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Welcome to my blog! I love to cook and bake for my family. I hope you enjoy the recipes, foodie reviews, foodie giveaways and cooking tips posted on my blog.

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Friday, February 12, 2016

Mexican Chicken Burrito Bowl Recipe

I love Mexican food, all types of Mexican food. However, I tend to stay on the mild to the moderate heat side of things but hubby loves his spicy hot! How do you enjoy yours? Our recipe today is courtesy of BistroMD. This recipe does take some time to prepare but your efforts will be well-rewarded!

BistroMD’s Better for you Chicken Burrito Bowl Recipe

For the Chicken:

4, 4 oz. boneless skinless chicken breasts, shredded
Sea Salt, Black Pepper, Paprika and any other of your favorite spices to season (optional)
Red Burrito Sauce:
½ tablespoon unsalted butter
1/2 tablespoon corn oil
1 yellow onion, chopped
1 tablespoon masa flour
1/2 cup low sodium, chicken broth
½ cup tomato sauce
½ teaspoon granulated garlic
½ jalapeno pepper, diced
1 teaspoon lime juice
½ teaspoon chili powder
½ teaspoon paprika
1 teaspoon oregano
Pinch of Sea Salt

Bowl Ingredients:

1 cup cooked brown rice
1 Lime, juiced
1 can (15 oz.) reduced sodium black beans, drained and rinsed
2 ears fresh corn OR 1 can (15 oz.) reduced sodium, organic corn kernels, rinsed and drained
1 cup bell pepper, any color(s), diced
1 cup fresh tomato, diced
1 tablespoon Cumin
¼ cup Fresh Cilantro, chopped
2 Garlic Cloves, chopped
Jalapeno or other hot pepper, diced (optional)
Garnish (optional)
Reduced-fat Cheddar Cheese
Chopped Cilantro

Red Burrito Sauce:
In a medium skillet, heat the corn oil and unsalted butter over medium heat. Add the chopped onion and jalapeno and saute until onion becomes translucent, about 5 minutes. Sprinkle the masa flour and whisk together. Allow to cook 2 minutes. Gradually add the chicken broth; constantly whisk to ensure no clumps of flour. Adjust heat to medium-low. Add tomato sauce, granulated garlic, lime juice, chili powder, paprika, oregano and pinch of sea salt. Stir together, cover, and allow to simmer for about 20 minutes.

Burrito Bowl:
While the sauce is simmering, add lime juice and fresh chopped cilantro to the cooked brown rice and blend together. Add the blacked beans, corn, bell pepper, tomato, cumin, garlic and jalapeno to a medium sized bowl and mix. Divide the rice into 4 portions. Divide the black bean and corn mixture into 4 portions.


jopb said...

I love all the different vegetables and flavors in this burrito bowl dish. I do not like my food too hot, but I can work around that and still make this recipe.

jopb said...

I know I commented on this recipe. I like all the ingredients and would love to make it with a little less heat.