Wednesday, September 30, 2015

What’s For Dinner | Recipe : Homemade Burrito Bowls (Tex-Mex Week)


Now that fall is here, I’m moving into the swing of comfort foods. I wanted to transition into fall with a kick a heat. So here comes the idea to have Tex-Mex. I drove past a really popular Mexican inspired casual dining restaurant and thought…a burrito bowl would be so good. 
Although it’s fairly inexpensive, I remembered that I had all the ingredients for this bowl at home. My wallet thanked me kindly! I went home to looked over the pantry and freezer and realized I had ingredients for THREE different Tex-Mex inspired dishes. Thus, this Tex-Mex week was born!

I could eat Tex-Mex food at least once a week. Tex-mex is a celebration of the fusion of Mexican and American-styled cooking. When I think of Tex-Mex I immediately think of corn, peppers, beans, beef and pork. We’re not big beef or pork eaters in my house. We eat tons of turkey and chicken…so you’ll notice my recipes reflect that.
NOTE: We do partake in the consumption of beef and pork (just not often), so feel free to invite me over the steak dinner and bacon loaded baked potato, your treat, I’m down! Lol

So let’s get on with it! 

For this installment of Tex-Mex Week, we'll cover some of my favorites. 


So, What’s For Dinner?!


Tumbles rumbles….
Tonight’s Menu: Homemade Chicken Burrito Bowls 
Want to make this with me?
What You’ll Need:
2 lbs of Boneless Skinless Chicken Breast (I used tenderloins) 
2 Green Peppers
2 Onions
2 cups Brown Rice
3 ears of Corn on the Cob
2 Black Beans
1 Jar Prepared Salsa or 1 Can of Diced Tomatoes and Chiles
1/2 cup chicken broth
Sour Cream 
Shredded Cheese
Cilantro
Lime
1 Packet of "Taco" Seasoning 


To create your own "taco" seasoning


Preparation:
1. Heat a skillet to medium heat and pre-heat oven to 400 degrees. 
2. Spray skillet with non-stick cooking spray, pat dry chicken, season with a pinch of salt and quickly sear on both sides until a little crust develops. 
3. Remove from stove top heat, place chicken into baking dish. 
4. Add a 1/2 cup of chicken broth and bake for 30 minutes, until chicken's juices run clear. 
Note: Chicken is pan seared then baked to finish cooking. I find this easier to cut once finished cooking. 
5. While chicken is baking, slice peppers and onions into long strips. Also, in a separate bowl, take a knife and remove corn from ears and set aside. 
6. Now, remove chicken from oven and slice or shred chicken is small bite-size pieces. 
7. Replace chicken into baking dish, add pepper and onion strips and season thoroughly with "taco" seasoning. 
8. Reduce heat on oven to 375 degrees. Securely cover baking dish with a piece of foil and replace in oven. I like pretty crisp veggies, so I only allow them to bake for 20 minutes. 
9. During this baking time, prepare rice and assemble your toppings. 
10. Assemble burrito bowl by lining bowl with rice, layering a serving of chicken, peppers and onions and add toppings. 



Topping Suggestions: 
A dollop of sour cream, corn, black beans, shredded cheese, cilantro and salsa. 


It should look something like this…


All recipes can be found on my "Foodie is on my Resume" Pinterest board (always found on my right sidebar). While there, follow me on Pinterest @msnaturallyrandom for more food and entertaining boards and for my #Random adventures of motherhood & lifestyle!


Want more "Tex-Mex" deliciousness? Let me know in the comments below and visit tomorrow where I'll share my next recipe in the series for Fajita Burgers!! I love burgers! #nomnomnom


Talk to you later lovelies,

~Shan, Ms. Naturally Random

Disclaimer: All products were purchased by me for the sole purpose of personal use. 



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