One Pot Chicken Burrito Bowl

What you need:

• 3 Tbsp. olive oil
• 1 small yellow onion, diced
• 1 lb. boneless skinless chicken breasts, diced
• 1 cup long grain rice
• 1 can (14.5 oz.) diced tomatoes, drained
• 1 can (15 oz.) black beans, drained and rinsed
• 2 1/2 cups chicken broth
• 1/2 tsp. garlic powder
• 1/2 tsp. chili powder
• 1 tsp. cumin
• 2 cups shredded colby jack, monterey jack, or cheddar cheese
• Salt and pepper, to taste
• 1-2 roma tomatoes, diced, for serving
• Diced green onions, for serving
• Sour cream, for serving
• Guacamole, for serving

Directions:

1. Saute onions in a large deep skillet in 2 Tbsp. olive oil over medium-high heat for about 3 minutes.
2. Add chicken to the skillet and season with salt and pepper. Cook until chicken starts to brown.
3. Scoot chicken and onions to one side of the skillet and add remaining 1 Tbsp. olive oil.
4. Add uncooked rice and saute for about 2 minutes, until they start to turn golden brown.
5. Stir in canned tomatoes, black beans, chicken broth, garlic powder, chili powder, and cumin.
6. Bring the mixture to a simmer, then reduce heat to low and cover.
7. Cook for 20 minutes or until rice is tender.
8. Turn off heat. Cover mixture with cheese then cover the skillet and let sit for 2 to 3 minutes or until cheese has melted.
9. Top with diced roma tomatoes, green onons, sour cream, and guacamole. Serve.

Recipe from No. 2 Pencil

Posted on Fantastical Sharing of Recipes