Chicken & Black Bean Burrito Bowls with Fresh Tomato Salsa & Creamy Guacamole
Family Friendly

Chicken & Black Bean Burrito Bowls

with Fresh Tomato Salsa & Creamy Guacamole

25 MIN
4 Servings
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  • with Ground Beef
    includes 18 oz No Added Hormones, Pasture-Raised Ground Beef View recipe
  • with Boneless Chicken Breast Pieces
    includes 18 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces
  • with Boneless Chicken Breast Pieces

    From the Test Kitchen

    These satisfying bowls feature tender bites of chicken cooked in our smoky-sweet guajillo chile pepper sauce, served over a hearty mixture of fluffy white rice and creamy black beans. A zesty tomato salsa and guacamole serve as the perfect complements.
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    • Nutrition
      PER SERVING
    • Calories
      610 Cals (est.)
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    ingredients
    Chicken & Black Bean Burrito Bowls with Fresh Tomato Salsa & Creamy Guacamole
    Title
    • 18 oz Boneless Chicken Breast Pieces
    • 1 cup Long Grain White Rice
    • 1 15.5-Oz Can Black Beans
    • ½ lb Grape Tomatoes
    • 2 Poblano Peppers
    • 1 Lime
    • 2 Scallions
    • ¼ cup Sour Cream
    • ¼ cup Guacamole
    • ¾ cup Guajillo Chile Pepper Sauce
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    Cook the rice & beans
    1 Cook the rice & beans

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. Drain and rinse the beans. In a medium pot, combine the rice, drained beans, a big pinch of salt, and 2 cups of water; stir to combine. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 16 to 18 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

    Prepare the remaining ingredients & make the salsa
    2 Prepare the remaining ingredients & make the salsa

    Meanwhile, wash and dry the fresh produce. Halve the tomatoes. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the lime crosswise. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice lengthwise. Thoroughly wash your hands immediately after handling. In a bowl, combine the halved tomatoes, sliced white bottoms of the scallions, the juice of 1 lime half, and a drizzle of olive oil. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

    Cook the chicken & peppers
    3 Cook the chicken & peppers

    Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the spice blend. Toss to coat. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken and sliced peppers in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the guajillo sauce (carefully, as the liquid may splatter) and 1/4 cup of water; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until the chicken is coated and cooked through. Turn off the heat.

    Make the creamy guacamole & serve your dish
    4 Make the creamy guacamole & serve your dish

    Meanwhile, in a bowl, combine the guacamole, sour cream, and the juice of the remaining lime half. Season with salt and pepper. Serve the cooked rice and beans topped with the cooked chicken and peppers (including any sauce from the pan), salsa (discarding the liquid), creamy guacamole, and sliced green tops of the scallions. Enjoy!

    Tips from Home Chefs

    Cook the rice & beans
    1 Cook the rice & beans

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. Drain and rinse the beans. In a medium pot, combine the rice, drained beans, a big pinch of salt, and 2 cups of water; stir to combine. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 16 to 18 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

    2 Prepare the remaining ingredients & make the salsa

    Meanwhile, wash and dry the fresh produce. Halve the tomatoes. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the lime crosswise. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice lengthwise. Thoroughly wash your hands immediately after handling. In a bowl, combine the halved tomatoes, sliced white bottoms of the scallions, the juice of 1 lime half, and a drizzle of olive oil. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

    Prepare the remaining ingredients & make the salsa
    Cook the chicken & peppers
    3 Cook the chicken & peppers

    Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the spice blend. Toss to coat. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken and sliced peppers in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the guajillo sauce (carefully, as the liquid may splatter) and 1/4 cup of water; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until the chicken is coated and cooked through. Turn off the heat.

    4 Make the creamy guacamole & serve your dish

    Meanwhile, in a bowl, combine the guacamole, sour cream, and the juice of the remaining lime half. Season with salt and pepper. Serve the cooked rice and beans topped with the cooked chicken and peppers (including any sauce from the pan), salsa (discarding the liquid), creamy guacamole, and sliced green tops of the scallions. Enjoy!

    Make the creamy guacamole & serve your dish
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