Cooked - Burrito Bowls

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Burrito Bowls

5.0

1 cup basmati or jasmine rice

2 cups water

½ tablespoon olive oil

½ onion (diced (140g))

2 cloves minced garlic

14 ounce can rotel tomatoes

2 tablespoons adobo sauce (from the can)

25 ounces cooked boneless skinless, chicken thighs

17 ½ ounces cooked rice

10 ounces corn (frozen, canned, or fresh)

10 ounces pinto beans (homemade or canned)

2 ½ ounces shredded Mexican cheese blend

Over medium high heat warm up your olive oil. Sauté the onions and garlic until translucent. Add the tomatoes and chipotle sauce, mix well. Pour into the rice cooker with the rice and water. Mix and turn on. If cooking rice over the stove, follow directions on the back of the bag.
Lay out 5 meal prep containers. To each container add: 3 & ½ ounces cooked rice, 5 ounces chicken thighs, 2 ounces corn, 2 ounces pinto beans, and ½ ounce cheese.
Let cool before covering with lids and placing in the refrigerator up to 5 days.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥣Bowl

Cuisine🇲🇽Mexican

Occasions🍽️Casual Dining📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 96 weeks ago

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