Sometimes is nice to take a recipe that you have made 1,000 times and perfected…and then mix it up! Burrito bowls have been my go-to weeknight dinner for awhile now. They are quick and easy to make after getting home from work and contain some of my favorite ingredients: black beans, avocados, cheese, mmmm. Sitting down with a hearty, filling burrito bowl at the end of a long, cold day has become a perfect food hug for winter. I crave them.
This time I mixed it up by adding salsa verde chicken cooked in the crock-pot. Fun/disturbing fact: I originally made this chicken several months ago but never actually tasted it. Almost immediately after turning on the slow cooker I came down with a fever/stomach flu and spent the following two days in bed. I did briefly wake up from my stooper to yell downstairs to my husband that the chicken was ready and he could have dinner. I have a deep ingrained urge to feed people…even when I’m ill. He LOVED it. Raved about it. At the time I couldn’t possibly understand…
But, now I do.
It is fabulous! The chicken becomes extremely moist, tender, and flavorful by simmering in the salsa verde and soaks up the flavor like a sponge. After one bite I was dreaming about all the ways I could use this chicken: in enchiladas or enchilada casserole, for tacos, taco salad, sandwich wraps, etc. I used the leftover chicken and black beans the following day to make quesadillas that are deserving of a post themselves. I was extremely impressed that only two ingredients could result in such flavor!
- 2 chicken breast
- 1 c. prepared salsa verde
- 1 c. brown rice
- 2 (15 oz.) cans black beans
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp ground coriander
- 1 c. shredded Mexican blend cheese
- 1 tomato, diced
- 1 avocado, diced
- salsa, for topping
- 3 scallions, chopped
- salt/pepper, to taste
Begin by placing the chicken breast in the bottom of a small 2 qt. Crock-pot (if you are making chicken for a crowd feel free to increase number of chicken breasts/salsa and use a bigger one). Pour salsa over the chicken and toss to combine; you can eyeball the amount of salsa. Turn heat to HIGH for 2 hours.
When cooked, remove chicken from Crock-pot and shred with two forks or roughly chop. Return the chicken to slow cooker and toss with remaining sauce; keep warm.
Cook rice according to your package directions; Uncle Ben’s is my go-to brown rice because it cooks in just 20 minutes and is a terrific whole grain. While the rice is cooking, open black beans and pour into a large pan. Stir in cumin, chili powder, ground coriander, and salt/pepper to taste; these are the classic spices that make Mexican food sing. Simmer the black beans for 5 minutes, stirring often, and keep warm.
Toppings are a very important part of burrito bowls; I like diced avocado, tomato, scallions, cheese, and prepared salsa but feel free to use your favorite toppings!
To assemble the burrito bowls start with a shallow bowl and add a couple spoonfuls of brown rice and black beans (use a spoon with holes to drain the liquid).
Add salsa verde chicken next…
And then go crazy with your toppings! I serve the avocado and salsa on the side and then stir all the ingredients together as I am eating; holy guacamole that looks delicious!
This meal is bursting with different flavors and textures; it definitely keeps you coming back for more! Enjoy!