Chicken Burrito Bowl
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Item No.
261622
Use the buttons to adjust the quantity. Minimum quantity is 1, maximum quantity is 50.
Item No.
261601
Use the buttons to adjust the quantity. Minimum quantity is 1, maximum quantity is 50.
Item No.
370416
Use the buttons to adjust the quantity. Minimum quantity is 1, maximum quantity is 50.
Ingredients
- 2 Tbsp. Mesa Rosa Chipotle Spice Blend
- 1 lb chicken breast
- One 12 oz can diced tomatoes
- ¼ cup water
- 1 bell pepper, thinly sliced
- 1 onion, thinly sliced
- 4 cups cooked white rice
- 1 jar Stonewall Kitchen Chile Con Queso
- 1 jar Stonewall Kitchen Black Bean Salsa
- 1 large avocado, diced
- ¼ cup cilantro, chopped
- ¼ cup pickled red onions
- Tortilla chips
- Lime wedges, for garnish
Directions
- Prepare chicken with the Mesa Rosa Chipotle Spice Blend. You can choose to bake, pan fry, or barbecue the chicken. Once finished, shred the chicken.
- Divide the cooked rice among four bowls, place a generous scoop of the cooked and shredded chicken on top of the rice in each bowl.
- Continue with a scoop of warmed Chile Con Queso, Black Bean Salsa, and avocado. Finish with cilantro, pickled red onion, and tortilla chips. Garnish with lime wedges and enjoy!
