Chicken Burrito Bowl

So it's been a long time!  My Pinterest-ing this year has mostly been wedding related and staring at all the delicious food on Pinterest certainly doesn't mesh with that.  But today, Jeff suggested I browse for dinner options, and the one I stumbled on required ingredients we always keep on hand, such as chicken, rice, black beans, and chicken broth.  However, the original author states (and I agree) that you can make this with whatever veggies you have on hand.  So feel free to take a little creative license with this!

The burrito bowl originally requires chicken, but we both said it would be easy to make it with ground beef.  If you do, brown the ground beef in a separate pan, drain it, then add it to the sauteed onions.  It was quite delicious with chicken, and probably would be good without any meat, though you'd need to add many more veggies.  I also added some seasoning to the raw chicken, then a little more to the uncooked rice, and then about 3 tablespoons to the entire mixture when I poured in the broth.  It had just the right amount of spice for us, but that might be too much for you.  If you prefer very spicy, you may want to add more or dice up some jalapenos.

This delicious creation is all made in one pan, which makes things very easy!  It can be eaten as a burrito bowl (Jeff chose this path) or wrapped up in a tortilla (my choice).  After all, everything is made more delicious when wrapped in carbs.

I'm currently writing this to avoid going for seconds, and as of now, there's lots for leftovers.  Give it 10 minutes and who knows what will be left ;)

Chicken Burrito Bowl

Adapted from here

1lb of diced chicken breast
3 tablespoons olive oil
1/2 a medium onion, chopped
1 cup white rice
1 can black beans (drained and rinsed)
1 can diced tomatoes (drained)
2-1/2 cups chicken broth
Taco seasoning
1 cup cheese (I used cheddar)
4 green onions, diced
Suggested toppings:
Fresh diced tomatoes
Sour cream
Guacamole
Crushed tortilla chips

1. Drizzle 2 tablespoons of oil in a large pan and add onions and chicken.  Cook until chicken is browned.
2. Push chicken and onion mixture to the side and add another tablespoon of olive oil to the empty side of the pan.  Pour rice over the olive oil and let it sit for about 2 minutes.
3. Mix in black beans, tomatoes, chicken broth, and taco seasoning.  Stir all together and bring to a simmer.
4. Cover the pan and turn heat to low.  We didn't have a top for our pan, so we used a pizza pan.  A cookie sheet would work as well.
5. Cook, covered, for about 25 minutes, or until rice is tender.
6. Remove from heat.  Sprinkle cheese and green onions over the top and cover for about 5 minutes or until cheese is melted.  Top with your favorite toppings and eat!