This rice bowl has tomatoes, corn, black beans, avocado, plus buffalo chicken to boot! So many great ingredients for an easy dinner!
I hope everyone had a lovely, safe Thanksgiving! I'm looking forward to this next month of blogging that leads to the final Countdown deal I do each year. If you're a fellow blogger looking for the Countdown info, I'm actually not going to host this year. I'm just going to do the round ups but please feel free to leave your round ups linked in my comments of those posts!
Today's recipe is one of the recipes I've had for years and years and didn't make it. I feel like I do this a lot and then kick myself when I finally make it because it's a new favorite and I could have been enjoying it all along. We have been loving avocado and queso fresco lately, so it was nice to see those in a recipe and this is definitely something we will make and enjoy for years to come!
What you need:
- 2 Tbsp. olive oil
- 2 lb. chicken breast, diced
- 1 tsp. salt
- 1 tsp. pepper
- 1/3 cup buffalo sauce (plus some to your liking)
- 4 cups cooked Spanish rice (we love Rice-a-Roni)
- 2 roma tomatoes, diced (also sub in pico de gallo)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 avocado, sliced
- 1 cup queso fresco cheese, crumbled
- Juice of 1 lime
- 4 Tbsp. fresh cilantro leaves, chopped
Directions:
-
In a large skillet, heat olive oil over medium-high heat. Add chicken and season with salt and pepper and cook for 5 to 6 minutes or until chicken is cooked through. Toss with buffalo sauce.
- Divide ingredients into 4 bowls as follows: rice, black beans, corn, chicken, tomatoes, avocado slices, queso fresco, lime juice, and cilantro.
We've been enjoying many different kinds of rice bowls lately and I really love these Greek Chicken Rice Bowls. Who doesn't love a little hummus with dinner?! What's better than a burrito/rice bowl for dinner? A Breakfast Burrito Quinoa Bowls for dinner, like this one from The Spiffy Cookie.
Buffalo Chicken Burrito Bowls
Ingredients
- 2 Tbsp. olive oil
- 2 lb. chicken breast, diced
- 1 tsp. salt
- 1 tsp. pepper
- 1/3 cup buffalo sauce (plus some to your liking)
- 4 cups cooked Spanish rice (we love Rice-a-Roni)
- 2 roma tomatoes, diced (also sub in pico de gallo)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 avocado, sliced
- 1 cup queso fresco cheese, crumbled
- Juice of 1 lime
- 4 Tbsp. fresh cilantro leaves, chopped
Instructions
- In a large skillet, heat olive oil over medium-high heat. Add chicken and season with salt and pepper and cook for 5 to 6 minutes or until chicken is cooked through. Toss with buffalo sauce.
- Divide ingredients into 4 bowls as follows: rice, black beans, corn, chicken, tomatoes, avocado slices, queso fresco, lime juice, and cilantro.
Notes:
Recipe from Averie Cooks
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