Chicken & Poblano Burrito Bowls with Marinated Tomatoes & Ancho Sour Cream

Chicken & Poblano Burrito Bowls

with Marinated Tomatoes & Ancho Sour Cream

Group Created with Sketch. 25 min
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 560 Cals/serving
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Our Mexican spice blend stars two ways in these burrito bowls: it’s cooked into our hearty base of rice and black beans, then used to spice a mix of tender chicken, poblano pepper, and onion served on top. A smoky sour cream topper lends even more bold flavor to the bowls.

To learn more about WW and SmartPoints® visit ww.com

12 green SmartPoints®

8 blue SmartPoints®

8 purple SmartPoints®

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ingredients
Chicken & Poblano Burrito Bowls with Marinated Tomatoes & Ancho Sour Cream
Title
  • 1⅛ lbs Chopped Chicken Breast
  • 1 cup Jasmine Rice
  • 1 15.5-Ounce Can Black Beans
  • 1 Red Onion
  • 1 Poblano Pepper
  • ½ lb Grape Tomatoes
  • 1 clove Garlic
  • 1 Lime
  • 1 Tbsp Ancho Chile Paste
  • ¼ cup Sour Cream
  • 2 Tbsps Grated Cotija Cheese
  • 1 oz Sliced Pickled Jalapeño Pepper
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
Cook the rice & beans:
1 Cook the rice & beans:

Drain and rinse the beans. In a medium pot, combine the rice, drained beans, half the spice blend, 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. Add a drizzle of olive oil and stir to combine. 

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. Halve the lime crosswise. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Halve, peel, and thinly slice the onion. Cut off and discard the stem of the poblano pepper. Halve the pepper lengthwise; remove the ribs and seeds, then thinly slice crosswise. Combine in a large bowl. Roughly chop the jalapeño pepper. Thoroughly wash your hands immediately after handling the peppers. In a bowl, combine the halved tomatoes, the juice of 1 lime half, as much of the garlic paste as you’d like, a drizzle of olive oil, and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper; stir to combine. 

Cook the chicken & vegetables:
3 Cook the chicken & vegetables:

Pat the chicken dry with paper towels. Transfer to the bowl of prepared onion and poblano pepper. Season with salt, pepper, and the remaining 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 vegetables in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 4 to 5 minutes, or until browned and the chicken is cooked through. Turn off the heat. 

Make the ancho sour cream & serve your dish:
4 Make the ancho sour cream & serve your dish:

Meanwhile, in a bowl, whisk together the chile paste, sour cream, and the juice of the remaining lime half. Taste, then season with salt and pepper if desired. Serve the cooked rice and beans topped with the cooked chicken and vegetables, salsa (including any liquid), ancho sour cream, and cheese. Enjoy! 

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Cook the rice & beans:
1 Cook the rice & beans:

Drain and rinse the beans. In a medium pot, combine the rice, drained beans, half the spice blend, 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. Add a drizzle of olive oil and stir to combine. 

2 Prepare the remaining ingredients & make the salsa:

Meanwhile, wash and dry the fresh produce. Halve the tomatoes. Halve the lime crosswise. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Halve, peel, and thinly slice the onion. Cut off and discard the stem of the poblano pepper. Halve the pepper lengthwise; remove the ribs and seeds, then thinly slice crosswise. Combine in a large bowl. Roughly chop the jalapeño pepper. Thoroughly wash your hands immediately after handling the peppers. In a bowl, combine the halved tomatoes, the juice of 1 lime half, as much of the garlic paste as you’d like, a drizzle of olive oil, and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper; stir to combine. 

Prepare the remaining ingredients & make the salsa:
Cook the chicken & vegetables:
3 Cook the chicken & vegetables:

Pat the chicken dry with paper towels. Transfer to the bowl of prepared onion and poblano pepper. Season with salt, pepper, and the remaining 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 vegetables in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 4 to 5 minutes, or until browned and the chicken is cooked through. Turn off the heat. 

4 Make the ancho sour cream & serve your dish:

Meanwhile, in a bowl, whisk together the chile paste, sour cream, and the juice of the remaining lime half. Taste, then season with salt and pepper if desired. Serve the cooked rice and beans topped with the cooked chicken and vegetables, salsa (including any liquid), ancho sour cream, and cheese. Enjoy! 

Make the ancho sour cream & serve your dish: