Chicken Burrito Bowl Easy (Print Version)
# Ingredients:
01 -
1 cup uncooked long-grain white rice.
02 -
1 can (15 oz) black beans, rinsed and drained.
03 -
1 lime.
04 -
1 cup shredded colby jack cheese.
05 -
¼ cup diced yellow onion.
06 -
2 teaspoons chili powder.
07 -
1 teaspoon paprika (smoked).
08 -
1 teaspoon garlic powder.
09 -
1 teaspoon ground cumin.
10 -
1 teaspoon onion powder.
11 -
Kosher salt and black pepper.
12 -
3 tablespoons olive oil.
13 -
2½ cups chicken broth (low sodium).
14 -
1 can (14.5 oz) diced tomatoes, drained.
15 -
1 pound boneless chicken breast, cut into small chunks.
16 -
Toppings: green onions, guacamole, sour cream, diced tomatoes.
# Instructions:
01 -
Season the chicken with a little salt and pepper. Brown it in a skillet over medium-high heat, then set it aside in the pan.
02 -
In 2 tablespoons of olive oil, cook the diced onion softly until it turns translucent.
03 -
Push the chicken to one side of the pan. Add another tablespoon of oil and toss in the rice. Toast for about 2 minutes until lightly golden.
04 -
Include beans, broth, tomatoes, and spices with the chicken and rice. Lower the heat, cover the pan, and let it cook for 20 minutes or until the rice softens.
05 -
Drizzle lime juice over the mix, sprinkle with cheese, and cover again for a couple of minutes until melted. Add your favorite toppings to serve.
# Notes:
01 -
Swap the chicken with turkey or ground beef for a different flavor.
02 -
Feel free to add corn or colorful bell peppers.
03 -
Skip the cheese if you want to make it a bit lighter.