One Pot Chicken Burrito Bowls
Description
Make this delicious Mexican dish the way it is or tailor it to your own tastes. Variations include chopped bell peppers, diced canned green chilies, or corn. Before eating, serve with your choice of toppings. Serve with tortillas or corn chips, if desired
Ingredients
1 lb. boneless, skinless chicken breasts, diced into bite sized pieces
3 T. olive oil
1/4 c. diced yellow onion
1 c. uncooked extra-long grain rice
14.5 oz. can diced tomatoes, drained
15 oz. can black or pinto beans, drained, rinsed and drained again
1/2 t. garlic powder
1/2 t. chili powder
1 t. cumin
2 1/2 c. low-sodium chicken broth/stock
2 c. Colby Jack, Monterey Jack or Cheddar cheese
1 t. kosher salt, or to taste
1/2 t. freshly ground black pepper, or to taste
Toppings:
freshly diced tomatoes
diced green onions
sour cream
guacamole
salsa
chopped lettuce
cilantro
Directions
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Wash chicken and pat dry with paper towels; dice.
Sauté onions in 2 T. olive oil until onions start to soften.
Season diced chicken with 1 t. kosher salt and 1/2 t. black pepper.
Add chicken to pan; cook over medium high heat until chicken starts to brown.
Move chicken to one side of pan; on the other side of the pan, add an additional T.olive oil; sauté uncooked rice for about 2 minutes or just until some grains start to turn golden brown. Stir in black beans, canned tomatoes, chicken broth/stock, garlic powder, chili powder and cumin. Bring to a simmer; cover; reduce heat to low.
Cook 20 minutes or until rice is tender. Season with additional salt and pepper, as needed. Sprinkle with cheese; cover; let sit for 2-3 off the heat to melt cheese.
Garnish with fresh tomatoes, green onions, sour cream and guacamole, as desired.
4-5 servings.