450 g chicken breast (cubed)
2 Tbsp olive oil
200 g brown rice
4 large tomatoes
250 g kidney beans (pre-cooked)
½ tsp garlic powder
½ tsp crushed red pepper flakes
1 tsp ground cumin
450 ml vegetable stock
100 g grated cheese of your choice
Salt & pepper (to taste)
50 g cherry tomatoes
1 spring onion
Dice the onion and tomatoes.
Heat the olive oil in a pan and sauté the onion until translucent.
Add the cubed chicken to the pan and cook until done on both sides.
Then add the rice and stir well. Sauté the mixture for two more minutes.
Stir in the beans, tomatoes and spices and pour in the vegetable stock. Let the mixture simmer for 20 minutes until the rice is tender.
Season with salt and pepper.
Sprinkle cheese over the burrito bowl – it will melt in a few minutes.
In the meantime, dice the cherry tomatoes, avocado and spring onion and use them to garnish the dish.