Burrito Bowl Recipe

In a medium saucepan, bring 2 cups of water to a boil.

Add 1 cup of rice to the boiling water, stir briefly, and cover the saucepan with a lid.

Reduce the heat to low and simmer the rice for about 15-20 minutes, or until the water is absorbed and the rice is tender.

Once cooked, remove the rice from heat and let it sit for 5 minutes, then fluff with a fork.

While the rice is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat.

Add 1 medium diced onion to the skillet and sauté for about 3-4 minutes, or until the onion becomes soft and translucent.

Add 2 cloves of minced garlic to the skillet and sauté for another 1-2 minutes until fragrant.

Stir in 1 cup of black beans, 1 cup of corn kernels, and 1 medium diced tomato.

Cook the mixture for 4-5 minutes, stirring occasionally until heated through.

Season the mixture with 1 teaspoon of chili powder, 1 teaspoon of cumin, 1 teaspoon of paprika, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 teaspoon of red pepper flakes.

Stir the seasonings into the vegetables and beans, then cook for another 1-2 minutes to allow the flavors to meld together.

Add 1 cup of shredded cooked chicken breast to the skillet and stir well to combine.

Let the chicken heat through for 2-3 minutes, stirring occasionally.

Once everything is ready, assemble the burrito bowls by spooning the cooked rice into individual bowls.

Top the rice with the vegetable and chicken mixture.

Sprinkle 1/2 cup of chopped cilantro evenly over the top of the bowl.

Add 1/2 cup of shredded cheddar cheese to the bowl, allowing it to melt slightly over the warm ingredients.

Dollop 1/2 cup of sour cream on top of the bowl.

Spoon 1/4 cup of guacamole and 1/4 cup of salsa into the bowl.

Drizzle 1 tablespoon of lime juice over the top of the assembled bowl.

If desired, drizzle 1 tablespoon of hot sauce over the contents of the bowl for extra flavor and heat.

Serve the burrito bowls immediately, and enjoy!