Whether you're looking to create budget-friendly meals at home or track your macros for a healthier lifestyle, this Burrito Bowl recipe has you covered. It's fresh, delicious, easy to make, and packed with protein, veggies, and wholesome carbs. Plus, the components can be prepped in advance, making it perfect for quick and convenient midweek meals.

Yield: Serves 4

Cook Time: 45 Minutes

Ingredients:

3 cups cooked rice

2 chicken breasts, shredded and simmered with ¡Ya Oaxaca! Honey Orange Chintestle Adobo

1 can black beans

1 can cooked corn

1 pint cherry tomatoes

2 avocados for guacamole 

Sour cream or Mexican crema

Cilantro to garnish 

1 jar ¡Ya Oaxaca! Salsa de Chile Pasilla Oaxaqueña

2 Tbsp Olive Oil

Salt 

Pepper

Prep the Ingredients:

 Rice: 

In a medium-sized pot, bring 3 cups of water to a boil. Add the rice into the boiling water. Let it return to a gentle boil then reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 18–20 minutes. Remove the pot from the heat. Keep the lid on and let it rest for 5–10 minutes to help the rice fluff up.

Chicken: 

Heat olive oil in a large skillet on medium heat and place the chicken in the skillet. Season the top of the chicken with salt and pepper. Cook for 5 minutes, then use tongs to flip the chicken.

Add the Honey Orange Chintestle Adobo, cover the skillet with a lid and cook for 7-10 minutes or until the internal temperature of the chicken is 165 degrees fahrenheit.

Remove the chicken from the pan and shred the chicken with two forks. The remaining sauce can be drizzled on the Burrito Bowl for extra flavor.

Beans and Corn:

Drain the liquid from each and heat in a small sauce pans. 

Guacamole: 

Mash the two avocados together with a fork, and add salt, pepper and lime to taste. 

Tomatoes:

Slice the tomatoes and sprinkle with salt. 

Assemble the Bowls: 

1. Gather your prepped ingredients and 4 bowls. 

2. Divide the rice evenly as the base layer into each bowl. 

3. Imagine the bowl as a pie divided into six slices. Add your toppings into each wedge, leaving one section uncovered to let the rice show through.

4. Add a dollop of sour cream or crema to the center and drizzle with Salsa de Chile Pasilla for smoky heat and flavor. Dig in!