Chicken & Poblano Burrito Bowls

with Marinated Tomatoes & Ancho Sour Cream

25 MIN

4 Servings

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with Boneless Chicken Breast Pieces

From the Test Kitchen

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.
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Nutrition

PER SERVING
Calories

590 Cals (est.)

View Full Nutrition

fresh

ingredients

1⅛ lbs Chopped Chicken Breast
1 15.5-Ounce Can Black Beans
1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
1 Poblano Pepper
1 Red Onion
1 Tbsp Ancho Chile Paste
½ lb Grape Tomatoes
1 Lime
1 clove Garlic
¼ cup Sour Cream
2 Tbsps Grated Cotija Cheese
1 oz Sliced Pickled Jalapeño Pepper
1 cup Sushi Rice

step-by-step

instructions

Cook Along

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, 19 to 21 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. Cover to keep warm.

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. Roughly chop the jalapeño pepper. Thoroughly wash your hands immediately after handling the peppers. Combine the sliced onion and sliced poblano pepper in a large bowl. 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.

3 Cook the chicken & vegetables

Pat the chicken dry with paper towels. Transfer to the bowl of sliced 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!