There is something about late October. Family schedules usually pick up in craziness. The weather is noticeably cooler and the days are shorter. This is usually the time of year when we start craving comfort foods. This is also the time of year when families start to look for easy to make meal options that will please lots of different palates. Well, friends, today I have a “method” that checks both of these boxes.

If that wasn’t enough, this recipe also requires only a slow cooker or InstaPot to create. Yay for minimal cleanup! And you can adjust the amounts for leftovers (which reheat well). Double yay for easy prep!

What is this magical concoction you ask? Well, I’ll tell you. Burrito bowls. When word gets out how easy these crowd pleasing bowls are to create, Chipotle might see a drop in business. Well, probably not, because in all seriousness… Chipotle. But, if you don’t live near one or just want a healthier option for your family that takes about the same amount of time as the drive in, read on.

As is my usual schtick, I cook by method more than by recipe, so the amounts I have listed below are rough. Feel free to adjust to your tastes.

Ingredients

1 ½ pounds of meat (chicken, pork, beef, whatever type you like will work or you could sub with mushrooms to make this vegetarian)

Chili powder, onion powder, garlic powder, cumin, salt and pepper

4 cups of stock, divided

½ cup jarred salsa

1 can of black or pinto beans, rinsed and drained

2 cups of long grain rice (white or brown will both work, but brown might need more liquid)

1 bell pepper, diced

1 cup frozen corn

Serve with shredded cheddar, diced avocado, sour cream, tortilla chips, more salsa, and cilantro

Directions

          Place the meat (or mushrooms) in the bottom of a 4 quart or larger slow cooker. Sprinkle liberally with seasonings. Pour 1 cup of stock and ½ cup of salsa into slow cooker around the meat. Set the slow cooker to low and walk away for a bit. After about 4 hours, dump in the beans, rice, pepper, and corn. Cover with the remaining 3 cups of stock. Stir a bit to combine. Recover the slow cooker. After 3 more hours, uncover and using two forks, shred the meat in the bottom of the slow cooker. Stir to combine with the rice and beans. If there isn’t liquid left, add a half cup of water. Recover for another ½ to full hour. Serve with desired toppings.

I usually start this in the morning before I leave the house, do the rice and beans step at lunchtime, and then shred about 45 minutes before serving. If you are worried about the rice sticking to the sides, you can coat the slow cooker with Pam. And, again, feel free to omit, change, add, or tweak any of the ingredients.

Leftovers, and unless you are feeding a literal crowd or you haven’t eaten in three days, you will have them, will keep in the fridge for several days. Just scoop out, reheat, and top as desired.

Let me know in the comments if you try these out!

Until next time, be well friends!