Just as we are all finding ourselves absolutely ready for spring, March tends to bring us at least a couple more blasts of winter. But this week we're fighting back with a trio of recipes inspired by the cuisine of Mexico and the beautiful weather they enjoy this time of the year. We complete our journey with Chicken and Black Bean Burrito Bowls. Get ready to fall in love with Mexican cuisine all over again!
If you want to use another kind of bean, go for it. If you have only one kind of onion, use that. If you have jalapeños, enjoy. You get the idea. Make this bowl yours with what you love and what you have. I like to use the multigrain setting on my Instant Pot to make my brown rice, but if you prefer white rice, feel free to use the rice setting or another cooking method entirely. Again, make it your own.
I feel like this is a meal unto itself and sides are not a requirement. I just pour a cold beverage and sit down at the table with my family and enjoy. I hope you do the same!
Chicken & Black Bean Burrito Bowls
- 1 ½ pounds chopped cooked chicken
- 1 medium yellow onion, chopped
- 1 small can green chiles
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- Kosher salt and black pepper
- 2 cups salsa - choose a variety you enjoy
- 1 can black beans, drained
- 1 cup shredded cheddar cheese
- ½ cup fresh cilantro, chopped
- 4 cups cooked brown rice - I make mine in the Instant Pot
- Guacamole, red and green onion, halved grape tomatoes, and additional fresh cilantro - for serving
- Tortilla chips - for serving
In a large pot, combine the chicken, onion, chiles, cumin, chili powder and smoked paprika. Season well with salt and pepper. Add the salsa. Set over medium heat and cook for 10 minutes or until the chicken begins to fall apart.
Lightly shred the chicken. Stir in the beans, cheddar cheese, and cilantro. Cook until the cheese melts, 5 minutes.
Serve the chicken and sauce over bowls of rice. Top, as desired, with guacamole, red and green onion, halved grape tomatoes, and additional fresh cilantro. Eat and enjoy with plenty of chips on the side.
- Yields: 4-6 servings
- Preparation Time: 30 minutes