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One Pot Chicken Burrito Bowls
  • 1 Tablespoon extra-virgin olive oil
  • 1 cup extra long-grain rice uncooked
  • 1 teaspoon garlic powder
  • 2 ⅔ cups chicken broth (or 3 bouillon cubes dissolved in 2 ⅔ cups of hot water)
  • 12.5 ounce can chicken drained
  • 15 ounce can black beans drained and rinsed
  • 10 ounce can RO*TEL tomatoes I used their Lime & Cilantro variety
  • 2 teaspoons onion powder
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • salt & pepper to taste
  • 2 cups shredded Mexican cheese optional
  • subheading: GARNISHES (all optional):
  • shredded iceberg lettuce
  • Roma tomatoes diced
  • avocado diced
  • sour cream
  • green onions sliced
  • lime wedges
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