A food chain in our small town started serving these loaded burrito bowls a few months back. My sister and I were tempted to try one out one day when we were driving through, but neither one of us wanted to pay the price they were asking for what would have most probably been a bit of a disappointment.
Most of the time those things are and they never ever live up to the photographs portrayed on the advertising. Just my experience. Correct me if I am wrong.
I was almost just as sure that I could make something myself at home which would at the very least live up to the hype if not surpass it. Today I did just that, and it was really very easy.
This tasty lunch went together very quickly and used a few store cupboard ingredients. It was quite delicious if I don't say so myself. You may want to use a bit of extra seasoning if you want. I don't use salt in my cooking at all these days.
And I don't miss it. And I like to think I am a bit healthier for doing so.
There are a few things I always keep in my store cupboard/freezer/larder. One of them is the pouches of ready cooked rice. I believe they are called Bistro here in Canada and Express in the UK. Uncle Ben's variety. (If I am allowed to say that.)
Another thing is frozen battered chicken. Whole breasts and fillets, or tenders as they are also called. I also keep an assortment of frozen vegetables in the freezer, loose pack, ready to take out what I need when I need it.
I also always have the French's crispy fried onions (Crispy salad onions in the UK) These are great as toppings on casseroles or on salads, etc.
Today I was able to use all of those things, along with a few fresh ingredients to make myself an approximation of the item we are discussing. I can't say for sure if it tastes the same as the original.
I can't even say if it comes close, because I have never had one.
What I can tell you is that it was quite delicious. Especially with my homemade Corinader (cilantro) lime dressing drizzled over top. (I may have gotten a bit greedy with that as you can clearly see. Oops!)
WHAT YOU NEED TO MAKE LOADED CHICKEN BURRITO BOWL
Ingredients are given for one hearty serving, but it is of course very easy to increase amounts to serve more than one person.
- 2 frozen buttermilk crispy chicken tenders
- 1 pouch of Bens Bistro Express Mexican rice
- 2 TBS frozen corn niblets, or leftover corn niblets
- small handful of chopped romaine lettuce
- 1 (2-inch piece) of English cucumber, diced
- 4 cherry tomatoes, finely diced
- 1/2 TBS Crispy Fried Onions, lightly crushed (crispy salad onions in the UK)
For the dressing: (there will be extra)
- 1 cup (120g) dairy sour cream
- 2 TBS light mayonnaise
- 1/2 cup coriander leaf (cilantro)
- 2 TBS lime juice
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp salt
Those rice pouches of precooked rice are an ideal store cupboard ingredient for the single person. Even if there are two of you in the house. I have been using them for quite a while now. I only really cook rice from scratch when I am feeding a group.
They come in all sorts of flavors and types. Some have whole grains, some even include quinoa, which is not my favorite thing, but I will tolerate it from time to time. This one had quinoa in it.
It is the same with the frozen breaded chicken. In the UK, you could get very nice ones from Costco. I have not been to Costco here in Canada for quite some time so I don't know if they are available here or not.
I make do with the PC ones that you can buy at the Super Store. They are buttermilk ones and are pretty good. Nice and crispy. Just don't overcook them.
You can get whichever ones you have available to you and whichever ones you enjoy.
I like to make my own dressing. This quantity does make more than what you need for this particular burrito bowl, but it will keep for up to a week in the refrigerator. If you use dried coriander leaf (cilantro) it will keep slightly longer. If you are not a fan of coriander (and I know many people are not) just leave it out.
HOW TO MAKE LOADED CHICKEN BURRITO BOWLS
Nothing could be easier. I liked mine hot, but you could also serve this cold and take it as a portable lunch adding your dressing at your place of work, etc. when you are ready to eat.
First make the dressing. Place all ingredients in your blender and blitz until smooth. (I use my stick blender) Keep refrigerated until ready to use. This will keep for up to a week in the refrigerator.Cook your buttermilk chicken tenders either in the oven or in the air fryer, according to the package directions. (In the air fryer it will take approximately 10 minutes at 360*F/185*C. Cook for 5 minutes, flip over and cook for 5 more or until done.)Heat your pouch of rice in the microwave according to the package directions. Stir in the corn. Set aside. (You will not need it all.)
Have ready a nice shallow soup or salad bowl. Place one half of the pouch of rice in half of the bowl. (Save the other half for another day or freeze to use another time.) Slice the chicken tenders on the diagonal and place on top.Place the chopped lettuce in the other half of the bowl. Top with the chopped cucumber and tomato.Drizzle the dressing over top and scatter over the crispy onions. Serve immediately.
This made for a quick and easy and somewhat healthy lunch option. I really enjoyed it. The dressing is really delicious, and went well with everything else. I loved the addition of the fried onions. They added an extra crispy touch!
If you find the rice too bland you can always stir a bit of chili powder or taco seasoning into it. I thought it was just right and the dressing was spicy enough so I was happy.
Crispy hot chicken pieces, hot rice . . . cold salad, rich dressing. This was perfect!!
If you are as fond of eating out of a bowl as I am (I often eat everything in a bowl, lol) then you migth find yourself enjoying these options:
SCRAMBLED HUEVOS RANCHEROS BOWLS -Tex Mex Flavors served in individual bowls along with your favorite accompaniments! Fried potatoes, refried beans, scrambled eggs and your desired toppings. Makes a great breakfast or even a light supper.
SPRING VEGGIE BOWLS - Filled with spring vegetables . . . English peas, asparagus, purple sprouting broccoli and chard . . . each vegetable quickly cooked until crispy tender with very little use of any fat. Lightly dressed whole wheat pasta, toasted walnuts and a bit of cheese complete these delicious bowls.
Loaded Chicken Burrito Bowl
Yield: 1Author: Marie RaynerPrep time: 5 MinCook time: 10 MinTotal time: 15 MinThis is a copycat recipe which closely resembles the burrito bowl at a local eating establishment. I think mine is cheaper and tastes better, but then again, I am a bit biased. This makes a lovely lunch.Ingredients
- 2 frozen buttermilk crispy chicken tenders
- 1 pouch of Bens Bistro Express Mexican rice
- 2 TBS frozen corn niblets, or leftover corn niblets
- small handful of chopped romaine lettuce
- 1 (2-inch piece) of English cucumber, diced
- 4 cherry tomatoes, finely diced
- 1/2 TBS Crispy Fried Onions, lightly crushed (crispy salad onions in the UK)
- 1 cup (120g) dairy sour cream
- 2 TBS light mayonnaise
- 1/2 cup coriander leaf (cilantro)
- 2 TBS lime juice
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp salt
Instructions
- First make the dressing. Place all ingredients in your blender and blitz until smooth. (I use my stick blender) Keep refrigerated until ready to use. This will keep for up to a week in the refrigerator.
- Cook your buttermilk chicken tenders either in the oven or in the air fryer, according to the package directions. (In the air fryer it will take approximately 10 minutes at 360*F/185*C. Cook for 5 minutes, flip over and cook for 5 more or until done.)
- Heat your pouch of rice in the microwave according to the package directions. Stir in the corn. Set aside. (You will not need it all.)
- Have ready a nice shallow soup or salad bowl.
- Place one half of the pouch of rice in half of the bowl. (Save the other half for another day or freeze to use another time.) Slice the chicken tenders on the diagonal and place on top.
- Place the chopped lettuce in the other half of the bowl. Top with the chopped cucumber and tomato.
- Drizzle the dressing over top and scatter over the crispy onions. Serve immediately.
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