Friday, November 7, 2014

One-Pan Chicken Burrito Bowls

This is scrumptious! It's warm, filling and easy. It certainly hits the spot!  Best of all... it is all cooked in one pan!!!! Yay!


1-2 chicken breasts, uncooked and diced up
1/2 onion
1 1/2 cups of rice
3 cups chicken broth
1 can black beans, rinsed and drained
1 can (14.5 oz) diced tomatoes
1 tsp cumin
1/2 tsp garlic powder
1/2 tsp chili powder
Pinch of salt
2 cups shredded colby jack cheese

For garnish:
Diced tomato
Sour cream
Green onions
Guacamole (I just mash two avocados with a little lime juice and garlic powder and salt)

Alright, heat a little oil in a large skillet with lid. Add chicken and onion. Cook until chicken is nearly done and push to side of pan. Add rice and toast it in the pan for a few minutes. 

Add broth and seasonings (I also like to add a tablespoon of taco seasoning, this really adds flavor). Stir well and add canned tomatoes and beans. Bring to a boil then reduce heat, cover, and simmer for 25 minutes.

Once the rice is completely cooked and water absorbed,  give it a good stir and then top with cheese.  Replace the lid and let sit until cheese melts. Top with sour cream, guacamole,  tomato and onion!

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