Burrito bowls are such a simple and easy one pot meal, loaded with tender chicken, vibrant red peppers and flavorful onions combined with black beans, fluffy rice and colorful corn.
Heat avocado oil in a large 3 quart skillet over medium high heat. Add in the diced onion, red pepper and garlic cook and stir for about 1 minute
Add the chicken to the pan and brown the chicken on all sides
To the same pan add the taco seasoning, black beans, corn, Rotel tomatoes, chicken broth and rice. Stir to incorporate all of the ingredients.
Bring the skillet to a boil and cover with a lid. Turn down to a simmer/low and cook for 15-20 minutes, until the rice is soft and fluffy.
Remove the lid and stir the pan. Top with the cheese and allow to melt or place under the broiler for 1-2 minutes until the cheese is melted and bubbly.
Video
Notes
Nutrition facts are just an estimate
Store any leftovers in an air tight container for up to 3 days