Chicken Burrito Bowl Easy (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 cup uncooked extra-long grain rice
02 -
1/4 cup diced yellow onion
03 -
1 pound chicken breast, chopped into small pieces
04 -
3 tablespoons olive oil
05 -
1 (15 oz) can of rinsed black beans
06 -
1 (14.5 oz) can tomatoes, drained and diced
→ Seasonings
07 -
2 teaspoons chili powder
08 -
1 teaspoon smoked paprika
09 -
1 teaspoon garlic powder
10 -
1 teaspoon onion powder
11 -
1 teaspoon cumin
12 -
Salt and pepper as needed
→ Liquid & Toppings
13 -
2 1/2 cups chicken stock with reduced sodium
14 -
1 cup shredded colby jack, cheddar, or monterey jack cheese
15 -
1 fresh lime, juiced
16 -
Sour cream for serving
17 -
Guacamole for serving
18 -
Chopped green onions for garnish
19 -
Fresh diced tomatoes for garnish
# Instructions:
01 -
Sprinkle chicken with some salt and pepper, then put it in a hot skillet on medium-high heat. Stir it around until it gets nice and brown.
02 -
Pour 2 tablespoons of olive oil into the pan and add the onions. Cook them until they’re softening up.
03 -
Slide the chicken to one side of the pan. Drizzle a little more olive oil on the other side and stir in the uncooked rice. Let it toast for a couple of minutes until it looks golden in spots.
04 -
Toss in the beans, tomatoes, chicken broth, and spices. Bring the whole mixture to a simmer, then reduce the heat to low, cover the pan, and let it go for about 20 minutes, or until the rice is soft.
05 -
Taste and adjust the seasonings. Squeeze lime juice over everything, sprinkle the cheese on top, cover, and let it melt for a couple of minutes. Serve topped with fresh tomatoes, green onions, sour cream, and guac.
# Notes:
01 -
For more flavor, toss in some diced bell peppers or jalapeños while cooking the onions.
02 -
If you want, add some frozen corn in the last few minutes of cooking.
03 -
Ground turkey or ground beef works just as well instead of chicken.
04 -
If you’d rather keep it lighter, skip the cheese altogether.