"chipotle" Style Chicken Burrito Bowls
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1 cup sour cream
- 1 can black beans
- 1/4 teaspoon cumin
- extra virgin olive oil
- 1 package taco seasoning
- 1 pinch pepper (optional)
- 1 pinch paprika
- 1 can diced tomatoes with chiles and cilantro (if you c
- 1 can sweet corn
- 3 -4 chicken breasts shredded
- 1 box goya mexican rice or 1 (8 ounce) box jasmine ric
- 1 teaspoon fresh cilantro
- 1/2 teaspoon adobo seasoning (red top)
- 1 pinch salt (optional)
- 1 package guacamole seasoning mix
- 1 -2 avocado
- lettuce shredded (optional)
- 1 -2 cup of shedded cheddar cheese or 1 -2 cup
- Carbohydrate 31.5394370778717 g
- Cholesterol 16.8187500142177 mg
- Fat 7.96784396437917 g
- Fiber 7.94162529227567 g
- Protein 9.3753180223208 g
- Saturated Fat 3.66195172093895 g
- Serving Size 1 1 serving(s) (181g)
- Sodium 157.763254230223 mg
- Sugar 23.5978117855961 g
- Trans Fat 0.457164940999433 g
- Calories 222 calories
Cut up chicken and add cumin, taco seasoning salt + pepper, paprika, and Adobo, set to the side;. Cook rice according to the directions on the box. In a large saute or frying pan on med-high heat, estimate and add 2 tablespoons Extra Virgin Olive Oil;. Add chicken. While chicken is cooking, peel avacados and make guacamole according to package directions. Refrigerate. Open cans of black beans, corn, diced tomatoes with chiles and cilantro and put in small bowls. If you'd like, you can warm, the can of beans and corn (not together, or together). Don't warm the can of diced tomatoes, unless you like warm salsa/tomato mixture. Once chicken and rice is done, you can start plating. Letting everyone add the toppings of their choice is part of the fun of the meal! P.S. Suggestion for plating - put shredded lettuce in bowl or plate first - then add rice, then chicken, then toppings (guacamole, black beans, cheese, corn, diced tomato mixture, sour cream, or anything else you think would be good).
