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One-Pot Chicken and Black Bean Burrito Bowls
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One-Pot Chicken and Black Bean Burrito Bowls

45 minPara 8Nutri-Score B€€
de @beaninstitute9 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

8 personas
  • boneless, skinless chicken thighs (cut into 1-inch cubes)Carne680 g
  • olive oilDespensa15 ml
  • yellow onion (diced)Frutas y verduras1 pieza
  • jalapeño (seeded and minced (optional))Frutas y verduras1 pieza
  • long-grain white rice (uncooked)Cereales185 g
  • black beans (canned, drained and rinsed)Despensa425 g
  • diced tomatoes (canned, with juices)Despensa410 g
  • frozen cornFrutas y verduras165 g
  • chicken brothDespensa480 ml
  • lime (juiced (half a lime))Frutas y verduras1 pieza
  • chili powderEspecias6 g
  • ground cuminEspecias2 g
  • smoked paprikaEspecias2 g
  • garlic powderEspecias3 g
  • onion powderEspecias2 g
  • dried oreganoEspecias1 g
  • kosher saltEspecias3 g
  • black pepperEspecias1 g
  • shredded cheese (for topping)Lácteos120 g
  • sour cream or Greek yogurt (for topping)Lácteos120 g
  • avocado (diced, for topping)Frutas y verduras1 pieza
  • fresh cilantro (for topping)Frutas y verduras15 g
  • green onions (sliced, for topping)Frutas y verduras2 piezas
  • hot sauce (for topping)Despensa30 ml

por ración

Nutrición

328kcal

Carbohidratos
31 g
Proteínas
22 g
Grasas
13 g
Adaptar utensilios

lo que usará

Utensilios

  • Cocotte
  • wooden spoon
  • fork

paso a paso

Preparación

  1. Soften the onion and jalapeño

    • Heat the olive oil in a large Dutch oven or deep skillet over medium-high heat.
    • Add the onion and jalapeño and cook until softened.
    Paso 1

  2. Brown the chicken with the seasonings

    • Add the cubed chicken along with the chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt and pepper (or taco seasoning).
    • Cook, stirring occasionally, until the chicken is browned.
    Paso 2

  3. Toast the rice

    • Stir in the uncooked rice and heat, stirring, so it coats the spices.
    Paso 3

  4. Add the liquids and beans

    • Add the chicken broth, diced tomatoes with their juices, black beans and frozen corn.
    • Stir well, scraping the bottom of the pot.
    Paso 4

  5. Simmer until the rice is tender

    • Bring to a gentle boil, stirring occasionally so the rice doesn't stick to the bottom.
    • Reduce the heat to low, cover and simmer until the rice is tender and the liquid is absorbed.
    Paso 5

  6. Rest and finish with lime

    • Remove from the heat and let stand, covered.
    • Fluff with a fork and stir in the lime juice.
    Paso 6

  7. Serve with toppings

    • Divide into bowls and top with shredded cheese, sour cream, avocado, cilantro, green onions, lime wedges and hot sauce.
    • Leftovers can be frozen without toppings and reheated with a splash of broth or water.
    Paso 7
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