When I was in college this was a recipe staple for me. I prided myself on making this up and used it for cheap and easy meals and also because it was a great filler yet still quite healthy. I have since then revamped it thanks to my knowledge of spices and seasoning, which helps to make it even more flavorful.
As a new mom with a one month old (can you believe that?!) I love this recipe because everything goes in one skillet and from start to finish takes only about 15 minutes maximum. You can mix and match your favorites and I swear this is a heck of a lot like the burrito bowls you would get at Chipotle. You certainly can’t beat that.
Double this up and store leftovers in the fridge or freezer and you can get several meals out of this one.
2 boneless skinless chicken breasts
1 can black beans
1 can of corn (or hominy)
1 jar mild salsa
1 packet steam in bag rice
Taco seasonings (I like to use a pinch of chili powder, cumin, thyme, oregano, garlic powder, and Smoked Tomato Seasoning from Spice Merchants and a tablespoon of brown sugar).
Optional: Shredded cheese, plain Greek yogurt, guacamole, cilantro, any other yummy veggies you can think of.
Cube chicken breasts and add to skillet over medium-high heat with a tablespoon of olive oil. In a small bowl combine your seasonings and mix. Sprinkle over the chicken and allow to cook through and for the brown sugar to caramelize.
Drain the beans and corn and then add to the skillet along with a jar of salsa. Allow everything to simmer for a few minutes to combine the flavors.
Then some place rice in bottom of a bowl and then top with “burrito mix.” Top with cheese, guacamole, cilantro and anything else your heart desires.
Side note: This is a wonderful way to get filling veggies into your diet. If you are vegetarian this dish would be delicious without meat or with seasoned tofu. Rock also put his inside a tortilla and had an actual burrito. Nothing is better than a super simple dinner!
What would you add to your bowl?