Burrito Bowls
All the tasty flavors of a burrito that you love!
Servings: 5 bowls
Equipment
- Instant Pot optional
Ingredients
Ingredients for the Rice:
- 1 cup basmati or jasmine rice
- 2 cups water
- 1/2 tablespoon olive oil
- 1/2 onion diced (140g)
- 2 cloves minced garlic
- 14 ounce can rotel tomatoes
- 2 tablespoons adobo sauce from the can
Ingredients for the Bowls:
- 25 ounces cooked boneless skinless, chicken thighs
- 17 1/2 ounces cooked rice
- 10 ounces corn frozen, canned, or fresh
- 10 ounces pinto beans homemade or canned
- 2 1/2 ounces shredded Mexican cheese blend
Instructions
- 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 & 1/2 ounces cooked rice, 5 ounces chicken thighs, 2 ounces corn, 2 ounces pinto beans, and 1/2 ounce cheese.
- Let cool before covering with lids and placing in the refrigerator up to 5 days.
Notes
- This makes extra rice! I hate to not use a whole can of Rotel tomatoes so save the extra rice for taco night or freeze for the next time you make burrito bowls!
- I love adding a couple tablespoons of chipotle flavored Bitchin sauce to my bowls. It's so good! Find it at Costco, Sprouts, Whole Foods, and more grocery stores.
- Make Your Own Pinto Beans in the Instant Pot
- Grill Your Corn!
- Find in MyFitnessPal by search Stay Fit Mom Burrito Bowls
Nutrition
Serving: 1bowl | Calories: 516kcal | Carbohydrates: 51.8g | Protein: 46.6g | Fat: 13.5g | Fiber: 7g