Have you ever gone to one of those Mexican grill restaurants where you make your own burritos and burrito bowls? I love those places. I love being able to create my own with the toppings and fillings I choose. The burrito bowls are one of my favorite things to order there.
We normally have a Mexican inspired meal at our house about once a week. Jon quickly gets tired of having tacos, so I’ve had to come up with ways to mix it up a little. There are some weeks we make taco salad, enchiladas, Mexican Taco Tower, or fajitas. This week, I was craving a burrito bowl. Jon had a late meeting for his job this week, so I made my own burrito bowl right at home. Just like at the Mexican grills, you can customize these to your own liking by using all sorts of different toppings.
Ingredients:
3 boneless, skinless chicken breasts, cut into bite-sized pieces
2 tbsp extra virgin olive oil
½ tsp salt
½ tsp ground black pepper
½ tsp paprika
¼ tsp ancho chile powder (optional)
¼ tsp chili powder
15 oz can black beans, drained
1 cup long grain white rice (not instant rice)
14.5 oz can low sodium chicken broth
10 oz can diced tomatoes with green chiles, drained (your favorite heat level: Mild, Medium, or Hot)
Shredded lettuce
Jar of your favorite nacho cheese dip or queso dip
Additional and Optional Topping Ideas: Crushed tortilla chips, jalapenos, salsa, ranch dressing, hot sauce, shredded cheese, guacamole, refried beans, grilled bell peppers and onions, chopped tomatoes, chopped avocado
In a saucepan, combine the rice and diced tomatoes with green chiles, and stir. Add in the chicken broth and bring to a boil. Once boiling, reduce the heat to a low simmer and cover. Cook for about 10-12 minutes. Remove from heat and fluff the rice with a fork.
While the rice is cooking, combine the seasonings in a small bowl: The salt, ground black pepper, paprika, ancho chile powder, and chili powder. Sprinkle the seasoning over the chicken and toss to combine.
Heat about 2 tbsp of extra virgin olive on medium heat and add in the chicken. Cook until the chicken is cooked through completely.
Add the black beans to the chicken and heat for an additional 1-2 minutes.
Assemble the burrito bowl by first layering in a spoonful of the rice then the lettuce, and cheese dip.
Top with the chicken and beans. Top with any additional favorite toppings!
- 3 boneless, skinless chicken breast, cut into bite-sized pieces
- 2 tbsp extra virgin olive oil
- ½ tsp salt
- ½ tsp ground black pepper
- ½ tsp paprika
- ¼ tsp ancho chile powder (optional)
- ¼ tsp chili powder
- 15 oz can black beans, drained
- 1 cup long grain white rice (not instant rice)
- 14.5 oz can low sodium chicken broth
- 10 oz can diced tomatoes with green chiles, drained (your favorite heat level: Mild, Medium, or Hot)
- Shredded lettuce
- Jar of your favorite nacho cheese dip or queso dip
- Additional and Optional Topping Ideas: Crushed tortilla chips, jalapenos, salsa, ranch dressing, hot sauce, shredded cheese, guacamole, refried beans, grilled bell peppers and onions, chopped tomatoes, chopped avocado
- In a saucepan, combine the rice and diced tomatoes with green chiles, and stir. Add in the chicken broth and bring to a boil. Once boiling, reduce the heat to a low simmer and cover. Cook for about 10-12 minutes. Remove from heat and fluff the rice with a fork.
- While the rice is cooking, combine the seasonings in a small bowl: The salt, ground black pepper, paprika, ancho chile powder, and chili powder. Sprinkle the seasoning over the chicken and toss to combine.
- Heat about 2 tbsp of extra virgin olive on medium heat and add in the chicken. Cook until the chicken is cooked through completely.
- Add the black beans to the chicken and heat for an additional 1-2 minutes.
- Assemble the burrito bowl by first layering in a spoonful of the rice then the lettuce, and cheese dip.
- Top with the chicken and beans. Top with any additional favorite toppings!
