Don’t get me wrong—I love traditional burrito recipes as much as anybody else. But there ARE times when a flour tortilla seems a little…unnecessary. Like when you’re working with particularly flavorful ingredients, such as fresh pico de gallo, homemade cilantro rice and chicken skillet-browned in zesty dressing. Why would you cloak all that goodness under a white wrap?
With that very good question in mind, and inspired by the “bowl” trend that’s everywhere these days (especially on Instagram!), I’m bringing you a recipe I recently shared in Kraft food & family magazine: these amazing Chicken Burrito Bowls. We dreamed up this delicious recipe in the Kraft Kitchens before it made its way to my family’s table…and I’m SO glad it did. Talk about delicious simplicity! There’s no tortilla to worry about softening or filling…or bursting in your hand from a less-than-expert rolling technique. All the classic burrito elements are out there in the open: rice, beans, cheese, meat and toppers. Glorious.
But the part I love most? Burrito bowls’ endless variations! You can make ’em with chicken, steak, pork, shrimp—whatever your family enjoys. I love setting out toppers individually and letting everyone assemble their own bowls—an especially handy trick if some people are picky about certain ingredients. Let’s say, hypothetically of course, that your kids won’t eat chopped avocado…but don’t mind avocado if it’s mashed into guacamole. You can chop some for yourself, smash a little guac for them, and everybody’s happy. (If anyone understands kids’ thought process on that one, please explain it to me!)
A quick word to all my fellow time-strapped cooks: You can absolutely sub in store-bought ingredients, like salsa or pickled red onions, if you don’t have time to chop and mix a homemade pico de gallo. But if you DO have time, the colorful tomatoes, jalapeños, onions and cilantro add amazing fresh contrast to the chicken, rice and melty cheese. I highly recommend it!