If you ever find yourself wandering into a Mexican eatery, chances are that their signature burrito bowls are what draws you in – a beautiful fusion of flavors, textures, and vibrant colors. I know I always find myself reaching for that perfect burrito bowl when I need some comforting and delicious food. A while back, I made the switch to homemade burrito bowls, and the results were nothing short of amazing. They not only tasted incredible but also allowed me to get creative with the ingredients. If you’re as hooked as I am on these bowls, you might also love this Cajun Chicken Rice Bowls, which also pack a flavorful and protein-rich punch. In this recipe, I’ve distilled the essence of the classic burrito bowl into a mouth-watering and easy-to-make dish that’s guaranteed to become a staple in your household.
Recipe Courtesy of Our Kitchen
The Chicken Burrito Bowl Everyone Is Saving Right Now
Pan-sear the chicken in a skillet with 1-2 tablespoons of oil, until it reaches an internal temperature of 165°F (74°C). Season with 1 tablespoon of taco seasoning. Set aside.
2
In the same skillet, add the remaining taco seasoning and cook for 1-2 minutes. Add the cooked Mexican rice and stir to combine. Cook for an additional 2-3 minutes.
3
In a separate pan, heat 1 tablespoon of oil over medium heat. Add the frozen corn and cook until thawed. Add the diced tomatoes, red onion, and cilantro. Stir to combine and cook for an additional 2-3 minutes.
4
To assemble the burrito bowls, start with a scoop of Mexican rice, followed by the cooked chicken, black beans, corn and tomato mixture, and finally top with shredded cheddar cheese.
5
Serve immediately, garnished with additional cilantro if desired.
