Kathleen Rear

This makes about 6 servings so make room in the fridge for leftovers or invite some folks over! It’s even better the next day for lunch!

Chicken Burrito Bowls

1 pound Chicken Boneless Skinless Thighs or Breasts
3 tablespoons Olive Oil
1/4 cup Diced Onion
1 cup uncooked Long Grain Rice
1 14oz can Diced Tomatoes (drained)
1 15oz can Black Beans (drained and rinsed)
1/2 teaspoon Garlic Powder
1/2 teaspoon Chili Powder
1 teaspoon Cumin
2 1/2 cups Chicken Stock or Broth
Salt & Pepper

Toppings:
Fresh Tomatoes
Diced Green Onion
Sour Cream
Shredded Cheese
Guacamole
Corn chips

In a large saute pan with a lid, saute the onion in 2 tablespoons of olive oil over medium heat, until softened (about 3 minutes)
Dice the chicken into bite size pieces and season with salt and pepper.
Add the chicken to the onions in the pan and cook until browned.
Move the chicken to one side of the pan and add the rest of the olive oil, (1 tablespoon) the uncooked rice and toast for 2 or so minutes.
Stir in the beans and canned tomatoes, chicken stock, garlic powder, chili powder, and cumin. Stir until well combined.
Reduce heat to (low) a simmer and cover. Cook for 20-25 minutes or until rice is tender.
After cook time fluff the rice-beans mixture with a fork and serve with toppings.

Psst! If you’d like to make this vegetarian substitute the chicken broth for veggie stock and omit the chicken.

Print this recipe? Chicken Burrito Bowls