Chicken Burrito Bowls

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Recipe by South Your Mouth

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Chicken Burrito Bowls

2 pounds boneless, skinless chicken breasts

1 packet fajita seasoning

3 tablespoons vegetable oil

1 batch Mexican Rice (recipe below)

1 can pinto or black beans, heated and ready to serve

2 cups finely shredded cheddar cheese

Toppings of choice:

Chopped cilantro

Pico de gallo

Salsa

Guacamole

Avocado slices

Diced onions

Diced tomatoes

Sliced black olives

Sour cream

Fresh lime juice


Add chicken breasts, fajita seasoning and vegetable oil to a large bowl and toss to combine (I used my hands). If your chicken breasts are super thick, slice them into two thin cutlets (or buy cutlets if available).


Heat a large skillet over medium-high heat. Add chicken breasts to skillet and cook in a single layer for about 5-7 minutes on each side or until chicken is cooked through. Cook in batches if necessary to avoid overcrowding the pan.


Let chicken rest 5 minutes then cut into bite-sized pieces.


To assemble bowls, add a layer of rice, then beans, then chicken, then cheese. Top with toppings of choice. I served everyone a prepared bowl of rice, beans, chicken and cheese and set the table with all the toppings so everyone could add what they like!


Mexican Rice

1/4 cup butter

1 cup uncooked long-grain white rice

1 small onion diced (optional)

2 cloves garlic, minced

2 cups vegetable or chicken broth

1/8 teaspoon chili powder

Salt to taste


Sauté rice and onion in butter over medium-high heat for 3 minutes. Add garlic and continue cooking until rice has started to brown and gives off a nutty aroma (about 5 minutes total cooking time).


Add rice, broth and chili powder to a 1-quart baking dish. Salt to taste if necessary (you want the broth to be as salty as you want your rice).


Cover dish with a fitted lid and microwave on high for 10 minutes. Reduce heat to 50% then microwave for an additional 10 minutes. Fluff rice with a fork before serving.


*You can also cook, covered, in the oven at 350 degrees for one hour or on the stove for 20 minutes on medium-low, stirring occasionally.