It’s taco Tuesday! And while this is NOT a taco recipe, it’s the same cuisine so keep scrolling. 😛 Last week, I made these super easy and delicious burrito bowls, they didn’t require much effort at all.
If you follow me on Instagram, you got a sneak peek on my stories. And because a promise is a promise, I am sharing the recipe below.
Rice and Chicken
First, I made about a cup and a half of rice. While the rice was cooking, I seasoned three chicken breasts with a little bit of adobo, minced garlic, salt and pepper to taste. Once cooked, I chopped each breast, added a bit of cilantro and set aside.
I then heated the black beans per instructions. These were canned, thus helping minimize my time in the kitchen. Just between us, Goya’s beans are so good that I haven’t ventured into making my beans from scratch. That’s an art that I will leave to my Mamá and Abuela. 😉
I used mild Rotel dice tomatoes and Mexican style shredded cheese.
Once it was all ready, I just assembled the bowls with rice, chicken, beans, tomatoes, cheese and topped with a bit of sour cream.
Super easy and ready in about 45 minutes. This is about how long it could take for you to be seated at a restaurant. 😉 Why not cook at home instead?
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This post is linked on The Blended Blog, check out their recipe as well.
- 3 Chicken Breasts
- Adobo, to taste
- 1 Tsp. Minced garlic
- 1 Tsp. Chopped cilantro
- Salt, to taste
- Pepper, to taste
- 1 can black beans
- Season chicken with adobo, minced garlic, salt and pepper.
- Dice cooked chicken and add cilantro, set aside.
- Heated black beans according to instructions.
- Once ready, assemble bowls by adding rice, chicken, beans, tomatoes, cheese and top with a bit of sour cream if you'd like.