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🍽️ One-Pot Burrito Bowl

730 kcal · 50 min · 4 servings

Ingredients

• 1 onion(s)
• olive oil
• 500 g chicken breast
• 600 ml chicken broth
• 1 small can(s) tomatoes, chunky (approx. 400 g)
• 1 small can(s) corn (approx. 330 g)
• 1 small can(s) kidney beans (approx. 400 g)
• spice mix (Mexican (e.g. taco seasoning))
• 200 g long-grain rice
• 150 g Gouda (grated)
• 1 tub sour cream (approx. 200 g)
• 2 tomato(es)
• 1 bunch spring onion(s)

Instructions

1. 1. Dice the onion into small cubes.
2. 2. Heat some olive oil in a deep pan or wok.
3. 3. Sauté the onion cubes in the hot oil.
4. 4. Cut the chicken meat into small pieces.
5. 5. Fry the chicken pieces together with the onions.
6. 6. Add the chicken broth to the pan.
7. 7. Add the chopped tomatoes.
8. 8. Add the corn to the pan.
9. 9. Add the kidney beans.
10. 10. Season the mixture with Mexican spice to taste.
11. 11. Bring the entire mixture to a boil.
12. 12. Add the rice to the pan.
13. 13. Ensure that the rice is completely covered by the broth.
14. 14. Let the dish simmer.
15. 15. Wait until the rice has absorbed all the liquid.
16. 16. Remove the pan from the heat.
17. 17. Sprinkle the Gouda cheese over the dish.
18. 18. Place the lid on the pan.
19. 19. Wait until the cheese has melted.
20. 20. Stir the sour cream into the dish.
21. 21. Dollop the sour cream onto the melted cheese.
22. 22. Wash the tomatoes.
23. 23. Dice the tomatoes.
24. 24. Place the tomato cubes over the sour cream.
25. 25. Trim the spring onions.
26. 26. Slice the spring onions into thin rings.
27. 27. Distribute half of the onion rings over the sour cream.
28. 28. Place the remaining half of the onion rings in a small bowl on the table.
29. 29. Use the refill bowl to serve yourself as desired.
30. 30. There are 730 kcal per serving.

Nutrition per serving

• kcal: 730
• Protein: 61 g · Fett/Fat: 34 g · Carbs: 42 g