Burrito Bowls

Joel and I aren't big on chain restaurants, nor are we fans of fast food.  Having said that, I have been to Chipotle a handful of times in the past few years.  Once in Chicago with a friend, once in an airport because it was the only thing open so late and we were on a layover, and once at home because I was out shopping and needed lunch.  For a person who doesn't really eat fast food, I have to admit that their burritos are pretty good.  I tried to recreate a version of their burrito bowls for dinner last night.  When I gave Joel the bowl, he was confused and sad.  He said I tricked him when I told him we were having burrito bowls because he thought a regular burrito was somehow involved.  He said that the bowl looked like the stuff that falls out of a burrito.  Then he called it...burrito droppings.  After all that trouble, he changed his tune after eating it.  We really enjoyed these bowls.  They were delicious and filling, and incredibly easy to throw together.

1 cup White Rice
2 cups Water
1 Lime, zested and juiced
4 Chicken Tenderloins
Jerk Seasoning
1 can Black Beans, drained and rinsed
1 Tomato, seeded and diced
1 Avocado, diced
1/4 Red Onion, diced
Shredded Cheddar Cheese
Handful of Cilantro, chopped

In a saucepan, bring the water to a boil.  Add the rice, stir once, and bring back to a boil.  Cover the pan and reduce heat to a simmer for about 15 minutes, until the rice has absorbed the water.  Fluff the rice with a fork.  Stir in the lime zest and juice and set aside.  Sprinkle the chicken tenderloins with jerk seasoning on both sides.  Grill the chicken until cooked through.  Cut the chicken into cubes and set aside.  Meanwhile, heat the beans in the microwave or over the stove in a small saucepan.  Cut the tomatoes, avocados, onions, and cilantro.  To prepare the bowls, scoop rice in the bottom of the bowl.  Top with beans, chicken, tomatoes, avocados, onions, salsa, cheese, and cilantro.