Spicy Chicken Burrito Bowl
Smoky chipotle broth takes this burrito bowl from ordinary to unforgettable. Simmering the rice in the broth infuses every bite with flavour. This vibrant, weeknight friendly dinner delivers a Tex Mex punch in under 30 minutes.
Directions
- Combine 2 cups of broth with rice in a medium size pot. Bring to a boil, reduce heat to low, cover and cook until the rice is tender and liquid is absorbed (about 12 minutes). Turn off heat, let stand, then fluff with a fork.
- While the rice cooks, whisk the flour and taco seasoning together in a bowl. Add the cubed chicken and toss until the pieces are evenly coated. Heat oil in a non-stick skillet and brown the chicken on all sides, about 5 minutes.
- Add 1 cup of broth, black beans and corn to the skillet. Bring to a brisk simmer on medium-high for about 5 minutes to heat through and thicken the liquid, stirring occasionally. Remove from heat, the sauce with thicken slightly as it cools.
- Assemble bowls: spoon the cooked rice into serving bowls, top with the chicken mixture and garnish with the avocado and tomato on top. Top with additional ingredients as desired.
Recipe Tips
- DIY seasoning: If you’re out of taco seasoning packets, mix 1 tbsp chili powder with 1 tsp ground cumin, ½ tsp smoked or sweet paprika and ½ tsp garlic powder for 2 tbsp of seasoning.
- Make it your own: Swap the chicken for steak, turkey, tofu or extra beans to suit dietary needs.
- Leftover broth: Freeze the remaining broth in an ice cube tray to have flavour boosters on hand for future stir fries or soups.
Recipe Made With
Campbell’s® Ready to Use Spicy Chicken Broth (900 mL)
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