What’s For Dinner: Burrito Bowls

This quick and easy dinner will have everyone asking for more!  Use a crock pot and rice cooker to save time!

Burrito Bowls

3-4 boneless skinless chicken breasts
chili powder
1 can of Rotel Tomatoes
2 cups of white rice
chopped cilantro
1 T. butter
juice of 1 lime
black beans
shredded cheese
sour cream
tortilla chips

Put chicken breasts in crock pot.  Sprinkle with salt and chili powder.  Add one can of Rotel tomatoes.  Cook on LOW for 4-6 hours.  Shred with a fork before serving.

Cook two cups of white rice with 2 cups of water in a rice cooker.  When it’s finished cooking, mix in a small handful of chopped cilantro, 1 T. butter, and juice of 1 lime.

To make bowls- layer in rice, chicken, black beans, salsa, shredded cheese, sour cream, avocado and lime.  Serve with tortilla chips.


Ally Billhorn, Wilton, Iowa, is an avid cook, baker and food writer.  She has hosted her food blog, Ally’s Sweet & Savory Eats {www.sweetandsavoryfood.com} since December of 2009.  She has been featured in the Wilton-Durant Advocate and is a regular contributor to Taste of Home magazine, where she is a Field Editor.  Ally works part-time as a Marketing & Communications Coordinator for the Greater Muscatine Chamber of Commerce & Industry.  She enjoys spending time with her husband, Sheridan, son Drake (2.5) and daughter Taylor (16 months).  When not cooking, she is running frantic keeping up with the kids, reading, organizing or gathering her girlfriends for impromptu wine or margarita sessions.  You can follow Ally’s blog on Facebook, Twitter and Pinterest.

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