Chicken Burrito Bowl

Hi friends! What are you thinking of recipe week so far? Today I have another scrumptious recipe to share with you. The best part is-you can make the whole thing in the same pan!

Here's what you need:

1 pound or about 4 cups of chicken breasts defrosted and cubed into 1" pieces

3 T. olive oil

1 cup uncooked brown rice

1 14.5 oz can of diced tomatoes, drained

1 15 oz. can of black beans, drained and rinsed

1/2 t. garlic powder

1/2 t. chili powder

1 t. cumin

2 1/2 c. chicken broth

2 cups of cheese (we used Colby and Monterey Jack)

Salt and pepper to taste

Optional: fresh toppings to add-tomatoes, green onions, sour cream, guacamole, cheese, salsa, etc.

Here's what you do:

Begin warming 2 tablespoons of olive oil in a large pan

Season diced chicken with a little salt and pepper.

Add chicken to pan and cook over medium high heat until chicken has started to brown.

Move chicken to one side of the pan. On the other side of the pan add an additional tablespoon of olive oil and sauté uncooked rice for about 2 minutes or until some grains begin to turn golden brown.

Stir in black beans, canned tomatoes, chicken broth, garlic powder, chili powder and cumin.

Bring to a simmer, cover, and reduce heat to low.

Cook for about 20 minutes or until rice is tender.

Season with additional salt and pepper as needed.

Sprinkle with cheese, recover and let set for 2-3 minutes without heat to melt cheese.

If you have it, garnish with fresh toppings. I did not have any so we just ate it as is. We paired ours with some strawberries for a fresh summery meal. We had enough for leftovers, but only one meal because it was so tasty! I am sure it would have made a great lunch over tortilla chips or in a wrap as well. Let me know what you think. See you again tomorrow friends!