toppings you prefer!

I used a leftover package of soft shell tacos that came in a taco kit.  This only contains 6 shells, but there is plenty of stuffing for at least 10!  If you don't have enough shells, it's delicious on toasted bread, or even eaten plain!!

Enjoy!!

Spanish Rice

Last night I decided to make Spicy Turkey Burgers for dinner.  I needed something to go with it, but didn't want the boring standard rice...So I made "Spanish Rice."  Spanish Rice is something of my childhood.  My mom made it every so often and I really love it.  However, I've never attempted it on my own.  My mom wasn't home yet when I decided to make it, so I called Nonni (my grandmother) to figure out what to do..

"Hi Nonni!"
"Hi!  How was your first day??"
"Oh, this is Camille"
"Oh, haha! You sounded just like Stephanie."
"Haha.  I think today was her first day...Anyway, how do I make Spanish Rice?"
"Oh, it's easy, here's what to do:"

I took her instructions, and adapted them a little bit (I think I did a mix of what she does and what my mom does....)

PS - before you make this recipe, please note that I made WAYYYY too much rice.  Why I made this much for 3 people is completely beyond me....So tread with caution....And make at least half this amount.

Spanish Rice
Brown Together (until the rice is browned and the onions are translucent):
3 Tbsp olive oil
1 medium onion, chopped
1 green bell pepper, chopped
2 cups rice (I used brown rice to be healthy, but white rice is even better!)

Rice, Onion, and Pepper browning up in oil

Add:
4 cups water
1 large chopped tomato and the juices (or 1 can diced tomato)
2 tsp salt

 Everything in the pot!

Bring everything to a boil and then reduce to simmer, cover, and cook for 30 mins

And Voila!  You've got Spanish Rice!!

Enjoy!!