Burrito bowls for a family of 4 costs $50? Might as well just order Chipotle next time, right?
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Anonymous
lol. Years ago I made a Food Network so called best mac & cheese ever which featured so many various cheeses. Spent 40 or 50 bucks and the mac and cheese was totally mediocre. |
Anonymous
| It’s really sad we’re having this level of discussion over rice and beans. America really doesn’t home cook well. |
Anonymous
Then go forth and order Chipotle when the craving hits! We are the same - cook 90% at home but sometimes fast casual just hits the spot without too much fuss. I think people are interpreting your post as saying cooking isn’t economical in general. |
Anonymous
Yes! |
Anonymous
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They key is to have as many staples as possible - party of your “non-costs”
Then all you need is meat + a few fresh produce items. $16 or so for those items. The non-costs, as I put it, count. But you save because each dinner of rice costs $.50. Each dinner using canned or frozen corn costs $1. And $.25 for salsa. Extra $ above $16 if you want to make homemade salsa instead of jarred. |
Anonymous
| I’m trying to figure out where people are buying such expensive chicken. I’ve never paid over $1.99/ pound for chicken leg quarters. |
Anonymous
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Chipotle Burrito Bowl Dupe Recipe
Serves: 4 Prep Time: 20 minutes Cook Time: 30 minutes Ingredients For the Chicken (or Protein of Choice): 1 lb boneless, skinless chicken thighs or breasts (or substitute with steak, tofu, or barbacoa-style beef) 2 tbsp olive oil 1 tsp chili powder 1 tsp ground cumin 1 tsp smoked paprika 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp dried oregano 1/2 tsp salt 1/4 tsp black pepper Juice of 1 lime 1 tbsp adobo sauce (from a can of chipotle peppers in adobo, optional for heat) For the Cilantro-Lime Rice: 1 cup long-grain white rice (or brown rice) 2 cups water or chicken broth 1 tbsp olive oil or butter 1/2 tsp salt Juice of 1 lime 1/4 cup chopped fresh cilantro For the Black Beans (or Pinto Beans): 1 can (15 oz) black beans or pinto beans, drained and rinsed 1/2 tsp ground cumin 1/2 tsp garlic powder 1/4 tsp salt 1/4 cup water or chicken broth For the Corn Salsa: 1 cup frozen or fresh corn kernels (thawed if frozen) 1/4 cup diced red onion 1 jalapeño, seeded and finely diced (optional) 2 tbsp chopped fresh cilantro Juice of 1/2 lime Salt to taste For the Guacamole (Optional): 2 ripe avocados 1/4 cup diced red onion 1 small tomato, diced 1 tbsp lime juice 1/4 tsp salt 1/4 tsp garlic powder Additional Toppings: Shredded romaine lettuce Sour cream or Greek yogurt Shredded Monterey Jack or cheddar cheese Pico de gallo or fresh salsa Hot sauce or extra adobo sauce Instructions Marinate and Cook the Chicken: In a bowl, mix olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, pepper, lime juice, and adobo sauce. Add chicken and coat evenly. Let marinate for 15–30 minutes (or up to 4 hours in the fridge for more flavor). Heat a grill pan or skillet over medium-high heat. Cook chicken for 5–6 minutes per side until cooked through (internal temp 165°F/74°C). Let rest for 5 minutes, then chop into bite-sized pieces. Make the Cilantro-Lime Rice: Rinse rice under cold water until water runs clear. In a medium pot, bring water or broth to a boil. Add rice, olive oil, and salt. Reduce heat to low, cover, and simmer for 15 minutes (or according to package instructions). Fluff with a fork. Stir in lime juice and cilantro. Set aside. Prepare the Beans: In a small saucepan over medium heat, combine beans, cumin, garlic powder, salt, and water or broth. Simmer for 5–7 minutes until warmed through and slightly thickened. Keep warm. Make the Corn Salsa: In a bowl, combine corn, red onion, jalapeño, cilantro, lime juice, and a pinch of salt. Mix well and set aside. Make the Guacamole (Optional): Mash avocados in a bowl until smooth. Stir in red onion, tomato, lime juice, salt, and garlic powder. Adjust seasoning to taste. Assemble the Bowls: Divide cilantro-lime rice among 4 bowls. Add a portion of chicken, beans, and corn salsa to each bowl. Top with guacamole, shredded lettuce, sour cream, cheese, pico de gallo, or any other desired toppings. Drizzle with hot sauce or extra lime juice if desired. Tips for Authenticity Chipotle’s Signature Flavor: The adobo sauce in the chicken marinade mimics Chipotle’s smoky, spicy profile. Adjust the amount for your heat preference. Customization: Swap chicken for grilled steak, sofritas (spicy tofu), or barbacoa. Use brown rice or cauliflower rice for a healthier option. Make Ahead: Prep the rice, beans, and salsas in advance and store in the fridge for up to 3 days. Reheat before assembling. Portion Like Chipotle: Use a 4-oz scoop for rice, beans, and protein to match Chipotle’s serving sizes. Nutritional Info (Approximate per Bowl, with Chicken) Calories: ~600–700 kcal (varies with toppings) Protein: 35g Carbs: 60g Fat: 20g |
Anonymous
We aren’t buying chicken leg quarters; that’s gotta be the worst possible cut of a chicken to deal with or eat |
Anonymous
Oh yes, so difficult to season and throw it in the oven and cook it on low all day. That’s the hardest thing ever. Much worse than chicken breasts that dry out in an hour. |
Anonymous
No one is using chicken leg quarters for a quick family Mexican bowl. And many don’t like dark meat. |
Anonymous
| But did you give them the Chipotle shts? |
Anonymous
| OP you really aren't too bright. And you have children? Sigh. |
Anonymous
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So this is how we do stuff like that:
Meal prep veggies on the weekend -- peppers and onions and whatever we need to use up in the fridge, really well seasoned. This is a few dollars tops (already have seasoning, inexpensive veggies plus using up leftover items). Only make one type of protein. Usually chicken because it's less expensive and reheats better. We buy rice in bulk at the Asian grocery, so the cost for rice is negligible. We always have salsa and hot sauce on hand, though will make our own if we find a good recipe or want something specific. This also gets meal prepped in advance to use for several meals. In making, for instance, a corn salsa, we use frozen corn which tastes great and is super cheap. Chipotle almost certainly uses frozen corn too. Then we'd use these components several times through the week. Maybe burrito bowls on Monday, then DH and I will use it to make quesadillas for lunch of Tuesday, then if we have salsa and veggies left will use them on breakfast burritos later in the week. Minimal food waste and all we need to buy is sour cream, cheese, and tortillas. You can't view cooking on a meal by meal basis, it's too inefficient. You need to plan meals for a few days and consider how ingredients will be used up completely, and how certain elements can be prepped and used several ways. If you had a personal chef, this is also how they would do it. |
Anonymous
Some people prefer to eat chickens that have been raised in more humane environments. I’m not going to get into details of what they do to birds to make $1.99 chicken economically viable but I’d rather eat less chicken to avoid being part of it. (And ditto other kinds of meat.) |
Anonymous
| I generally make burrito bowls or rice bowls when I already have leftover cooked chicken or steak. It’s a great way to re-package random leftovers with some fun accouterments. |