Impromptu Burrito Bowl

It's been a great weekend filled with stuff I wanted to do (for a change), instead of stuff I had to do. No grocery shopping, no paying bills (for now), & no cleaning (ok, maybe a little cleaning)! :D Friday (the 13th) was scary movie date night with Davey. Saturday I went to Ikea with Darcie (to get a bunk bed for the wee ones.) & Today is a PJs-all-day kind of day. 

This Sunday afternoon, I craved a simple but delicious lunch. However, I have been avoiding the grocery store this weekend and my pantry & fridge are both sadly about empty. A delicious lunch would have to be a miracle; time to whip up a 'something out of nothing' kind of meal. What do I even have in my kitchen? A box of mac&cheese for the wee ones, rice, 1 frozen chicken breast, a can of black beans, some shredded cheese, and a cabinet crammed packed with spices. Burrito bowl instantly came to mind for Davey and I...

Recipe continued after the jump...

(Feeds 2 - double the rice and chicken to feed 4.)

Ingredients:

1 cup water

1/2 cup white rice

4 TB olive oil

1 large chicken breast, cubed (if frozen, simply defrost in cold water on your counter for about an hour, beats microwave defrost by a long shot!)

1 TB taco seasoning

2 tsp Adobo seasoning

1 can black beans

1 TB dried cilantro

1/2 tsp garlic powder

1 TB lemon juice

1/2 cup shredded cheddar cheese

S&P

(I wish I had an avocado... if you make this, avocado or guac would be a delicious addition.)

Making your burrito bowl...

1. Preheat a skillet (I like using a cast iron grill pan) over MED heat with about 2 TB olive oil.
2. In a small sauce pan, bring 1 cup water with 1 TB olive oil to boil. Once boiling, add 1/2 cup white rice. Reduce heat to LOW, cover, and let it cook for 20 mins until water is absorbed. Do not stir. (Fluff rice with a fork once finished.)

3. Cube 1 large chicken breast. In a small bowl, add the chicken, 1 TB taco seasoning, 1 tsp adobo seasoning, 1 TB olive oil, & a pinch of pepper. Mix until chicken is coated.

4. Start sautéing chicken until golden brown, about 10-15 minutes.
5. Drain and rinse the can of black beans until the water runs clear. 

6. In a small microwaveable bowl add the black beans, 1 TB cilantro, 1/2 tsp garlic powder, 1 TB lemon juice, with a pinch of S&P. Gently toss until beans are coated.

7. Microwave seasoned black beans for 1 minute on high.

8. Gently toss warm black beans with the cooked rice once finished.

9. Layer in your bowl the mixed rice & beans, sautéed chicken, and top with a small handful of shredded cheese.

You could also top with avocado, guac, or sour cream and serve with a side of chips & salsa or a quesadilla. I had none of these complimentary toppings/sides due to the dire state of food in my condo, but... it was just as delicious with only the rice, beans, chicken, and cheese. Enjoy!