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Chicken & Rice Burrito Bowl

WORK

15

minutes

WATCH

10

minutes

READY IN

25

minutes

for 4 portions

21oz / 600g

chicken breast tenders

7.5oz / 210g

white rice

15.5oz / 440g

canned black beans (1 can)

5.3oz / 150g

frozen corn

15.5oz / 440g

salsa (mild, medium or hot)

1cup / 240ml

chicken broth

5oz / 140g

onions

3 cloves

garlic

4oz / 120g

shredded Mexican cheese

2tsp

ground cumin

0.7oz / 20g

fresh cilantro (coriander leaves)

1dash

salt

1dash

pepper

  1. Preheat oven to 375°F (190°C).
  2. Measure all ingredients. Cut chicken into bite size chunks and season it with salt and pepper, dice onion, press or mince garlic.
  3. Press "Sauté" on Instant Pot (or equivalent in other pressure cooker) and wait for display to read "hot". Add oil into pot and once it's hot, add onions and garlic. Sauté for 2-3 minutes until onions get translucent.
  4. Stir in cumin and cook for another 30 seconds. Add a quarter of the chicken broth, scrape up browned bits from the bottom of the pot and let simmer for 1 minute.
  5. Add chicken, beans, corn and salsa and mix everything well. Add the rice and the remaining chicken broth. Don't stir, but ensure that the rice is covered with liquid.
  6. Close and lock the lid, make sure the seal is activated, press "Pressure cook" (or equivalent) and adjust timer to 10 minutes. If desired shred cheese, destem and slice cilantro.
  7. When the timer goes off, press "Cancel" (or equivalent), switch the steam release valve to "venting" to release the steam quickly. When the float valve drops down, unlock and open the lid.
  8. Stir everything well and serve, if desired add shredded cheese and fresh cilantro on top.

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