Chicken Burrito Bowl
PREP TIME 10 minutes
COOK TIME 20 minutes
4 tbsp sour cream
1 packet Old El Paso chilli spice mix
3 chicken breasts, diced
1 tsp Tasman sea salt
2 cups rice, precooked
2 tbsp Old El Paso pickled jalapeños, roughly chopped
½ red capsicum, sliced
½ bunch fresh coriander, roughly chopped
1 tin Old El Paso black beans
1 ½ cups chicken stock
Add chicken, sour cream, spice mix and salt into a bowl and stir together well before placing into a pan over the charcoals and leave until it begins to split.
Once split, add chicken stock and reduce by 100%.
Once reduced, add capsicum, coriander, jalapeños, black beans and rice and stir together well before leaving for approx 1-2 minutes until cooked.