Do you love Chipotle? I do. I find myself craving a carnitas bowl every now and then, and allow myself to indulge from time to time.
This reminds me of that – similar flavors but missing the expense and some of the calories. It’s super easy – not even recipe worthy. and is cooked in one skillet, minimizing the amount of cleanup. It’s perfect for a busy weeknight. Even better, it is delicious for lunch leftovers too.
These are the basic ingredients – but you can add any veggies you have on hand, especially peppers. I used chicken, but any meat would work.
In a skillet, cook your chicken with a chopped onion, a little olive oil, and mexican seasoning to your taste. I love the McCormick mexican Blend, but any will do. I estimate that I use about a tablespoon and a half. Cook until the chicken is cooked through.
Dump in a can of drained and rinsed black beans, the bag of mexican rice (you can use any rice, including leftover Chinese white rice with a little lime juice squeezed in), and 1 cup of mexican blend cheese.
That’s it. Seriously. You’re done. We usually eat this in bowls topped with sour cream, extra cheese, guacamole ( for me), and salsa (for husband). You can also use this to stuff burritos or eat with lettuce “wraps”.