A healthier version of the Chipotle Burrito Bowl. If you want that classic Chipotle flavor and want to make it unhealthy, just add a tablespoon or two of salt to the beans, rice, salsa, and guacamole and coat the vegetables with highly refined hydrogenated soybean oil.

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Name: Fresh and Healthy Burrito Bowl
Prep time: 40 min
Total time: 1 h
Yield: 4
Cuisine: Tex-Mex
Ingredients: 2 cups Brown rice Lundberg is a good brand; 1 pound Chicken Thigh Optional - Use 1 additional can bean per pound chicken as substitute; 1 bunch Fresh Cilantro Local is best; 3 medium Lime; 2 Jalapeno peppers Optional for spice; 1 Yellow onion; 4 cloves Fresh garlic, peeled; 4 medium Tomatoes Local and organic is best. Roma is good; 1 large Red bell pepper; 8 ounces Fresh mushrooms; 2 Avocado; 1 head Lettuce Local is best; 1 can Corn Or 2 fresh cooked ears with kernels removed; 1 can Black beans Field Day or Eden Organic is good; 1 jar Fresh Salsa Local is best; 6 ounce Cheese Optional - Cheddar or Jack is good; 1 teaspoon Garlic powder; 1 teaspoon Ground cumin; 1 teaspoon Chili powder; 1 teaspoon Onion powder; 1 teaspoon Cayenne Optional for spice; 1 tablespoon Unrefined olive oil Optional for sauteing vegetables

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INGREDIENTS

2 cups Brown rice ; Lundberg is a good brand
1 pound Chicken Thigh ; Optional - Use 1 additional can bean per pound chicken as substitute
1 bunch Fresh Cilantro ; Local is best
3 medium Lime
2 Jalapeno peppers ; Optional for spice
1 Yellow onion
4 cloves Fresh garlic, peeled
4 medium Tomatoes ; Local and organic is best. Roma is good
1 large Red bell pepper
8 ounces Fresh mushrooms
2 Avocado
1 head Lettuce ; Local is best
1 can Corn ; Or 2 fresh cooked ears with kernels removed
1 can Black beans ; Field Day or Eden Organic is good
1 jar Fresh Salsa ; Local is best
6 ounce Cheese ; Optional - Cheddar or Jack is good
1 teaspoon Garlic powder
1 teaspoon Ground cumin
1 teaspoon Chili powder
1 teaspoon Onion powder
1 teaspoon Cayenne ; Optional for spice
1 tablespoon Unrefined olive oil ; Optional for sauteing vegetables

Servings

INSTRUCTIONS

Bowl:

You'll want to first start cooking the rice, as it takes the longest. Once that is going, you can start the chicken. Then while that is going, prepare the vegetables. Start the beans. Shred the cheese. Then shred the chicken. Finally, prepare the rice. You may layer the ingredients in a med/large bowl as follows:

* Add the prepared rice.

* Add chicken and/or beans.

* Add cheese.

* Layer the vegetables.

* Add salsa, guacamole, and additional lime as desired.

==================================================================================

Rice:

1. Cook the brown rice using a rice cooker or your favorite boiling method.

2. Once cooked, squeeze 1-2 limes over rice.

3. Mix in desired amount of cilantro.

4. Can add diced jalapeño for more spice.

==================================================================================

Chicken:

1. Add chicken in pot with water.

2. Add spices: cumin, chilli pepper, garlic powder, onion powder.

3. Bring to boil, then reduce heat to low and simmer for 10 minutes.

4. Remove from heat and let cool for 10 minutes.

5. Remove chicken and shred.

==================================================================================

Vegetables:

1. Dice onion.

2. Mince garlic

3. Chop cilantro.

4. Dice tomatoes.

5. Dice the red bell pepper.

6. Slice the Mushroom

7. Drain canned corn.

8. Slice avocado.

9. Cut lime into wedges for squeezing.

10. Chop or shred lettuce.

11. Optional: Make guacamole: Mash avocado with some of the garlic (or garlic powder); add pinch of salt and juice from squeezed lime wedge.

12. Optional: Lightly saute the mushroom, 1/2 onion, and red bell pepper on medium heat for 4-8 minutes if you don't like them raw.

==================================================================================

Beans:

1. Cook undrained beans, 1/2 of the onion, and garlic on medium/low heat for 10 minutes.

2. Can add cayenne for more spice.

NOTES

Make sure to give the brown rice enough time to cook as it can take an hour for brown rice. Feel free to add more vegetables as desired.

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Fresh and Healthy Burrito Bowl

2 cups Brown rice Lundberg is a good brand
1 pound Chicken Thigh Optional - Use 1 additional can bean per pound chicken as substitute
1 bunch Fresh Cilantro Local is best
3 medium Lime 
2  Jalapeno peppers Optional for spice
1  Yellow onion  
4 cloves Fresh garlic, peeled 
4 medium  Tomatoes Local and organic is best. Roma is good
1 large Red bell pepper 
8 ounces Fresh mushrooms 
2  Avocado 
1 head Lettuce Local is best
1 can Corn Or 2 fresh cooked ears with kernels removed
1 can  Black beans Field Day or Eden Organic is good
1 jar Fresh Salsa Local is best
6 ounce Cheese Optional - Cheddar or Jack is good
1 teaspoon Garlic powder 
1 teaspoon Ground cumin 
1 teaspoon Chili powder 
1 teaspoon Onion powder 
1 teaspoon Cayenne Optional for spice
1 tablespoon Unrefined olive oil Optional for sauteing vegetables

Bowl:
You'll want to first start cooking the rice, as it takes the longest.  Once that is going, you can start the chicken.  Then while that is going, prepare the vegetables.  Start the beans.  Shred the cheese.  Then shred the chicken.  Finally, prepare the rice.  You may layer the ingredients in a med/large bowl as follows:
* Add the prepared rice.
* Add chicken and/or beans.
* Add cheese.
* Layer the vegetables.
* Add salsa, guacamole, and additional lime as desired.
==================================================================================
Rice:
1. Cook the brown rice using a rice cooker or your favorite boiling method.
2. Once cooked, squeeze 1-2 limes over rice.
3. Mix in desired amount of cilantro.
4. Can add diced jalapeño for more spice.
==================================================================================
Chicken:
1. Add chicken in pot with water.  
2. Add spices: cumin, chilli pepper, garlic powder, onion powder.
3. Bring to boil, then reduce heat to low and simmer for 10 minutes.
4. Remove from heat and let cool for 10 minutes.
5. Remove chicken and shred.
==================================================================================
Vegetables:
1. Dice onion.
2. Mince garlic
3. Chop cilantro.
4. Dice tomatoes.
5. Dice the red bell pepper.
6. Slice the Mushroom
7. Drain canned corn.
8. Slice avocado.
9. Cut lime into wedges for squeezing.
10. Chop or shred lettuce.
11. Optional: Make guacamole: Mash avocado with some of the garlic (or garlic powder); add pinch of salt and juice from squeezed lime wedge.
12. Optional: Lightly saute the mushroom, 1/2 onion, and red bell pepper on medium heat for 4-8 minutes if you don't like them raw.
==================================================================================
Beans:
1. Cook undrained beans, 1/2 of the onion, and garlic on medium/low heat for 10 minutes.
2. Can add cayenne for more spice.

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Nutrition

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Serving Size: 1 Serving (1057g)
Recipe Makes: 4 Servings

Calories: 1208
Calories from Fat: 489 (40%)

Amt Per Serving		% DV

	Total Fat 54.4g	73 %
	Saturated Fat 17.4g	87 %
	Monounsaturated Fat 24.7g
	Polyunsanturated Fat 8.3g
Cholesterol 129.7mg		40 %
Sodium 1111.1mg		38 %
Potassium 2778.4mg		73 %
Total Carbohydrate 134.5g		40 %
	Dietary Fiber 26.7g	107 %
	Sugars, other 107.8g
Protein 56.5g		81 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1208

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