Chicken Taco Burrito Bowls by This Old Gal

– 2.5 lbs Chicken Breasts Boneless/Skinless (cut into 2 inch chunks)
– 12 oz Jasmine Rice (rinsed well)
– 1 tablespoon Extra Virgin Olive Oil
– 1/2 cup Yellow/Brown Onion, chopped
– 1 large Red Pepper, chopped
– 3 cloves Fresh Garlic, minced
– 2.5 cups Chicken Stock/Broth
– 16 oz Corn Kernels (frozen, fresh or canned)
– 15 oz Black Beans (drain liquid from can)
– 1 pkt Taco Seasoning (Mild or Spicy)
– 1/4 cup Fresh Cilantro Leaves, chopped
– 15 oz Diced Tomatoes
– 15 oz Rotel Diced Tomatoes, Mexican Flavor
– 1 large Lime
– 2 tsp Sea Salt
– 1 tsp True Lime Garlic Cilantro

Prep Time: 20 min
Cook Time: 3 min
Total Time: 23 min