Chicken and Rice Burrito Bowls

Name: Chicken and Rice Burrito Bowls
Prep time: 15 min
Total time: 50 min
Yield: 4 - 6 Servings
Ingredients: 1u00bd tablespoons canola or vegetable oil; 1 medium yellow onion, diced; 2 cloves garlic, minced; 1 tablespoon chili powder; 1u00bd teaspoons ground cumin; 1 cup low-sodium chicken broth, divided; 1u00bd pounds boneless, skinless chicken thighs, cut into 1-inch pieces; Kosher salt; Freshly ground black pepper; 1 (15-ounce) can black beans, drained and rinsed; 1 cup frozen corn kernels; 1 (16-ounce) jar salsa; 1 cup long-grain white rice; u00bd cup sharp cheddar cheese, shredded; u00bc cup cilantro, coarsely chopped (optional)

By Beans, Cheese, Chicken, Mexican, Rice Instant Pot / Pressure Cooker, Sautéing, Simmering

July 24, 2019

Just as with a traditional burrito, this recipe is very versatile. I have given 2 ways to make this Chicken and Rice Burrito Bowl. The first is the Instant Pot version and I also included the stove top version. It's quick and easy to make a perfect for a busy work night meal.

Prep: 15 mins
Cook: 35 mins
Yields: 4 - 6 Servings

Ingredients

1½ tablespoons canola or vegetable oil

1 medium yellow onion, diced

2 cloves garlic, minced

1 tablespoon chili powder

1½ teaspoons ground cumin

1 cup low-sodium chicken broth, divided

1½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces

Kosher salt

Freshly ground black pepper

1 (15-ounce) can black beans, drained and rinsed

1 cup frozen corn kernels

1 (16-ounce) jar salsa

1 cup long-grain white rice

½ cup sharp cheddar cheese, shredded

¼ cup cilantro, coarsely chopped (optional)

Directions

Instant Pot

1Add the oil to the Instant Pot, turn on sauté setting, and heat until shimmering. Add the onion and garlic and cook, stirring occasionally, until softened, about 4 minutes. Stir in the chili powder and cumin and cook until fragrant, about 30 seconds. Add ¼ cup of the chicken broth and cook, gently scraping the bottom of the pot with a wooden spoon to loosen any stuck-on bits, and simmer for 1 minute. Season the chicken all over with the salt and pepper. Add the chicken, beans, corn, salsa, and stir to combine. Sprinkle the rice over the top. Pour the remaining ¾ cup broth over the rice, but do not stir. Using the manual setting, set the pressure to HIGH for 10 minutes. Close and lock the lid. It should take the pressure cooker about 10 to 12 minutes to come to pressure and begin the 10 minute countdown. When the cooking time is complete, do a quick release of the pressure. Gently stir everything together. Divide between bowls and top with the cheese and cilantro.

Stovetop

1Sauté the onions and garlic in oil until they start to soften, about 4 minutes.

2Season the chicken all over with the salt and pepper. Add chicken to pan and cook over medium high heat until chicken has started to brown. Stir in the chili powder and cumin and cook until fragrant, about 30 seconds.

3Add uncooked rice and sauté for about 2 minutes or just until some grains start to turn golden brown.

4Stir in black beans, salsa, corn and chicken broth.

5Bring to a simmer, cover and reduce heat to low.

6Cook about 20 minutes or until rice is tender.

7Gently stir everything together. Divide between bowls and top with the cheese and cilantro.

Recipe adapted from The Kitchen, by Kelli Foster.

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