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DELICIOUS ONE-PAN CHICKEN BURRITO BOWL RECIPE

This recipe for One-Pan Chicken Burrito Bowls is one of my new favorites. It’s packed with flavor and so easy to make. I combined boneless, skinless chicken breast, Mexican rice, black beans, and tomatoes with Mexican spices. It’s so delicious and the best part is, everything cooks in just one pan, even the rice. This one-pot meal was a huge hit with my family and it’s faster than driving to get takeout! You can find the slow cooker version of this chicken burrito bowl recipe here! 

Originally, I had been focusing on creating a one-pan Mexican casserole with rice. When I mentioned my idea for my husband, '' he said,"seems good, such as what you'd place in a chicken burrito." I thought this was a far better name and explained the dish much better! We served ours in bowls, but this dish will be excellent wrapped in a tortilla. A fast method to generate homemade chicken burritos!
DELICIOUS ONE-PAN #CHICKEN #BURRITO BOWL #RECIPE
Ingredients
  • 1 pound boneless skinless chicken breasts, diced into bite sized pieces
  • 3 tablespoon of olive oil
  • 1/4 cup of diced yellow onion
  • 1 cup of uncooked extra-long grain rice
  • 1 14.5 oz can of diced tomatoes drained
  • 1 15 oz can of black beans drained and rinsed
  • 1/2 teaspoon of garlic powder
  • 1/2 teaspoon of chili powder
  • 1 teaspoon of cumin
  • 2 1/2 cups of low-sodium chicken broth
  • 2 cups of colby jack monterey jack or cheddar cheese
  • kosher salt and pepper
  • freshly diced tomatoes
  • diced green onions
  • sour cream
  • guacamole
Directions

  1. Start by sautéing onions in 2 tbsp of olive oil until they begin to soften.
  2. Season diced chicken with 1 teaspoon of kosher salt and 1/2 tsp of black pepper.
  3. Add chicken to pan and cook over medium high heat until chicken has begun to brown.
  4. Transfer chicken to one side of pan, at the opposite side of the pan add an extra tablespoon of olive oil and sauté raw rice for around two minutes or just until some grains begin to turn golden brown.
  5. Stir in black beans, canned tomatoes, chicken broth, garlic powder, chili powder and cumin.
  6. Bring to a simmer, cover and reduce heat to low.
  7. Cook about 20 minutes or until rice is tender.
  8. Season with additional salt and pepper as needed.
  9. Sprinkle with cheese, recuperate and let set for 2-3 off heat to melt cheese.
  10. Garnish with fresh tomatoes, green onions, sour cream and guacamole.

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