Cilantro-Lime Rice Burrito Bowls

I’m a huge burrito bowl fan, and by that I mean, I like to take the easy route. Who doesn’t love a dish with minimal prep time, one you just layer in a bowl and call dinner? I’ve even been known to cook extra on Taco Night to have leftovers for burrito bowls. Actually, we don’t technically have a taco night, but I feel like we should probably start one. Like tonight.

The best part about this dish is that you can make it extremely healthy. Even my picky toddler loves a deconstructed version of the burrito bowl.

Cilantro-Lime Rice:

• 4 tablespoons, fresh, chopped cilantro
• 1 teaspoon olive oil
• juice from 1/2 lime (more or less depending on how strong you want it to be)
• pinch of salt
• 1 teaspoon minced garlic
• 1 cup brown rice (you can actually use any rice, brown just makes me feel like I’m making something healthy)

Cook and drain rice.

Blend all ingredients (except the rice, just set it aside for now), I just used the Magic Bullet.

Mix blended ingredients with rice and fluff with a fork.

The rice makes the bowl. The yummy cilantro and the refreshing lime add incredible flavor to each bite. The rest is really up to you. Season up some meat or slow cook chicken or pork during the day to serve over your bowls at night. Load your bowl with veggies and top with cool sour cream and salsa. The possibilities are endless. I usually set out a ton of things (depending on how long it’s been since I’ve made a Publix) run and we load our bowls.

Because I’m extremely visual, I even created a little graphic. You know you love graphics.

I know how crazy I sound raving on and on about burrito bowls, but do yourself a favor and add this to your rotation. You’ll be happy that you did.