Chicken, peppers, corn, beans, and rice all mixed together with tomatoes. Ready to eat or wrap in a tortilla.
How can you make burritos gluten free? Just don't use a flour tortilla. Burrito bowls are everything that is great about a burrito without the tortilla. If you don't want to get rid of the tortilla you can always use this as a filling too.
Chicken Burrito Bowls
1 Tbsp oil
1 onion, chopped
2 bell peppers, chopped
1 jalapeno, diced
3 cloves garlic, minced
1 cup, uncooked, rice
1 can chicken broth (about 2 cups)
1 can corn, drained
1 cup cooked chicken (great use for leftover rotisserie chicken)
2 cups cooked black beans
1 can diced tomatoes, drained
Salt and pepper to taste
Heat oil, over medium heat, in a large stock pot. Add the onions and peppers (generously season with salt and pepper) and saute until tender. Then add garlic and cook for a few seconds until fragrant.
Pour in the uncooked rice and stir to mix well. Allow the dry rice to cook for a few minutes then add the chicken broth. Bring to a boil then reduce heat to low and let simmer until rice is cooked.
Lastly add the corn, chicken, beans, and tomatoes. Mix thoroughly and allow to cook on low until heated through.
Taste and add more seasoning as needed.
Serve in bowls topped with cheese, salsa (such as Roasted Pepper Salsa or Fresh Salsa), and/or any other toppings of your choice. You can even roll it all in a tortilla for a traditional burrito.
Makes 6 servings.
Linked to: Two Cup, Lou Lou Girls, Teach Me, Tasty Tues, Tickle my Tastebuds, Whimsy, See ya in the Gumbo, Merry Mon
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