Name: Burrito Bowls & Tacos
Total time: 40 min
Yield: 4
Ingredients: 1 Whole Red Onion (See Pickled Red Onions recipe); 2 Bunches Cilantro; 2 Whole Jalapeño Peppers; 1 Batch Pico de Gallo (See Pico de Gallo recipe); 1 Batch Guacamole (See Homemade Guacamole recipe, or buy a container); 1 Can Chipotle Peppers in Adobo Sauce; 1 Can Beans (You can use any type of beans you want, but Pinto and Black beans are my favorite); 1 Cup White Rice (Uncooked); 8 oz Shredded Mexican Cheese; 1 Pound Chicken; 8 Whole Small Tortillas (Only if making tacos)

Ingredients

Servings

Instructions

Cook Rice

20m

Rinse the rice until the water runs mostly clear, then cook it following the instructions on the package (usually about 1.5-2 cups of water per cup of rice, simmered covered for ~18 minutes). Fluff with a fork when done.

Prepare Fresh Ingredients

While the rice cooks, prepare all of the fresh ingredients.

This is the time to make the pico de gallo, fresh guacamole, and pickled red onions. Chop the cilantro and thinly slice the jalapeños.

Prepare Protein

12m

Chop the chicken into small pieces. Cook it in a pan with a little oil on medium-high heat until browned and cooked through (about 8-10 minutes).

Chop a few of the chipotle peppers, add them to the pan with a few spoonfuls of the adobo sauce, and cook it all together for another 2 minutes. Add more peppers/sauce to taste, they are spicy!

Warm Beans

Drain and rinse the beans, then warm them in a small pot with a splash of water and a pinch of salt for about 5 minutes.

Assemble Burrito Bowls

Start with a scoop of rice, then add beans and chicken. Top with cheese, pico de gallo, guacamole, pickled onions, jalapeños, and cilantro.

Or Assemble Tacos

Warm the tortillas in a dry pan for about 30 seconds per side. Fill with chicken and beans, then top with cheese, pico de gallo, guacamole, pickled onions, jalapeños, and cilantro.