Chicken Burrito Bowl by No. 2 Pencil

olive oil, yellow onion, extra-long grain rice, fire roasted tomatoes, black beans, garlic powder, onion powder, paprika, chili powder, cumin, chicken broth, coy jack cheese, kosher salt and pepper, tomatoes, green onions, sour cream, guacamole

Prep Time: 10 min
Cook Time: 7 min


– 1 pound boneless (skinless chicken breasts, diced into bite sized pieces)
– 3 tablespoons of olive oil
– 1/4 cup of diced yellow onion
– 1 cup of uncooked extra-long grain rice
– 1 14.5 oz can of fire roasted diced tomatoes (drained)
– 1 15 oz can of black beans (drained and rinsed)
– 1 teaspoon of garlic powder
– 1 teaspoon of onion powder
– 1/2 teaspoon of paprika
– 2 teaspoons of chili powder
– 1 teaspoon of cumin
– 2 1/4 cups of low-sodium chicken broth
– 2 cups of reduced fat colby jack (monterey jack or cheddar cheese)
– kosher salt and pepper
– freshly diced tomatoes
– diced green onions
– sour cream
– guacamole

Prep Time: 10 min
Cook Time: 7 min



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