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Chicken Burrito Bowl
Turn your favourite burrito into an easy bowl to make life easier on those busy weeknights.
YIELDS
4
TO
6
Ingredients
- 1 1/2 lb boneless, skinless chicken thighs, cubed
- 1 1/2 cups frozen corn kernels
- 1 cup chicken broth
- 1 cup medium or spicy store-bought salsa
- 2 cups cooked black beans
- 1 tablespoon chilli powder
- 1 cup long-grain white rice, rinsed well and drained
- 4 cups thinly sliced iceberg lettuce
- 1 cup grated cheddar cheese
- 1 tomato, divided
- 1 ripe avocado, diced and tossed with a squeeze of lemon juice
- 1/4 cup cilantro leaves
Directions
- In the container of your pressure cooker, combine the chicken with the corn, broth, salsa, black beans and chilli powder—season with salt and pepper. Sprinkle the rice onto the chicken mixture without stirring. Secure the lid and select the Poultry function (or set it to High pressure). Set the cooking time to 10 minutes.
- When ready, depressurize your pressure cooker manually, then remove the lid. Mix well.
- Cover and let rest for five minutes. Adjust the seasoning.
- Serve the chicken mixture in bowls. Garnish with the lettuce, cheese, tomato, avocado and cilantro. Enjoy!
