Chicken & Steak burrito bowls

 

Chicken & Steak burrito bowls (Chipotle bowls)

Ingredients

 4 servings

1. 2 cups white rice
2. 4 chicken breasts or 1 flank steak
3. 1/4 cup water
4. 1 can corn
5. 1 can black beans (or any bean of choice)
6. 1 cup chopped cherry tomatoes
7. 1 diced red onion
8. 1 whole avocado
9. Sour cream dollop
10. Salsa
11. 2 limes
12. 1 jalapeno
13. Cilantro

Steps

1. Cook white rice in either a rice cooker or for 3-4 minutes in instant pot on "pressure cook." Let pressure naturally release. For added flavor to rice, once cooked, squeeze one whole lime and mix thoroughly.

2. Take rice out of instant pot, place in another bowl and set aside.
   Place chicken in instant pot, sprinkle a "taco seasoning" packet over chicken, add 1/4 cup water and pressure cook for 10 minutes. (For steak please refer to separate flank steak recipe)

3. While chicken is cooking, prepare your toppings.
   Drain and rinse corn and beans.
   Chop tomatoes and onion.
   Cut lime and avocado in half. (You can also create guacamole if that's what you prefer)
   Set aside all toppings.

4. Once chicken is done, take each breast out, place on cutting board and cut into cubes. Add back into instant pot.

5. Time to build your bowl!
   Add rice, chicken (or steak) and add as much or as little of the toppings as you want!
   Top with sour cream, some salsa, diced jalapeños, a juiced lime and your done!