Burrito Bowl

Time: 45 minutes
Servings: 2-4 bowls
​Level: Easy

Ingredients: 

• 1 tablespoon olive oil 
• ½ yellow onion, diced
• ½ teaspoon ground cumin 
• ½ teaspoon oregano 
• ½ teaspoon paprika 
• 2 cloves garlic, minced
• 2 boneless, chicken breasts, cubed
• ½ cup rice 
• 1 cup chicken broth (or water) 
• ½ 16-ounce jar salsa 
• 1 15-ounce can (or box) black beans, rinsed
• ½ cup frozen, organic corn 
• Shredded cheddar cheese (optional) 
• Sour cream (optional) 
• Green onions (optional) 
• Avocado (optional) 
• Cilantro (optional) 

Tortilla chips (optional) 

Preparation:

1. Heat a shallow saucepan (with cover) to medium. Add olive oil and wait until it shimmers. 
2. Add onions and cook for about 3 minutes until the onions are translucent. 
3. Add ground cumin, oregano, paprika, and garlic until fragrant (about 30 seconds). 
4. Add cubed chicken breasts and cook for about 3-5 minutes until no longer pink. 
5. Add rice to the saucepan and toast for about 30 seconds. 
6. Add salsa and water. Bring to boil, cover the pan, and bring the temperature to low. 
7. Check the rice at about 10 minutes and give it a quick stir. Cook for another 8 minutes. 
8. Add black beans and corn and stir. Cook for another 1 minute, covered. 
9. Turn the heat off and remove the saucepan from the stove. Give a quick stir and re-cover the pan. Keep covered for a few more minutes. 
10. Scoop the rice and chicken in a bowl. Top with whatever ingredients you have on hand—cheese, sour cream, green onions, avocado, cilantro, tortilla chips, or whatever your imagination allows! 
11. Enjoy!

Print Recipe!