Burrito Bowl with Shredded Chicken
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Serves: Serves 4 - 6
 
Burrito Bowl with Shredded Chicken and then topped it with red onion, sweet peppers, tomatoes, some sour cream and guacamole. Served over rice,
Ingredients
  • 3 chicken breast halves
  • 1 lb. cranberry beans or pintos
  • 4 cups water
  • 1 cup chopped onions
  • 2 cups chicken broth
  • 1 can Ro-tel tomatoes
  • 4 tablespoons taco seasoning
  • salt and pepper to taste
Serve with
  • red onion, sweet peppers, tomatoes, some sour cream and guacamole over rice
Instructions
  1. Look thru the beans and throw out any that are split or broken, make sure there also any little stones in them. Rinse them well. Add the water and bring to a boil, Remove from heat and let set for 30 minutes. You can also soak the beans in cold water overnight.
  2. Drain and rinse the beans. Put them in a heavy pan with the onions. Add enough water to cover them and cook over medium heat until the beans are tender. Add the chicken broth, ro-tel tomatoes, seasonings. Continue to cook until the beans start to thicken and get creamy.
  3. Season the chicken breasts with salt and pepper. Place the chicken breasts on top of the beans and cover the pan. Cook over medium low heat for 20 - 25 minutes. Remove the chicken breasts and allow to cool. When they are cool shred the chicken into pieces and refrigerate until ready to use.
  4. It the water evaporates before the beans reach the creamy stage add more water. When the beans get creamy use a potato masher and mash up some of the beans, but not all. You can add the chicken in back at this point. Keep warm while you make rice to serve it over. Spoon the bean mixture over the rice.
  5. Top with tomatoes, onions, sweet peppers, cheese, guacamole and sour cream.
Recipe by Recipes Food and Cooking at https://recipesfoodandcooking.com/2014/09/16/burrito-bowl-shredded-chicken/