|2 servings||calories per servings 740||protein serving 47 g||carbs per serving 109 g||total fat per serving 13 g|
“Burrito bowls” are all the rage because they can be made to order, but you can easily make them at home in a healthy, quick, and delicious way. Jam-packed with seared chicken, black beans, and long-grain rice, this meal will satisfy even the hungriest appetites. The veggie salsa adds so much color and vibrancy to this dish that you wouldn’t even think to hide it in any tortilla!
|Nutrition Facts||/ Per Serving|
|Total Fat||13 g|
|Saturated Fat||4 g|
|Trans Fat||0 g|
|Total Carbohydrates||109 g|
|Dietary Fiber||16 g|
• Place a small saucepan over high heat. Add rice, 1 1/2 cups water and 1/4 teaspoon kosher salt.
• When water boils, reduce heat to medium-low. Cover, and cook until all liquid has been absorbed and rice is tender, about 15 minutes.
• Remove from heat. Set aside, covered, until ready to serve.
Season chicken on all sides with 1/2 teaspoon Latin Spice.
MISE EN PLACE
• Dice tomato.
• Quarter squash lengthwise; dice crosswise.
• Discard pepper stem and seeds. Dice flesh.
• Discard jalapeño stem and seeds; mince flesh.
• Thinly slice green onion.
• Juice limes.
• Rinse and drain beans.
In a large bowl, combine squash, tomato, pepper, jalapeño, green onion, half of cilantro, half of lime juice and 1/4 teaspoon kosher salt. Taste and adjust seasoning as desired with kosher salt and black pepper.
• Place a sauté pan over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add chicken. Cook without disturbing until browned on bottom, 3-4 minutes.
• Flip, and cook until opaque throughout, 2-3 minutes.
• Transfer chicken to a cutting board.
• Place a small saucepan over medium heat. Add beans, 1/4 cup water and remaining Latin Spice. Simmer until beans are tender and warmed through, 5-7 minutes.
• Taste and adjust seasoning as desired with kosher salt and black pepper.
• Fluff rice with a fork. Fold in remaining cilantro and remaining lime juice.
• Shred chicken.
• Divide rice between 2 bowls.
• Top with chicken, beans and salsa.
• Serve with sour cream and hot sauce. Enjoy!
Born in the USA, Sandra grew up in Latin America, where she learned about Latin American cuisine. In a career that spans more than two decades, food writer and instructor Sandra Gutierrez has taught thousands how to cook. Born in the United States, this bilingual, award-winning Latina author of four cookbooks is considered one of the top national experts on Latin American and Southern regional cuisines.Learn More...