Green Rice Burrito Bowls

Servings
Prep Time Cook Time
4  10 min 35 min

INGREDIENTS INSTRUCTIONS
For the chicken
Step 1
1 TBSP olive oil Preheat your oven to 400 F. See notes below if you
want to cook the peppers on the stove instead of the
16 oz chicken breast chopped into chunks
oven!
salt and pepper
16 oz salsa Step 2
For the chicken: Add the olive oil to a deep skillet or
For the rice dutch oven over medium heat. After 2-3 minutes (the
pan should be hot), add the chicken breast and a
1 cup chicken stock sub broth or water generous amount of salt. Sear the chicken on both
sides for about 3 minutes. It's ok if the chicken doesn't
1 cup cilantro chopped roughly, sub parsley,
cook all the way through. Pour in all of the salsa and
discard the roots, chop the green and
3 scallions bring the dish to a boil. Then reduce to a simmer, cover
white parts
and cook for 20-30 minutes over low heat.
1 garlic peeled, leave it whole

1/2 tsp salt Step 3

1 cup non-dairy milk Prepare the rice: to a blender, add the chicken broth,
cilantro, green and white ends of the scallions, garlic
2 tsp olive oil
and salt. Blend well so that the herbs are fully
1 cup rice incorporated. Pour in the non-dairy milk and stir.

For the bell peppers and black Step 4

Cook the rice: add 2 tsp (4 if doubling) of oil to a pot
beans over medium-low heat. Add the rice and stir. Let the
2 yellow bell pepper sliced into strips rice toast for 2-3 minutes. Pour in the blended mixture
and bring the pot to a boil. Cover the pot tightly and
1 jalapeno chopped and deseeded (optional)
reduce the heat to low. Cook for 10 minutes (15-17 if
1 TBSP olive oil doubling) or until you see little "craters" at the top of
the rice, then turn off the heat. Let the rice steam for an
1/2 tsp oregano
additional 10-15 minutes. No peeking or stirring!
1/2 tsp cumin
1/2 tsp paprika Step 5
salt and pepper to taste Roast the bell peppers: Add the bell peppers,
jalapeno, oil, cumin, paprika and oregano to a baking
15 oz black beans rinsed and drained
sheet. Toss the bell peppers well with your hands,
2 limes chopped in half, optional for garnish tongs or a wooden spoon until well coated. Roast for
20 minutes.
Step 6
After 20-30 minutes, transfer the chicken from the salsa
to a cutting board and use two forks to shred it. Return
the chicken to the salsa in the pan and cook,
uncovered, over medium heat for about 10 minutes,
until the liquid has mostly evaporated. **If you want
black beans to be more cooked, add them to the pot
with the salsa and allow them to cook with the chicken.

Step 7
Assemble: Divide the rice, black beans, bell peppers
and shredded chicken between your meal prep
containers. Garnish with lime halves. Allow the meal to
cool and then pack them up to store in the fridge!