ONE POT CHICKEN BURRITO BOWL (Page 2 ) | June 26, 2025
Annonce:
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Instructions
- Sear the chicken:
Heat oil in a large skillet or Dutch oven over medium-high heat.
Add diced chicken, season with salt, pepper, and half the chili powder/cumin.
Sear until golden (about 5–6 minutes). Remove and set aside. - Sauté aromatics:
In the same pot, add onion and cook until softened (about 3 minutes).
Stir in garlic and cook 30 seconds. - Add rice & liquids:
Add uncooked rice, diced tomatoes, black beans, corn, remaining spices, and chicken broth. Stir well. - Return chicken & simmer:
Add chicken back in, bring everything to a boil, then reduce to low.
Cover and simmer for 18–22 minutes, or until rice is cooked and liquid is absorbed. Stir occasionally. - Finish & serve:
Once cooked, stir in lime juice and sprinkle with cheese. Cover for 2–3 minutes to melt cheese. - Top & enjoy:
Serve hot with avocado slices, sour cream, cilantro, hot sauce, or tortilla chips on the side.
Tips & Variations:
- Make it vegetarian by omitting chicken and using veggie broth.
- Spice it up with jalapeños or chipotle in adobo.
- Store leftovers in the fridge for up to 4 days — it reheats great!
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