The first burrito bowl recipe I made was an instant hit with Vero. Then I forgot to save it and couldn’t find it ever again. Then I tried some others which were good as well but not as good as the first.
Today I stumbled upon the recipe which I think was the original. I can’t be sure. But we both loved it so this is it. I’m not going to find another recipe again.
INGREDIENTS:
**Note, if leftovers are needed, I guess you should double the recipe? I haven’t tried it yet but I will next time.
- 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
- 1 (1.25-ounce) package taco seasoning
- 1 cup low sodium chicken broth
- 1 (15-ounce) can corn kernels, drained
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup salsa, homemade or store-bought
- 1 cup long-grain rice
- 1 cup shredded Mexican blend cheese
- 2 tablespoons chopped fresh cilantro leaves
DIRECTIONS:
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- Add chicken, taco seasoning and chicken broth to a 6-qt Instant Pot® and gently toss to combine.
- Stir in corn, black beans, and salsa. Without stirring, add rice. Try and pour it evenly over the mixture.
- Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions. Stir in cheese until melted, about 1 minute.
- Serve immediately, garnished with cilantro, if desired. Let’s be honest, cilantro is a must.
Want to make it plant based? Just leave out the chicken. The beans and corn are enough. Now, if you want to talk about how I added chicken broth into a plant based meal, I suppose you could just add water as a substitution? You know us, we’re not 100% plant based!