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Place the oil and uncooked rice in a medium skillet over medium heat and sauté, stirring occasionally, for about 5 minutes until the rice turns white. Add the tomato sauce, cumin, garlic salt, oregano and broth to the skillet and stir until combined. Reduce heat to a simmer and cook, covered with a heavy lid, for about 15 minutes.

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To the same mixing bowl, add corn kernels, diced onion, olive oil, chili powder, and salt. Stir to combine and spread in an even layer on a parchment-lined baking tray. Move to the oven and bake at 375F for 20 minutes. Cilantro Brown Rice. To a medium saute pan, add olive oil and bring to medium heat.

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Lightly brown and crumble the beef over medium heat using a large skillet - about 5 minutes. Drain the excess fat. Add onion, pepper, and zucchini and cook until softened - about 5 minutes. Drain the excess liquid.

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Preheat oven to 425°. Step 2 On a large baking sheet, place sweet potatoes and onions. Toss with oil, salt and chili powder. Bake 23 to 25 minutes, or until sweet potatoes are tender. Step 3.

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Set aside. Preheat oven to 425°. On a large baking sheet, place sweet potatoes and onions. Toss with oil and chili powder. Bake 23 to 25 minutes, or until sweet potatoes are tender. Assemble burrito bowl: Fill each bowl with white rice, black beans, corn, tomato, roasted sweet potato and onion, and avocado slices.

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Preheat the oven to 450°F. Cover a 9 x 13 baking dish with aluminum foil. Make the southwest seasoning: Mix together chili powder, cumin, paprika, black pepper, ground coriander, garlic powder, crushed red pepper flakes, salt, oregano, and cayenne pepper. Set the mixture aside for now.

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This Southwestern Burrito Bowl fills all of my needs! Southwestern Burrito Bowl. Ingredients. 2 cups vegetable broth; 1 cup uncooked quinoa; 2 cups baby kale, chopped; 1 (15 oz) can black beans - rinsed and drained; 1/2 cup fire-roasted peppers packed in water; 1/2 cup corn niblets; 1 (4 oz) can diced green chilies; 1/4 cup salsa

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Spray the insert of the crockpot with cooking spray. Lay the chicken breasts on the bottom. 1½ pounds boneless, skinless chicken breasts. Add in the corn, black beans, rotel, salsa, and fresh lime juice. Cover with the lid and cook on LOW heat for 6-7 hours.

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Seal, label and place in the freezer together. Prepare from Frozen: Thaw the meal pack in the refrigerator for at least 24 hours. Grill the chicken and chop into bite-sized pieces. Warm the beans and rice in the microwave (add a little water or broth to the rice, if it's too dry).

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Add water and stir well. Cook for 15 minutes or until liquid has absorbed. Set aside and keep warm. To build your chicken burrito bowl: Add a scoop of rice to each bowl. Top with romaine lettuce. Then arrange the vegetables, beans, avocado, chicken and cheese on top. Garnish with chopped cilantro and tortilla strips.

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In a large rimmed skillet, heat olive oil over medium high heat and cook the ground meat until golden brown, about 8 minutes. Add water and taco seasoning and cook until the water is absorbed and the sauce has thickened. Divide the rice, tomatoes, lettuce, jalapeno, sour cream, guacamole, onions, Fresh Gourmet® Savory Southwest Topper and lime.

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Stir. Cook chicken until no longer pink and onions are translucent. Add garlic and cook for an additional minute. Add remaining ingredients to pot, stir, cover, reduce heat, and cook until rice is tender, about 20-25 minutes. Remove from heat, spoon into serving bowls and top with optional toppings, as desired.

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Instructions. Cook the rice according to directions. Mix in paprika, cumin, cayenne, and pepper when the rice has about 5 minutes left. Set aside. Layer each bowl or container with kale, tomatoes, shredded chicken, corn, beans, and rice. Top with optional dressing and enjoy immediately or refrigerate for later!

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How to make Southwest Bowls. Combine the dry quinoa, chicken broth, adobo sauce, cumin, garlic powder, minced garlic, and salt in a pan and bring it to a boil, then reduce the heat to low and simmer until the quinoa is fluffy and cooked. Let cool slightly. Make the Chipotle Southwest Sauce by combining the Greek yogurt, mayonnaise, olive oil.

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Indulge in the vibrant flavors of the Southwest with this satisfying chicken burrito bowl. Enjoy 100% all-natural* chicken with vegetables and a blend of cheeses served with whole-grain brown rice in an enchilada sauce. Full of 20 g of protein per serving and nothing artificial, you can smile knowing you are fueling your day with real ingredients.

Easy Homemade Chicken Burrito Bowls

In a microwave-safe bowl, cook potatoes with a small amount of water until fork tender, 7 to 10 minutes, stirring halfway through; drain. Stir potatoes into chorizo mixture. Meanwhile, whisk eggs, half-and-half, salt, and pepper together in a large bowl.