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.

Anonymous wrote: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.

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.)

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.

OP you really aren't too bright. And you have children? Sigh.

But did you give them the Chipotle shts?

Anonymous wrote: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.

No one is using chicken leg quarters for a quick family Mexican bowl.

And many don’t like dark meat.

Anonymous wrote:

Anonymous wrote: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.

We aren’t buying chicken leg quarters; that’s gotta be the worst possible cut of a chicken to deal with or eat

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 wrote: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.

We aren’t buying chicken leg quarters; that’s gotta be the worst possible cut of a chicken to deal with or eat

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

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.

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 wrote:

Anonymous wrote:This reminds me of a time that my friend wanted to make pad Thai at home. It was so many ingredients and so much time to make it. Never again.

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.

Yes!

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:making a burrito bowl with a bunch of different toppings is going to be labor intensive. If you just did rice, beans, cheese and salsa that would be faster and better than Chipotle.

The key to saving money on your family's Chipotle dupe is to...nix half the toppings, force everyone to eat the same protein, avocados must to be on sale, and don't bother with fresh lime juice in your guac. lol

Was OP’s goal to duplicate Chipotle burrito bowls?A goal to duplicate a restaurant dish (but easy and not expensive) is a questionable goal. To the extent OP is trying to convince herself that it’s not worth it to cook at home and she should just do takeout - sure that’s true if you have unreasonable expectations and little cooking experience.

at the end of the day “rice and beans” is a dish enjoyed in many varieties around the world. It’s cheap and delicious and you can make it at home. But no, it is not going to be a “Chipotle dupe” and also be quick and cheap.

I'm OP and yes, I was hoping to get close enough and or expect substantial savings. Neither really happened and I spent much more than I would have guessed. I think the challenge is when everyone likes the protein variety Chipotle offers. I'm not trying to convince myself or anyone else cooking for your family in general isn't worth it. I cook for my family 5 or 6 nights a week!

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.

It’s really sad we’re having this level of discussion over rice and beans. America really doesn’t home cook well.

Anonymous wrote:This reminds me of a time that my friend wanted to make pad Thai at home. It was so many ingredients and so much time to make it. Never again.

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.