As I was preparing dinner recently, I pulled a recipe from my “You need to try these recipes” folder and found one that reminded me of Chipotle’s burrito bowl. I decided to adapt it and give it a try. The original came from one of my trusted favorites, Damn Delicious, but I made a few changes to suit our tastes. The result was a hit with the whole family—kids and husband included.
This dish works great as a burrito bowl, but my son and husband preferred it wrapped in a tortilla while my daughter chose hard taco shells. however you serve it, it’s flavorful and satisfying. Because I favor extra protein, I increased the chicken compared to the original recipe. The recipe is gluten free and provides a balanced combination of carbs, protein, and healthy fats—pair it with a side salad for a complete meal.
I served this with my homemade guacamole, which really elevated the dish. Enjoy!
Ingredients
- 1 tablespoon olive oil
- 2 lbs boneless, skinless chicken thighs, cut into 1-inch chunks
- ½ teaspoon ground cumin
- ½ teaspoon garlic salt
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can whole kernel corn, drained
- 2 cups instant white rice
- Juice of 2 limes
- 2 teaspoons lime zest
- ¼ cup chopped fresh cilantro leaves
- Salt and freshly ground black pepper, to taste
Directions
Heat the olive oil in a large saucepan over medium heat. Season the chicken with cumin, garlic salt, and a little salt and freshly ground pepper. Add the chicken to the pan and cook until golden brown and cooked through. Add the minced garlic and cook, stirring frequently, until fragrant, about 1 minute.
Stir in the vegetable broth, black beans, and corn. Bring to a boil, then stir in the rice and cover the pan. Remove from heat and let it stand for 5 minutes, or until the broth is absorbed.
Gently stir in the lime juice, lime zest, and chopped cilantro. Taste and adjust seasoning with salt and pepper if needed. Serve immediately in a tortilla, in taco shells, or as a burrito bowl.
- Recipe source: inspired by Damn Delicious