Family Friday: Burrito Bowls

Are you caught up in the burrito bowl craze like everyone else in the country? Are you in love with those tasty bowls filled with beans, cheese, rice and meat, but are slightly scared by the ingredients (and the calories!) going into them? Yeah, us too. So, the Wisconsin Test Kitchen decided to try making our own burrito bowls. Let's just say Q-Doba has nothing on us, these days...

Cool Dads Burrito Bowls
Recipe inspired by: http://www.number-2-pencil.com/2014/10/01/slow-cooker-chicken-burrito-bowl/


1 pound boneless, skinless chicken breasts, about 2 large breasts
2 tablespoons of olive oil
3 teaspoons of onion powder
2 teaspoons of garlic powder
3 teaspoons of chili powder
2 teaspoons of cumin
1 teaspoon of kosher salt and freshly ground pepper to taste
3 cups of low-sodium chicken broth
1 15 oz can of diced tomatoes, drained
1 14 oz can of black beans, drained and rinsed
2 3/4 cups of instant whole grain brown rice (we used white)
1 1/2 cups of shredded colby jack cheese

Instructions
Place chicken breasts in slow cooker.
Pour chicken broth over chicken breasts and stir in canned tomatoes, olive oil, onion powder, garlic powder, chili powder, cumin, salt and pepper.

Cook on low for about 4 hours, until chicken reaches 165 degrees.
Remove chicken breasts from slow cooker.
Turn slow cooker to high and stir in instant rice and black beans.

Let cook 30-45 minutes on high, or until rice is tender.

Add chicken back in, top with cheese and let cook a few minutes longer until cheese is melted.

Serve with fresh diced tomatoes, sour cream, green onions, avocados or guacamole.

We LOVED this dinner! It was hearty, full of flavor and relatively low calorie. And bonus: it made enough for lunches for the next few days. Try making your own burrito bowls at home this weekend; the guac doesn't even cost extra.

Stay Cool,

The Cool Dads Crew