One Pot Chicken Burrito Bowl #shorts

Loads of flavorful chicken, rice, beans and veggies simmered with amazing spices and smothered in cheese in one pot and ready in 30 minutes!! Recipe at the bottom 👇, tap the link below for full info.

Ingredients
• 1-pound boneless chicken breast cut into 1-inch pieces
• 3 tablespoons olive oil divided
• ¼ onion diced
• 1 cup extra-long grain white rice uncooked
• 14.5 ounces diced tomatoes canned, drained
• 15 ounces black beans canned, drained
• 2 ½ cups chicken broth
• 2 teaspoons chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• ½ cup Monterey jack cheese shredded
• ½ cup cheddar cheese shredded
For Topping
• Freshly diced tomatoes
• Green onions, sliced
• Limes
• Sour cream or crèma lima
Instructions
Dice chicken, onion, tomatoes, and green onions. Shred cheese.
Heat two tablespoons of olive oil over medium-high heat. Add onions, and sauté for 5 minutes, or until translucent.
Add in chicken, and sauté for 4-5 minutes, until beginning to brown.
Move chicken and onions to one side of pan. Add remaining olive oil and rice to pan, and sauté for 2 minutes, until lightly toasted.
Add tomatoes, black beans, broth and spices, stirring to combine. Bring to a boil; reduce heat, cover and simmer 20 minutes, until liquid is absorbed and rice is tender.
Remove from heat, add in both cheeses, then cover pan for an additional 2 minutes, or until cheese is melted.
Serve immediately with your favorite toppings.

Music: 1997
Musician: EnjoyMusic

[imapampchef]

Loads of flavorful chicken, rice, beans and veggies simmered with amazing spices and smothered in cheese in one pot and ready in 30 minutes!! Recipe at the bottom 👇, tap the link below for full info.




Ingredients
• 1-pound boneless chicken breast cut into 1-inch pieces
• 3 tablespoons olive oil divided
• ¼ onion diced
• 1 cup extra-long grain white rice uncooked
• 14.5 ounces diced tomatoes canned, drained
• 15 ounces black beans canned, drained
• 2 ½ cups chicken broth
• 2 teaspoons chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• ½ cup Monterey jack cheese shredded
• ½ cup cheddar cheese shredded
For Topping
• Freshly diced tomatoes
• Green onions, sliced
• Limes
• Sour cream or crèma lima
Instructions
Dice chicken, onion, tomatoes, and green onions. Shred cheese.
Heat two tablespoons of olive oil over medium-high heat. Add onions, and sauté for 5 minutes, or until translucent.
Add in chicken, and sauté for 4-5 minutes, until beginning to brown.
Move chicken and onions to one side of pan. Add remaining olive oil and rice to pan, and sauté for 2 minutes, until lightly toasted.
Add tomatoes, black beans, broth and spices, stirring to combine. Bring to a boil; reduce heat, cover and simmer 20 minutes, until liquid is absorbed and rice is tender.
Remove from heat, add in both cheeses, then cover pan for an additional 2 minutes, or until cheese is melted.
Serve immediately with your favorite toppings.

Music: 1997
Musician: EnjoyMusic