Arline's Burrito Bowl

Yield: 4 servings
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  • 2 chicken breasts cut into bite-size pieces
  • 1 teaspoon(s) cumin
  • 1 teaspoon(s) garlic powder
  • 1 teaspoon(s) chili powder
  • 1/4 cup(s) cilantro chopped
  • 2 cup(s) black beans rinsed, drained, and cooked
  • 2 cup(s) frozen corn, thawed, or fresh corn cut off the cob
  • 1 red onion chopped
  • 2 cup(s) cooked rice
  • salt to taste
  • pepper to taste
  • 1 avocado chopped
  • lime juice for garnish
  • olive oil
  • hot pepper sauce to taste
  • taco sauce to taste
  • sour cream to taste


  1. 1. In a small bowl, combine the chili powder, cumin, salt, pepper, and garlic powder. Sprinkle evenly over chicken pieces.
  2. 2. Heat 1 tsp of olive oil in a large nonstick skillet over medium-high heat. Add the bite size chicken pieces and cook through. Remove the from the skillet and set aside.
  3. 3. Wipe the skillet clean with a paper towel. Heat 1 tsp of olive oil in the skillet and add the onion and the corn. Cook over medium-high heat, stirring occasionally, until crisp tender, about 5 minutes. Add the black beans and heat through.
  4. 4. Layer rice, bean mixture, and chicken in a bowl and garnish with avocado, cilantro, hot sauce, taco sauce, sour cream, and lime juice.
August 2013

This recipe is a personal recipe added by acash09 and has not been tested or endorsed by MyRecipes.

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