Avocado Salsa Chicken Burrito Bowls
Prep 40 Minutes
Total 45 Minutes
- 1 medium ripe avocado, peeled, pitted and cut into 1/4-inch cubes
- 1/3 cup tomato, cut into 1/4-inch cubes
- 1/4 cup finely chopped white onion
- 1 medium jalapeño chile, seeded and finely chopped
- 1 teaspoon fresh lime juice
- 1/4 teaspoon salt
- 1 package (11 oz) Old El Paso™ Chipotle Chicken Burrito Bowl Kit
- Oil, water and butter called for on package
- 1 lb boneless skinless chicken breasts, cut into 1/2-inch cubes
- 1 cup crumbled queso fresco
- 1/4 cup cilantro leaves
- Lime wedges
Recipe Continues Below
- In medium bowl, stir together Avocado Salsa ingredients. Cover; refrigerate until ready to use.
- Add rice (from burrito bowl kit), 1 3/4 cups water and butter to 2-quart saucepan. Heat to boiling, stirring frequently. Reduce heat; cover and simmer about 20 minutes or until rice is tender and liquid is absorbed. Remove from heat; let stand 5 minutes.
- Meanwhile, in 10-inch nonstick skillet, stir chicken, 2 tablespoons vegetable oil and seasoning mix (from burrito bowl kit) until well coated. Cook over medium-high heat 10 to 12 minutes, stirring occasionally, until very little liquid remains and chicken is cooked through and begins to brown.
- Divide rice among 4 serving bowls. Top with chicken, avocado salsa, queso fresco, cilantro and queso blanco sauce (from burrito bowl kit). Serve with lime wedges on the side.
- If you’d like your avocado salsa spicy, just substitute serrano chile for the jalapeño in this recipe. If you like it even spicier, don’t seed the chile before chopping.
- If full-sized tomatoes are not in season, try substituting chopped cherry tomatoes to get the best flavor.
- Relax responsibly®. Corona® Hard Seltzer Spiked Sparkling Water with Natural Flavors. Imported by Crown Imports, Chicago, IL
- 1 Bowl Calories 650 (Calories from Fat 290); Total Fat 32g (Saturated Fat 10g ,Trans Fat 1/2g); Cholesterol 105mg; Sodium 1520mg; Potassium 730mg; Total Carbohydrate 53g (Dietary Fiber 5g ,Sugars 6g); Protein 38g
- % Daily Value: Vitamin A 15%; Vitamin C 8%; Calcium 30%; Iron 10%
- Exchanges: 2 1/2 Starch; 1/2 Other Carbohydrate; 1 Vegetable; 3 Very Lean Meat; 5 Fat
- Carbohydrate Choice: 3 1/2
*Percent Daily Values are based on a 2,000 calorie diet