Chicken, Bean, & Bacon Burrito Bowls

Over the weekend, the Bear and I went out for a nice date night at Blanc Burgers & Bottles. I was thrilled to discover that they had vamped up their gluten-free buns. It had been quite a while since we last dined there. Last time, we ate at the restaurant on the Plaza. I think I like the one down in Leawood is a little bit better, so I suggested we go there. The Bear agreed that this time was a lot better. I had the Chicken Capri burger. The Bear had the Burger Melt. Our meals were outstanding; however, it was very crowded with noisy kids. Not that we don't enjoy kids, just not screaming kids while we are out on a date. We could have gone out again, but Saturday we stayed home.

One of the benefits of cooking at home is that you know exactly what you are putting into your food. And, we don't have any screaming kiddos to worry about, yet anyway. This meal is defiantly restaurant quality that you can make in the comfort of your own home.

Chicken, Bean, & Bacon Burrito Bowls

For the rice:
1 cup brown rice
2 1/2 cups water
Zest of one lime
Juice of 1/2 of the lime
1/4 cup cilantro

For the chicken & beans:
2 slices center cut bacon
1 yellow or white onion, chopped
1 red bell pepper, chopped
1 4 oz. boneless, skinless chicken breasts cut into 1-inch pieces
2 cups cooked pinto beans
1 14.5. oz. can diced tomatoes, undrained
1 teaspoon smoked paprika
1 teaspoon ground cumin
Salt & pepper to taste
1 cup shredded 2% cheddar cheese
2 tablespoons cilantro

To make the rice: bring 2 1/2 cups water to a boil. Add the rice. Bring to a boil, then lower the heat to a simmer. Cook until all of the liquid has been absorbed by the rice. Remove from heat, cover, and let stand for 5 minutes. Add the lime zest, juice, and cilantro. Fluff with a fork until combined and set aside.

To make the chicken & beans: heat a large non-stick skillet over medium heat. Spray with non-stick cooking spray and add the onion, bell pepper, and chicken. Cook for 15 minutes or until the chicken is cooked through for 15-20 minutes, stirring occasionally. Add the beans, tomatoes, and spices. Stir and cook until the tomato juices begin to thicken. Remove from heat. Serve over rice and top with cheese and cilantro.