One Pot Burrito Bowls

chelseasmessyapron.com

Helena Christina

2 tablespoons olive oil

1 tablespoon chili powder

1 teaspoon each: ground cumin, paprika

½ teaspoon each: dried oregano, garlic powder, onion, powder, salt & pepper

1 cup uncooked long-grain white rice

1 can (14.5 oz) petite diced tomatoes, undrained

1 can (10 oz) mild red enchilada sauce (Note 2)

1-½ cups chicken broth

1 can (15.5 oz) black beans, drained & rinsed

1-½ cups frozen corn (we love fire-roasted)

1 can (4 oz) mild diced green chiles, optional (undrained)

1 cup freshly grated sharp Cheddar cheese (packed in measuring cup)

2 cups chopped rotisserie chicken

Optional: 1 to 2 tbsp. fresh lime, fresh cilantro

Optional additions (pick a few!): ripe avo or guac, diced cherry tomatoes or pico de gallo, sour cream, cilantro lime sauce (Note 3)

Directions at chelseasmessyapron.com

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