This meal is perfect for getting all of the ingredients ready on the weekend and being able to pull dinner off in minutes after work! Simply cook up the rice, chicken and black beans to store in the fridge to pull out and reheat while the corn cooks. Plus, with this chicken burrito bowls recipe, you have extra to stock up the freezer for easy lunches!
Chicken Burrito Bowls
- 5.0 stars
- 20m
- 20m
- 40m
Ingredients
- 2 c white basmati rice
- 3 c chicken stock
- 3 c frozen corn
- 4 c cooked chicken
- 4 c cooked black beans
- taco seasoning, to taste
- 12 oz jack cheese
- salsa
- guacamole
Instructions
- Rinse rice well, then cook in chicken stock until light and fluffy.
- In a small stock pot, add the corn and cover with filtered water. Cook over high heat until the water comes to a boil. Turn off heat and allow corn to sit in it for 3-5 minutes. Using tongs, remove corn from hot water and cool.
- Meanwhile shred the chicken into a large bowl. Add the black beans. Generously sprinkle with taco seasoning to taste.
- Shred jack cheese and set it aside.
- Place corn into bowl with chicken/bean mixture, and combine well.
- Place hot rice in bowls, top with chicken/bean mixture, corn, jack cheese, salsa, and guacamole. To freeze, place half of the ingredients (except for rice, stock, and guacamole) in a casserole dish or individual freezer-safe dishes. Cover well with parchment and foil to freeze. To reheat, allow to defrost for a few hours, then bake at 350F for 45 minutes, or until the contents are hot and cooked through.
Christy
A Keeper! This is really good and customizable. My picky crew voted to keep it in our meal rotation. I roasted some black beans, corn, diced onion, and peppers and made a cilantro lime crema to top it. Sooo good!
Michelle
Definitely A 5 Star. Picky husband loves it.