shredded Monterey Jack cheese(approximately 1/4 cup)
tomato
chopped cilantro(optional)
Cotija cheese(optional)
oil
Instructions
For the Cilantro Lime rice, start by sauteing 1 cup rice in a dollop of oil over medium heat until it turns opaque and brown. Add 2 cups of stock (or water) and ½ teaspoon of salt to the rice. Bring to a boil and then reduce temp to a simmer, letting it cook until the liquid is absorbed. Turn off heat, cover, and let rice sit in its own steam for a few minutes.
Meanwhile, combine the juice of one lime (approximately 2 Tablespoons juice), 1 garlic clove, and ½ bunch of rinsed cilantro to a blender. Add a dollop of water and blend until combined. Add this cilantro lime mixture to the cooked rice and taste for seasoning.
For the chicken, season a chopped chicken breast with oil, salt, pepper and chili powder. Saute 2 3 Tablespoons of chopped onion over medium heat for a few minutes. Add the chopped chicken pieces and cook until done, approximately 3 5 minutes on each side.
For the Creamy Avocado Sauce, add the following ingredients to a blender or food processor: flesh of 1 avocado, 1/4 cup plain greek yogurt, 1/2 jalapeno, 2 garlic cloves, 15 20 sprigs cilantro, juice of 1 lime, 2 Tablespoons olive oil, 1/4 teaspoon salt, freshly ground pepper, and a splash of water.
Combine together and taste test, adding additional salt and lime if you want.
You can also add a drizzle of cream or 1 Tablespoon mayonnaise to the Avocado sauce.
In a bowl, add layers of rice, black beans, chicken, avocado bits, tomatoes, cheese and top with the Creamy Avocado Sauce.
Optional garnishes include chopped cilantro and Cotija cheese.
Easy Burrito Bowls with Creamy Avocado Sauce · Dinner Match Lab | Dinner Match Lab