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:
- Saute onions in a large deep skillet in 2 Tbsp. olive oil over medium-high heat for about 3 minutes.
- Add chicken to the skillet and season with salt and pepper. Cook until chicken starts to brown.
- Scoot chicken and onions to one side of the skillet and add remaining 1 Tbsp. olive oil.
- Add uncooked rice and saute for about 2 minutes, until they start to turn golden brown.
- Stir in canned tomatoes, black beans, chicken broth, garlic powder, chili powder, and cumin.
- Bring the mixture to a simmer, then reduce heat to low and cover.
- Cook for 20 minutes or until rice is tender.
- Turn off heat. Cover mixture with cheese then cover the skillet and let sit for 2 to 3 minutes or until cheese has melted.
- Top with diced roma tomatoes, green onons, sour cream, and guacamole. Serve.
Recipe from No. 2 Pencil
Posted on Fantastical Sharing of Recipes