One Pot Chicken Burrito Bowl

1 c onion, chopped
2 TB olive or vegetable oil
2 boneless, skinless chicken breasts (about 8 oz), cut into bite-sized pieces
2 garlic cloves, minced
1 4 oz can diced mild green chiles
1 14-15 oz can diced fire- roasted tomatoes, with juice
1 14-15 oz can black beans, drained and rinsed
1 c uncooked white rice
1/2 c frozen corn
3 1/2 c low sodium chicken broth
2 TB chili powder
1 TB cumin powder
A few dashes of Tabasco sauce, to taste
1 c shredded, reduced fat cheddar or Mexican blend cheese
1/2 c chopped green onions
3/4 c fresh tomato, chopped
1/2 c sliced black olive, optional

Use a citrus grater to grate the garlic...easy!
This is so good to take for lunch the next day.

In large skillet, add olive oil and onion and sauté over medium high heat for 3-4 min until onion begins to soften. Add chicken and garlic and cook until chicken is no longer pink on the outside, about 5 min. Add rice and cook for 4-5 min until some of the rice appears toasted. Add chili powder and cumin and stir to distribute spices evenly. Add tomatoes with juice, beans, chiles, corn, and chicken broth, and Tabasco. Bring to a boil. Reduce heat to low and simmer, covered, for 15 min. Stir and check for doneness of the rice. Cook an additional 5-10 min until rice is tender.
Top with shredded cheese, chopped tomatoes, green onions, and olives, if using. Cover for a minute to allow cheese to melt.
Take skillet directly to table and place on a heat- safe surface. Let everyone serve themselves!

Serving Size: Six servings, about 1 1/2 c

Number of Servings: 6

Recipe submitted by SparkPeople user CHEMIST403.