15-Minute Chicken Burrito Bowls
Ingredients
For the Cilantro-Lime Rice:
- 2 cups water (or chicken stock)
- 2 cups Jasmine Rice , 5-minute quick-cooking
- 1 tbsp Cilantro, fresh, chopped
- 2 tbsp lime juice, plus zest (about 1 lime)
For the Chicken and Vegetables Skillet:
- 1 lb Chicken Tenders, raw, unbreaded (8 tenders)
- 2 tbsp Olive Oil
- 1/2 tsp Sazon
- 1/2 tsp Salt
- 1/4 tsp pepper
- 1 Bell Pepper, red (Capsicum), sliced, seeds and stem removed
- 1 Bell Pepper, yellow (capsicum), sliced, seeds and stem removed
- 1 Onion , thinly sliced
- 1 can Seasoned Black Beans 15.5oz can
For the Fresh Pico de Gallo:
- 1 lb grape tomatoes (I used multi-colored)
- 1 tbsp white vinegar
- 1 tbsp Cilantro, fresh, chopped
- 1/4 cup onion, finely diced (about 1/4 of an onion)
- 1 tbsp lime juice, fresh (about 1/2 of a lime)
- 1/2 tsp salt (more or less to taste)
- 1/4 tsp ground black pepper (more or less to taste)
- 1 jalapeno, seeded and deveined (optional)
For the Fresh Guacamole:
- 1 Hass Avacado, ripe
- 1/4 tsp salt (more or less to taste)
- 1/4 tsp ground black pepper (more or less to taste)
- 1 tbsp lime juice, fresh (about 1/2 of a lime)
Instructions
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Prepare the rice. Cook jasmine rice according to package instructions substituting chicken stock for water (optional). When the rice is ready, stir in 1 tablespoon of the cilantro, 1 teaspoon of lime zest, and 2 tablespoons lime juice. Season the cilantro-lime rice with salt to taste. Leave covered and set aside.
Step 1 Mise en Place instructions:
While the rice cooks, chop 2 tbsp cilantro, zest 1 lime, and juice 2 limes.
After their use in Recipe Step 1 above, set the remaining lime juice and cilantro aside for use in Recipe Steps 4 & 6.
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Heat the Beans. Add beans to a small saucepan over medium heat. Once bubbling, reduce heat to low and stir occasionally.
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Prepare the Vegetables. Slice the red and yellow bell peppers into strips. Slice a medium onion into similar strips. Heat a large 12-inch skillet over medium to medium-high heat. Once hot, add oil, bell peppers, onions, and a pinch of salt. Sauté, stirring frequently, until slightly softened – about 5 minutes. Remove the vegetables from the skillet and set aside.
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Prepare the Salsa. While the vegetables sauté, prepare the fresh pico de gallo.
Dice 1/2 of a small onion (about 1/2 cup) and place in a small mixing bowl.
Slice grape tomatoes, add minced garlic, reserved 1 tablespoon of cilantro, 1 tablespoon of the remaining lime juice (some lime juice will remain for the guacamole), and white vinegar. Toss to combine. Taste and season with salt.
Dice jalapenos and add one at a time, tasting after each addition to see how hot the salsa has become. Jalapeno peppers vary in heat, so it is important to taste the salsa to ensure you do not make it too hot to handle. Taste and adjust seasoning with salt.
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Cook the Chicken. Into the same skillet add 1 tsp oil and heat. Season the chicken tenders on both sides with Sazon, salt, and pepper. Add the chicken tenders into the skillet and cook for 3-4 minutes on each side. The chicken is cooked when the flesh is no longer pink, a thermometer reads 165 degrees F, and the juices run clear.
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Prepare the guacamole. While the chicken cooks, prepare the guacamole. To cut the avocados, run a knife around the avocado (from top to bottom) and twist in half. Remove and discard the pit. Using a spoon, remove the flesh and discard the skin, place the avocado into a medium-sized bowl. Add the remaining lime juice. Using a fork gently mash the avocado, then season with salt and pepper to taste.
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Prepare the Bowls. To serve, divide rice, beans, and peppers between serving bowls. Enjoy as is or with corn tortillas, chips, salsa, lime juice, hot sauce, or guacamole.
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Store Leftovers. Although this dish is best when fresh, leftovers will keep when covered and refrigerated for 2-3 days.
