I have been married to a wonderful Christian man since 1976. The Lord has blessed us with two daughters and two sons. I consider each day the Lord gives me on the earth yet another chance to serve Him.

Wednesday, March 29, 2017

Chicken Burrito Bowl

I love Chipotle burrito bowl, but I don't like to make the trip there.  This is my version of the burrito bowl.   Pretty yummy to me.






CHICKEN BURRITO BOWL
(serves 4)

Ingredients:
*4 boneless, skinless chicken breast halves.
*1/4 cup fresh cilantro, chopped  (or 2 teaspoons dried)
*2 chipotle peppers in adobo sauce, minced
*1 (ounce) package of taco seasoning mix
*1/4 cup olive oil
*1 teaspoon butter
*1 lime, juiced
*2/3 cup basmati rice or white rice
*1 1/2 cups water
*1/2 teaspoon salt
*3 teaspoons fresh cilantro, chopped (or 1 teaspoon dried)

Toppings of your choice
*black beans
*pinto beans
*corn
*cheddar cheese
*grilled red and green peppers
*grilled onions
*chopped lettuce
*sour cream
*salsa
*guacamole



Directions:
~In a gallon size zip-loc bag, place chicken breasts,  1/4 cup cilantro, chipotle peppers and adobe sauce, taco seasoning mix and olive oil.
~Seal, and shake until chicken is well coated.
~Refrigerate for 1-2 hours.
~Remove from refrigerate and allow to sit for 20 - 30 minutes before grilling
~In a 2-quart saucepan, heat butter over low heat, stirring until melted (do not let it get brown).
~Add rice and lime juice, stir for 30 seconds.
~Add water and salt
~Bring to a full boil.
~Cover, reduce heat to a simmer and cook for 20-25 minutes, or until rice is tender.
~Add 3 tablespoons chopped cilantro and fluff rice.
~In a large skillet heat up butter.
~Cook chicken for about 4-6 minutes on each side, until chicken is done.
~Slice chicken into bite size pieces and cover to keep warm.
~Place rice and grilled chicken into bowl and add your favorite toppings.








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