One Pot BEANS, Chicken and Rice

It’s a pretty good burrito made in one pot. Even the rice is cooked in there! Easy to make on a weeknight!

I was almost able to bring home a new puppy today. That would have made three dogs in my home. I came very close. But someone else had already adopted him before me.

Burrito Bowls are the best thing to come along since sliced bread. I’m going to drown my puppy tears in this one-pot burrito dish.

Since Puppy Three isn’t with me, I will add extra salsa, guacamole, and sour cream. Please, no judgment.

Ingredients

• Olive oil one tablespoon
• Cut into 1-inch pieces 1 pound of skinless, boneless chicken thighs
• Black pepper and Kosher Salt
• Two cloves garlic, minced
• One jalapeno, minced
• 2 cups vegetable broth
• One 15-ounce black bean can, rinsed and drained
• One 15-ounce can of whole kernel corn, drained
• Instant white rice, 2 cups
• 2 Roma tomatoes, diced
• Juice of two limes
• Two teaspoons of lime zest
• Fresh cilantro leaves chopped to 1/4 cup
• To taste, add Kosher Salt and freshly ground Black Pepper

Instructions

• Over medium heat, heat olive oil in a large Dutch oven or stockpot. To taste, season chicken with salt and black pepper. Add the chicken to a stockpot and cook for about 2 minutes until golden. Stir frequently while cooking the garlic and jalapeno for about 1 minute.
• Stir in the vegetable broth, corn, and beans. Bring to a rolling boil, stir in the rice and cover. Remove from heat.
• Stand for 5 minutes or until the broth has been absorbed. Add tomatoes, lime zest, lime juice, and cilantro. Season with salt and pepper to taste.
• Serve immediately