Double Chicken Burrito Bowls
with Pico De Gallo and Green Onion Rice
Tasty chicken takes centre stage, with green onion and lime rice as its co-star in this delicious dish. The fresh DIY pico de gallo makes a great addition!
Ingredients: Ground chicken • Canned corn (peaches and cream whole kernel corn, water, sugar, salt) • Roma tomatoes • Basmati rice • Limes • Guacamole (hass avocado, tomato, onion, sea salt, garlic, cilantro, cilantro essential oil) • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture) (milk) • Garlic puree (garlic puree, soybean oil, water, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Green onion.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
500 g
Ground Chicken
1 tbsp
Garlic Puree
(May contain traces of: Wheat, Crustaceans, Fish, Mustard, Gluten, Sesame, Sulphites, Soy, Milk, Tree nuts, Egg)
1 unit(s)
Green Onion
¾ cup
Basmati Rice
2 unit(s)
Tomato
1 unit(s)
Lime
341 mL
Corn Kernels
1 unit(s)
Sour Cream
(Contains: Milk)
3 tbsp
Guacamole
2 tbsp
Mexican Seasoning
(May contain traces of: Wheat, Mustard, Sesame, Sulphites, Soy, Milk, Tree nuts, Triticale, Peanuts)
Not included in your delivery
½ tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Using a strainer, rinse rice until water runs clear.
- Add rice to the boiling water, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove from heat. Set aside, still covered.
- Meanwhile, cut tomatoes into 1/2-inch pieces.
- Zest, then juice lime.
- Thinly slice green onion, keeping green and white parts separate.
- Drain, then rinse corn and pat dry with paper towels. (NOTE: If you received canned corn, only use half the corn for 2 ppl. Reserve the remaining for another creation.)
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken.
- Cook, breaking up chicken into smaller pieces, until no pink remains, 4-5 min.**
- Season with salt and pepper.
- Add corn to the pan with chicken. Cook, stirring occasionally, until golden-brown, 4-5 min.
- Reduce heat to medium. Stir in Mexican Seasoning, garlic puree and 3 tbsp (6 tbsp) water.
- Cook, stirring often, until fragrant, 1-2 min. Remove from heat.
- Meanwhile, combine sour cream, half the lime juice and half the lime zest in a small bowl. (NOTE: This is your lime crema.)
- Add tomatoes, green onion whites and remaining lime juice to a medium bowl. Season with salt and pepper, then toss to combine. (NOTE: This is your pico de gallo.)
- Fluff rice with a fork, then add remaining lime zest and remaining green onions. Season with salt, then stir to combine.
- Divide rice between bowls, then top with chicken mixture and pico de gallo.
- Dollop lime crema and guacamole over top.
If you've opted for double chicken, cook it in the same way the recipe instructs you to cook the regular portion of chicken. Work in batches, if necessary.
