Chicken and Rice Burrito Bowl
Looking for a quick and easy meal that packs a flavorful punch? This chicken and rice burrito bowl is the perfect answer to your mid-week dinner dilemmas. Bursting with the tastes of Mexico, it combines seasoned chicken, fluffy rice, and a range of fresh toppings all in one bowl. Best of all, it’s customizable to your liking and great for meal prep!
Ingredients:
- 1 tbsp olive oil
- 2 boneless, skinless chicken breasts, diced
- 1 tbsp taco seasoning
- 1 cup rice
- 2 cups chicken broth or water
- 1 can black beans, drained and rinsed
- 1 cup corn kernels, fresh or frozen
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely chopped
- 1 lime, cut into wedges
- 1/2 cup fresh cilantro, chopped
- Shredded cheese, sour cream, and salsa, for serving
Instructions:
- Start by preparing the rice. In a medium saucepan, bring the chicken broth to a boil, then stir in the rice. Reduce heat to low, cover, and let it simmer for about 18 minutes, or until the liquid is absorbed and the rice is tender.
- While the rice is cooking, heat the olive oil in a skillet over medium heat. Add the diced chicken and taco seasoning, tossing to coat the chicken evenly. Cook until the chicken is browned and cooked through, about 5-7 minutes. Set aside.
- If using frozen corn, thaw it by placing it in a colander and running it under warm water. Drain the black beans and rinse thoroughly.
- To assemble the burrito bowls, divide the cooked rice between four bowls. Top each with an equal amount of the seasoned chicken, black beans, corn, avocado slices, cherry tomatoes, and red onion.
- Squeeze fresh lime juice over each bowl and garnish with chopped cilantro.
- Finish off each bowl with your desired amount of shredded cheese, a dollop of sour cream, and a spoonful of salsa.
- Serve immediately and enjoy your homemade chicken and rice burrito bowl!
Tips and Variations:
- For a vegetarian option, swap the chicken for tofu or extra beans.
- Add a spicy kick with sliced jalapeños or a pinch of cayenne pepper mixed into the rice.
- Try using brown rice or quinoa for a whole-grain alternative.
- Make it low-carb by substituting cauliflower rice in place of regular rice.
- Personalize your toppings with other favorites like bell peppers, zucchini, or sautéed spinach.
This chicken and rice burrito bowl is not just satisfying and versatile, but it also brings a homemade touch to a classic takeout favorite. It’s perfect for a family dinner or for meal-prepped lunches throughout the week. Enjoy!