Burrito Bowl
Rice, Beans, Chicken and veggies cooked with spices in Spanish style
Servings Prep Time
4people 15minutes
Cook Time Passive Time
40minutes 40minutes
Servings Prep Time
4people 15minutes
Cook Time Passive Time
40minutes 40minutes
Ingredients
Instructions
  1. To prepare the marinade, pour the lime juice, olive oil and water into a large resealable bag. Add the garlic, sugar, salt, cumin, smoked paprika, onion powder and chili powder. Seal bag and shake to combine. Add the chicken to the bag of marinade, seal and place in fridge – marinate at least 30 minutes. You can even do it overnight.
  2. Preheat a grill, grill pan or skillet over medium high heat. Add the chicken and cook for 5-6 minutes on each side or until cooked through.
  3. Chop the cooked chicken into bite sized pieces.
  4. Add onions, bell peppers and corn to the same skillet after taking the chicken out.
  5. Place the rice in a large bowl; add the cilantro, lime juice and salt and pepper to taste; toss to coat the rice evenly.
  6. Add the beans and saute them on low heat for 5-7 minutes.
  7. Divide the rice between 4 bowls.
  8. Arrange the chicken, beans, salsa, avocado, sour cream and bell peppers on top of the rice. Serve immediately.
Recipe Notes

 

  • This can be made with Quinoa too. You can contact me for the changes in recipe.