Ingredients
- 1 pound boneless, skinless chicken breasts, diced into bite sized pieces
- 3 tablespoon of olive oil
- ¼ cup of diced yellow onion
- 1 cup of uncooked extra-long grain rice
- 1 14.5 oz can of diced tomatoes, drained
- 1 15oz can of black beans, drained and rinsed
- ½ teaspoon of garlic powder
- ½ teaspoon of chili powder
- 1 teaspoon of cumin
- 2½ cups of low-sodium chicken broth
- 2 cups of colby jack, monterey jack or cheddar cheese
- kosher salt and pepper
- freshly diced tomatoes
- diced green onions
- sour cream – optional as a garnish
- guacamole – optional as a garnish
Recipe Description
I was in SoCal last week frolicking through Palm Springs, Catalina Island, Ojai and LA. I was searching out the best girlfriend getaways in the area and finding some great food. If you are ever in Palm Springs stop at the Hacienda Cantina & Beach Club to get your fix of Mexican food. If Palm Springs isn’t in the near future give this Burrito Bowl a try. Easy to make and so very good. It’s also easy to customize this recipe for any vegetarians in the family.
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