If you're looking for a healthy, low-carb recipe that'll please the whole family, you've come to the right place. Today's dish is chicken burrito bowls — they're packed with vitamins and minerals thanks to broccoli, beans, and cauliflower rice. Feel free to top your bowls off with your favorite toppings!
Ingredients
- 1 teaspoon of fresh lemon juice
- 3 tablespoons avocado oil
- 2 cups salsa verde, divided use
- 12 ounces white onion, chopped fine
- ¼ cup chopped cilantro leaves and stems
- 6 tablespoons garlic, minced (about 2 cloves)
- 4 teaspoons kosher salt
3/4 cup dried pinto beans
- 1 white onion, chopped coarsely
- 1½ cups black beans, soaked overnight and drained
- ½ teaspoon cumin seeds, toasted and ground (optional)
– Vegetable oil for frying tortillas. Get about 3 inches of oil in the pan for frying. Set aside as you cook the rice below.
– 6 corn tortillas - ¼ cup vegetable oil
- 2 cups rice, rinsed in hot water first then cold water to turn it off
- 4 cups of chicken broth or water is plenty for cooking if you are adding more veggies or meat. The chicken broth just adds more flavor.
- Shredded lettuce is optional to place on the bottom of the bowl.
- Tomatoes, chopped
Instructions
Soak beans overnight in water to cover by 2 inches with a ½ teaspoon of baking soda. (Optional) I used white onion and so they were not yellow but red onions, you can use whatever kind you like.
Prepare rice: Heat oil in a large skillet over medium heat. Add onions and sauté until translucent -about 5 minutes. Add rice to pan and toast for about 1 minute stirring constantly. Then add garlic, peppers, cumin seeds and cook for 1 more minute stirring frequently.
Add broth or water and simmer until absorbed. Cover and reduce heat to low. Cook for 15 minutes, then fluff with a fork. Move grains to a bowl and allow them to cool for at least 10 minutes.
Set aside. Heat oil in a large skillet over medium-high heat. Add tortillas and fry, flipping once, until golden brown - about 2 minutes per side.
Drain on paper towels and set aside at room temperature while you cook the chicken. Fry the chicken: Heat oil in a large skillet over medium-high heat. Add onions and sauté until translucent -about 5 minutes.
