Chicken Burrito Bowl Easy (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 cup uncooked extra-long grain rice
02 -
3 tablespoons olive oil
03 -
1 (14.5 oz) can diced tomatoes, no liquid
04 -
1 pound chicken breast, sliced small
05 -
1/4 cup diced yellow onion
06 -
1 (15 oz) can black beans, rinsed and drained
→ Seasonings
07 -
2 teaspoons chili powder
08 -
1 teaspoon onion powder
09 -
1 teaspoon smoked paprika
10 -
1 teaspoon cumin
11 -
1 teaspoon garlic powder
12 -
Salt and pepper as needed
→ Liquid & Toppings
13 -
1 cup colby jack, monterey jack, or cheddar cheese
14 -
2 1/2 cups low-salt chicken broth
15 -
Juice from 1 lime
16 -
Chopped green onions to sprinkle on top
17 -
Fresh chopped tomatoes for garnish
18 -
Guacamole for serving
19 -
Sour cream on the side
# Instructions:
01 -
Add 2 tablespoons olive oil to a big skillet and cook onions until they soften up.
02 -
Sprinkle chicken pieces with 1/2 teaspoon black pepper and 1 teaspoon kosher salt. Toss into skillet and cook over medium-high until golden spots appear.
03 -
Move chicken out of the way in the pan. On the empty spot, pour in 1 tablespoon olive oil and stir in dry rice. Let it cook a couple of minutes until some grains get a golden tint.
04 -
Pour in the broth, beans, tomatoes, and all the spices. Bring everything to a simmer, then lower the heat, put on the lid, and let it cook for about 20 minutes until the rice is soft.
05 -
Taste and adjust seasonings. Squeeze lime juice on top, sprinkle the cheese, and cover for a couple of minutes to melt. Add chopped tomatoes, green onions, sour cream, and guacamole before serving.
# Notes:
01 -
Toss in some bell peppers or jalapeños when you’re cooking the onions for extra kick.
02 -
Add frozen corn in the last few minutes of cooking if you want.
03 -
You can swap out the chicken for ground beef or turkey.
04 -
Leave out the cheese if you’re trying to keep it lighter.