One Pan Chicken Burrito
I hear a lot of people complain that they hate cooking. I think there are a few reasons for that. 1) they don't know what to cook 2) They try to make hard meals when life is busy and rushed. Don't take me wrong I make hard meals but I make them on the days that I have plenty of time to make them.
I have a crazy busy life ... with 4 kids all active in something or another. So I am always looking for shortcuts just like everyone else. One of the best things I ever learned was that I could take frozen chicken and put it in the crock pot with a little chicken broth and let it cook for about 4 hours and then come home to cooked chicken. I then take the chicken and cut it up or shred it and can make so many things in a short time. I know I have talked about it before but that's what I did with this one so had to remind you.
1 pound boneless, skinless chicken breasts, diced into bite sized pieces
3 tablespoon of olive oil
1/4 cup of diced yellow onion
1 cup of uncooked extra-long grain rice
1 14.5 oz can of diced tomatoes, drained
1 15oz can of black beans, drained and rinsed
1/2 teaspoon of garlic powder
1/2 teaspoon of chili powder
1 teaspoon of cumin
2 1/2 cups of low-sodium chicken broth
2 cups of colby jack, monterey jack or cheddar cheese
kosher salt and pepper
freshly diced tomatoes
diced green onions
Sauté onions in 2 tablespoon of olive oil until they start to soften.
Season diced chicken with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
Add chicken to pan and cook over medium high heat until chicken has started to brown.
Move chicken to one side of pan, in the other side of the pan add an additional tablespoon of olive oil and sauté uncooked rice for about 2 minutes or just until some grains start to turn golden brown.
Stir in black beans, canned tomatoes, chicken broth, garlic powder, chili powder and cumin.
Bring to a simmer, cover and reduce heat to low.
Cook about 20 minutes or until rice is tender.
Season with additional salt and pepper as needed.
Sprinkle with cheese, recover and let set for 2-3 off heat to melt cheese.
Garnish with fresh tomatoes, green onions, sour cream and guacamole