CHICKEN BURRITO BOWL RECIPE
Easy & Savory ONE Seared Chicken Burrito Bowls with Delicious Cilantro Lime Sauce
Ingredients
- 1 teaspoon of cumin
- 3 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into small pieces
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1 cup uncooked extra long grain rice
- kosher salt and pepper
- 1 can 15 oz black beans, drained and rinsed
- freshly diced tomatoes
- Fresh cream
- 2 1/2 cups low sodium chicken broth
- green onions, diced
- 2 cups colby jack monterey jack or cheddar cheese
- 1/4 cup diced yellow onion
- 1 14.5 oz can diced tomatoes, drained
- Guacamole
Instructions
First, start by sautéing the onions in 2 tablespoons of olive oil until they start to soften.
Then, season the diced chicken with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
Add the chicken to the pan and cook over medium-high heat until the chicken begins to brown.
Move the chicken to one side of the pan, to the other side of the pan, add an extra tablespoon of olive oil and sauté the uncooked rice for about 2 minutes or until some grains begin to turn golden.
Stir in black beans, canned tomatoes, chicken broth, garlic powder, chili powder and cumin.
Bring to a boil, cover and reduce the heat to low.
Cook for about 20 minutes or until the rice is tender.
Season with additional salt and pepper as needed.
Sprinkle with cheese, collect and let stand 2-3 over heat to melt the cheese.
Garnish with fresh tomatoes, green onions, sour cream and guacamole. Happy Cooking Time.
