“The best meals are those prepared by loving hands.” - Ken Poirot
It's mid-week, and things are busy in your house. Am I right? Or maybe you had a busy day at work or school and you don't really feel much like cooking, but still want to put a nourishing meal on the table with minimal effort. With a few pantry items and some leftover chicken, you can do just that! A week ago or so, we had leftover rotisserie chicken and in the back of my mind I thought that Chicken Burrito Bowls would be an easy and delicious way to use that up. It ended up being a big hit with my husband and daughter, and it was super easy.The beauty of it is you can totally customize it to your taste (be sure to check out some variations at the bottom of the post). Here is how I went about it.
Chicken Burrito Bowls- serves 4
4 cups cooked and seasoned seasoned brown rice*
4 cups diced left-over roast chicken, reheated gently in the microwave
1/2 cup frozen corn kernels, thawed
3/4 cups black beans, rinsed and drained
Your favorite prepared tomato-based salsa
Low-Sodium Chicken broth
1 teaspoon taco seasoning**
1 cup shredded cheese (Cheddar, Colby-Jack, Jalapeno-Jack, )
diced avocado -optional
chopped fresh cilantro-optional
diced fresh tomato-optional
sliced geen onions-optional
1. Cook rice according to package directions, substituting salsa for one fourth of the liquid called for and using chicken broth in place of remaining amount of water called for.
2. When rice is done, stir in corn, black beans and 1 tablespoon chopped cilantro (optional). Remove pot from burner and keep covered until ready to use..
3. Sprinkle diced chicken with taco seasoning; stir to evenly distribute.
4. Into each of the 4 bowls, place 1 cup of the rice. Make a well in the middle of the rice. Into the well place the chicken.
5. Drizzle about 1/4 cup of your prepared salsa on top of chicken then sprinkle each bowl with cheese
6. If desired microwave bowls to melt cheese (or if bowls are oven-proof, feel free to place them under broiler to melt). Top with your favorite garnishes as listed above. Serve with a nice green salad and some fresh fruit.
Variations: Shrimp burrito bowl- Saute 1 pound thawed, peeled and de-veined shrimp tossed with 2-3 teaspoons of taco seasoning in a skillet with 2 tablespoons of olive or coconut oil just until opaque. Squeeze the juice of 1/2 lime over the top. Toss to coat. Substitute for chicken.
Beef Burrito Bowl: cook 1 pound of ground beef in skillet until browned. Stir in 3 tablespoons taco seasoning (or to taste) and 1 cup of water (if using store bought seasoning, follow package directions). Simmer, stirring until water is evaporated and meat is thoroughly seasoned, about 10-15 minutes, adding more water as needed. Taste and adjust seasoning accordingly. Substitute for chicken.
Re-fried Beans: Add 1/2 cup of re-fried beans that have been heated to the bottom of the bowl before adding in chicken.Season if desired with taco seasoning. Or for vegetarian option, use re-fried beans in place of meat; substitute vegetable broth for chicken broth in rice.
* Different brands may call for different liquid to rice ratios, so be sure to follow the instructions for cooking rice on the package you are using. You want it to yield 4 cups cooked, approximately.
** Taco seasoning: I make my own, but you can use store bought, if you prefer.
1 Tablespoon chili powder
2 teaspoons onion powder
1 1/4 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon dried oregano
1/2 teaspoon sea salt
Place all ingredients in a bowl. Whisk or stir together well to evenly combine. Recipe can be easily doubled or tripled. Store any leftovers in an airtight container for future use. Stir before using.