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Homemade Chipotle Burrito Bowl is healthy, filling, and just like Chipotle’s, but even better!


Ben’s home! He’d been in Minneapolis for a bachelor party since THURSDAY and finally found his way home this afternoon. I missed his cute face.

True to form, he arrived hungry but I, of course, anticipated this, and had Homemade Chipotle Burrito Bowls ready to assemble for our traditional Sunday night dinner!

Why dine out when you can just as easily dine in?


Seriously, these homemade Chipotle burrito bowls are ridiculously easy to make, and taste JUST like the real thing. First, start with the rice.


Cook 1 1/2 cups long grain rice in 3 cups water, then season with 2 Tablespoons butter, salt, the juice of 1 lime and ~1/2 cup cilantro.


This is the perfect seasoning blend for us – but feel free to adjust for your preferences if you don’t like lime, cilantro, etc.


While the rice is cooking, start the beans. Just warm a can of drained and rinsed black beans with a splash of water in a pan, then season with chili powder, cumin, oregano and cayenne pepper.


Finally, the chicken. Chop up 1lb chicken, season with chili powder, cumin, oregano, onion powder and garlic salt, and cook in a non-stick sprayed skillet until done.


Assemble, top with homemade salsa, and dig in!


Homemade Chipotle Burrito Bowl


Homemade Chipotle Burrito Bowl is healthy, filling, and just like Chipotle's, but even better!


Serves 4

  • For the rice:
    • 3 cups water
    • 1 1/2 cups long grain rice
    • 2 Tablespoons butter
    • dash of salt
    • juice of 1 lime
    • 1/2 cup chopped cilantro
  • For the beans:
    • 1 can black beans, drained & rinsed
    • 1/4 cup water
    • chili powder
    • cumin
    • oregano
    • cayenne pepper
  • For the chicken:
    • 1lb chicken breasts
    • chili powder
    • cumin
    • oregano
    • onion powder
    • garlic salt
  • Other toppings:
    • Salsa
    • Guacamole
    • Shredded cheese


  1. For the rice: Bring the water to a boil in a pot then add the rice. Place a lid on top, turn the heat down to medium low and cook until all the water has been absorbed and rice is tender, about 15-20 minutes. Stir in butter, salt, lime juice and cilantro.
  2. For the beans: Warm beans in a small saucepan with 1/4 cup water on low. Season with chili powder, cumin, oregano and cayenne pepper to taste.
  3. For the chicken: Chop chicken up into bite-sized pieces, and season with chili powder, cumin, oregano, onion powder and garlic salt. Saute in non-stick spray, in a medium-sized skillet until cooked through.
  4. Assemble!

This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.


Seriously – just as good as the original. This recipe is one of my FAVORITES!


The homemade salsa was just as easy as everything else to make. Just combine 1 can petite diced tomatoes, fresh jalapeno, red onion, salt, lime juice and cilantro in a food processor, then blend. Canned tomatoes actually taste better than fresh in this recipe, by the way.


Gahhh, can’t forget the green Tabasco sauce!


Adds a nice vinegary zing to the whole meal.


Bought or homemade, the rice pocket remains my favorite part.


Bonus: no funky chicken – whee!


In other news, True Grit was sooo good – I can’t believe I waited so long to see it!


I fell in and out of love with each of the main characters during the course of the movie, which totally kept my interest. Plus it was surprisingly funny. I wasn’t expecting that!


The little girl who plays Mattie Ross – Hailee Steinfeld – was AMAZING too. Such a brilliant actress for being so young. Be sure to rent it ASAP if you haven’t. :)


Well, while yesterday was sunny and warm, I woke up to gray and windy skies today. :( I didn’t feel like sitting at home all day though, so after a quick breakfast of Total Raisin Bran,


(x2…ok 2.5…I am a cereal MONSTER these days!)


I decided to risk the potential of rain and took Eloise out to the Raccoon River Valley Trail to see how she would do on a long ride!


The Raccoon River Valley Trail is a popular trail about 15 minutes west of my house, and is 56 miles long. The portion I took today was 7.4 miles each way.


The first 3.2 miles is out in the open, past old farm houses,


and fields of corn and soybeans sounding of crickets and toads.


The last 4.2 miles is through beautiful, dense woods.


I was riding hard to get to this portion before any rain came. It’s so thick on top, I wouldn’t have felt a drop!


Finally I reached the “big red bridge” which indicated I had reached my turn around town…






Adel where Ben and I went to the free sweet corn festival last year.


It’s as cute as can be!


The court house reminds me of the one in Back to the Future. Anyone? ;)


I usually make a point to stop at the local ice cream shop, the Dairy Shoppe, when I’m in town, but there were dark storm clouds on the horizon and I still had the return 7.4 miles between me and my car. Off I went!


After huffing & puffing against a nasty breeze on the way back, I was starving. I had two snack choices: 1. the healthy apple I packed, or 2. a mini blizzard from the Dairy Queen I’d be passing by on the way home…

IMG_1407 IMG_1405

My brain said eat the apple, not the blizzard!, but guess who won in then end?


Mini Brownie Batter Blizzard!


I honestly just wanted a taste, but I ended up inhaling the entire thing. It seriously tastes like brownie batter…


Ok I had the apple too. 15.4 miles really took it out of this novice biker!


Hope you had a fantastic weekend – see ya!


Have you ever re-created a restaurant meal at home?