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Mexican Burrito Bowl

• 1 tbsp unsalted butter • 1 1/3 cups wild rice dry • 2 cups water • Juice of 2 limes • 1 onion, chopped • 10 oz can diced tomatoes with green chilies • 14 oz can black beans • 1/4 cup white wine or chicken broth • 2 cups grilled chicken, diced • Fresh cilantro, for topping • 1/2 cup shredded Mexican cheese, for topping • Salsa, for topping (or any) • Sour cream, for topping • Gluten free tortilla chips (Optional)



Directions

1. In a saucepan, combine the water, rice and juice from 2 limes. Bring rice mixture to a boil. 2. Reduce heat and simmer covered until all of the liquid is absorbed. 3. In another saucepan, melt the butter. 4. Sauté onions and garlic in melted butter until onions are translucent. 5. Add the canned tomatoes, white wine and beans. Simmer until most of the liquid is absorbed. 6. Place 1 serving of rice in a bowl, top with bean mixture, chopped chicken and topping of your choice. Serve with tortilla chips if desired.

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