Burrito Bowl

  • 1 recipe for Cilantro Lime Rice
  • 1 pound chicken tenderloins or breasts, cut into bite-size pieces (about 2 large chicken breasts)
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons Adobo seasoning (red top) (adobo seasoning is similar to Taco Seasoning with the addition of oregano and pepper in case want to make your own)
  • 1 pinch paprika
  • salt and pepper, to taste
  • 1 can (14 oz. or so) black beans, drained, rinsed
  • 1 small can sweet corn (I used frozen corn)
  • shredded lettuce
  • 1 tomato, diced (can also use can of diced tomatoes with chiles)
  • 1-2 cups fancy shredded cheddar or Monterey Jack cheese
  • 4 teaspoons chopped fresh cilantro
Toppings Of Choice :
  • sour cream
  • salsa
  • guacamole
  • pico de gallo
  • plain sliced avocado

  1. Cook cilantro lime rice according to directions.
  2. In a large saute or frying pan on med-high heat add 2 tablespoons Extra Virgin Olive Oil.  Add diced chicken.  Season with salt, pepper, paprika, and Adobo seasoning.
  3. While chicken is cooking, peel avocados and make your guacamole if you are doing this step (or just slice avocado for adding on top later).
  4. Open cans of black beans and corn and put in small bowls. If you’d like, you can warm, the can of beans and corn (not together).
  5. Once chicken and rice is done, you can start plating.
To Assemble: Spoon the rice into each bowl, followed by the chicken, then the toppings you choose.  End with a sprinkling of fresh cilantro on top of each bowl!

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