spicy chicken + rice burrito bowl
I have to start with a happy squeal that the Chicago weather has FINALLY turned the corner into the much awaited spring! I was thrilled to see my bright + cheery daffodils bloomed.
And the cherry blossom tree we planted last year in remembrance of my dad is finally budding and a few little flowers have even popped out.
Really, I’ve discovered my love for gardening and just gettin’ down in the dirt recently, so I’m putting a ton of effort into some new landscaping and planting this year, which I’m excited to share with you guys (unless I kill everything). 😀 Hopefully more to come soon!
Alright – onto the recipe! I whipped this up one Sunday night with things I already had in the fridge and pantry, as Ina would say, “how easy is that?” I’m also trying to be better about taking my lunch to work so was happy this recipe made a ton.
Cook time: 45 Minutes
1 lb chopped chicken breast
1 tbs chili powder
1/2 tbs cumin
1/2 tsp ground chipotle chili powder
1/4 tsp red pepper flakes
1 tbs olive oil
1 chopped onion
1 chopped green pepper
1 can corn, drained
1 can pinto beans, drained + rinsed
1 can black beans, drained + rinsed
1/4 cup chopped cilantro
3 cups rice
juice of 2 limes
salt + pepper to taste
Preheat the oven to 350 degrees. Mix the spices and pepper flakes together with a pinch of salt and pepper. Rub this mixture over the chicken breasts. Place the chicken in a baking dish and pop in the oven, cooking until the internal temperature reaches 165 degrees, typically around 20 minutes.
While the chicken is cooking place the olive oil, onions and green pepper into a large saute pan and cook until softened, about 10 minutes. Add in the corn and beans, cooking until heated through, about another 10 minutes.
Next prepare the rice in a large dutch oven. I used minute rice, but whatever strikes your fancy works.
Once the rice is cooked, add the chopped chicken, chopped avocado, veggies and beans. Also, add the lime juice, cilantro and salt and pepper to taste.
Voila! Easy peasy meal that makes fab leftovers.
And next up – you better believe we’ll be grilling something in the sunshine, so stay tuned! Happy spring!
3 thoughts on “spicy chicken + rice burrito bowl”
Yay for spring! This looks perfect for Cinco de Mayo!!
Dinner is served! I have a ton of rice in the fridge (my dog has been sick, so we had to place him on a bland diet, but apparently rice is not his thing. . .), and your recipe sounds delicious and looks beautiful. Cheers to spring at last! I’m 90 miles north of you, it’s been a long haul since the last daffodil bloomed!
Thanks so much! And yes, cheers to spring! Now I’m just waiting on my lilac bushes. 🙂