Chicken Burrito Bowls


This recipe is one of my new favourites. It’s packed with flavour and so easy to make. I combined a chicken breast, rice, beans, and tomatoes with Mexican spices. It’s so delicious and the best part is, everything cooks in just one pan, even the rice. This one-pot meal is so easy to make and it’s faster than driving to get takeout! 

Ingredients

2  skinless chicken breasts (diced into bite sized pieces)
3 tablespoon of olive oil
1/2 of a yellow onion (diced)
1 red capsicum (diced) 
1 cup of uncooked extra-long grain brown rice 
1 can of diced tomatoes (drained)
1 can of black beans or chili beans (drained and rinsed)
1/2 teaspoon of garlic powder
1/2 teaspoon of chili powder
1 teaspoon of cumin
2 1/2 cups of chicken stock
Handful of grated cheese (optional)
Salt and pepper
Freshly diced tomatoes
Diced spring onions
Sour cream and/or guacamole (optional topping) 

Method

1. Sauté the onions in 2 tablespoon of olive oil until they start to soften.

2. Season diced chicken with salt and  black pepper then add chicken to pan and cook over medium high heat until chicken has started to brown.
3. Move chicken to one side of pan and in the other side of the pan add an additional tablespoon of olive oil and sauté uncooked rice for about 2 minutes or just until some grains start to turn golden brown.

4. Stir in beans, canned tomatoes, chicken stock, garlic powder, chili powder and cumin. Bring to a simmer, cover, and reduce to a low heat.

5. Cook about 30-45 minutes or until rice is tender, stirring occasionally so it doesn't burn & stick on the bottom.

6. Season with additional salt and pepper as needed. Sprinkle with cheese, recover and let set for 2-3 off heat to melt cheese. Garnish with fresh tomatoes, green onions, guacamole and/or sour cream. 

Enjoy x




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