As we move into springtime it is time to transition from heavy meals to fresh, light recipes. I am officially retiring gravies, grits and pot pies in favor of salads, marinades and this awesome rice bowl. This recipe seems like a knock off of everyone’s favorite Mexican food chain… and it is! We live far from civilization so we often make do with homemade versions of big city meals. The homemade versions are always better tasting, and much better for you.
Ingredients
- 2 Pounds Chicken Tenders
- Juice of Half a Lime
- 2 tsp Paprika
- 2 tsp Chili Powder
- 1 tsp Salt
- 2 cups Basmati Rice
- 3 ½ cups Water
- 1 tsp Chicken Base
- 2 Tbsp Butter
- ½ tsp Salt
- 2 tsp Lime Juice
- 1 Tbsp Fresh Cilantro, chopped
- 2 , 8 inch Tortillas
- 1 tsp Olive Oil
- ½ tsp Taco Seasoning
- ½ tsp Salt
- Lettuce
- Tomato
- Avocado
- ½ cup Cheddar Cheese, shredded
- ½ cup Corn, frozen
- ½ cup Black Beans, drained
- Sour Cream
Instructions
- To prepare chicken, remove tendon from chicken tenders- With your fingers pinch the end of the white tendon that runs through the center of the tender. Using a paring knife, while still holding the end, scrape the tendon away from the chicken. Repeat for all tenders. Combine all ingredients for marinade together in a medium bowl and add chicken. Marinate for at least 2 hours.
- Bring water to a boil and add chicken base, butter, salt and lime juice. Then add rice and bring water back up to a boil. Once it has boiled turn heat to low, allowing water to simmer, sprinkle in cilantro. Cover pan and allow to simmer for 20 minutes. Set aside for service.
- To make tortilla strips cut tortillas into thin strips and place on a baking sheet. Toss with oil, taco seasoning and salt. Spread strips out so they are only in one layer. Bake at 350 for 7 minutes. Set aside for service.
- While the rice cooks prepare the rest of your topping for the burrito bowl. Wash and shred lettuce. Wash and cut tomatoes as desired. Prepare avocados. Sauté corn and black beans until warmed over medium heat in small sauté pan. Set aside for service.
- To cook chicken heat medium sauté pan with 1 tsp olive oil over medium heat. Add chicken tenders and cook over medium heat until cooked through.
- Finally, prepare your burrito bowls. In 4 shallow dinner bowls place about 1 cup of rice, in each. Then in a pie chart pattern place your toppings – Lettuce, tomato, cheese, avocado, tortilla strips, corn and black beans and chicken . Then top with a dollop of sour cream.