Chipotle Chicken Rice Bowl | RECIPE

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Chipotle Chicken Rice Bowl | RECIPE

Servings: 4



  1. Get the rice going by adding the dry rice to a pot and covering with the cold water. Bring to a boil. Once boiling, add the chicken base "goo" and stir until dissolved. Turn the heat down all the way to low and put the lid on the pot. Let cook for about 15 min. The rice is done when it has absorbed all of the liquid. Fluff with a fork. While the rice is cooking, prepare the beans. Chop up the two slices of bacon and add to a hot pan. Cook for a few minutes, until the bacon begins to brown, then add one small onion, chopped. Cook for a couple minutes, then add the black beans. Stir, then season with sea salt, black pepper, garlic powder, and cumin - all to your taste. Cook for just a few more minutes and they're done! Transfer beans to a bowl and set aside. Next, in the same pan, add a little olive oil and add the bell pepper, cut into strips, and the other small onion, also cut into strips. Sauté for a few minutes over high heat until the vegetables start to get a little color, but the peppers still have a nice snap to them. Remove from the pan into a bowl and set aside. Cut off any extra fat from your chicken thighs and chop into bite sized pieces. In the same pan, add a little more olive oil, then add the chicken and sauté until the chicken is cooked through and has a good golden brown color. Now, just assemble your rice bowl any way you'd like! I start with some rice, then I top it with the black beans, then the peppers and onions, then the chicken, then I top it with the shredded cheese, sour cream, and some hot sauce. Enjoy!

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Tara the Foodie

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