One Pot Beans, Chicken and Rice
This is pretty much a burrito bowl made in a single pot. Even the rice gets cooked right in! So easy for those weeknights!
I almost came home with a puppy today, which would tally up to a total of three dogs at home. I was really close. The only thing that stopped me was that someone already adopted him a second before me.
So I think I may just drown my puppy sorrows in this one pot burrito bowl since burrito bowls are pretty much the best thing since sliced bread.
And since puppy 3 is not with me, I’ll douse this with extra sour cream, salsa and guacamole. No judgment, please.
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
- Kosher salt and freshly ground black pepper
- 2 cloves garlic, minced
- 1 jalapeno, minced
- 2 cups vegetable broth
- 1 15-ounce can black beans, drained and rinsed
- 1 15-ounce can whole kernel corn, drained
- 2 cups instant white rice
- 2 Roma tomatoes, diced
- Juice of 2 limes
- 2 teaspoons lime zest
- ΒΌ cup chopped fresh cilantro leaves
- Kosher salt and freshly ground black pepper, to taste
Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
Stir in vegetable broth, beans and corn. Bring to a boil; stir in rice and cover. Remove from heat.
Let stand 5 minutes or until broth is absorbed. Stir in tomatoes, lime juice, lime zest and cilantro; season with salt and pepper, to taste.
Serve immediately.