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Chicken and Egg Burrito Bowl

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Ingredients
  • 2 1/2 cups water, divided
  • 1 cup long-grain white rice
  • 1 tsp . lime zest
  • 2 Tbsp . lime juice
  • 1/2 cup cilantro, chopped, plus more for serving
  • 2 cups cooked chicken, shredded
  • 1 cup chunky salsa, plus more for serving 1 cup
  • 1 tsp . chili powder
  • 1 tsp . cumin
  • 1 tsp . paprika
  • 1 tsp . garlic powder
  • 1/2 tsp . salt
  • 1/2 tsp . pepper
  • 2 cups baby spinach
  • 1 cup frozen corn kernels
  • 1 (15 oz.) can reduced sodium black beans, rinsed and drained
  • 2 large eggs, scrambled
  • Mexican blend cheese, shredded
Instructions
  1. 1
    In a medium saucepan, add 2 cups of water and bring to a boil. Add the rice and cover. Reduce heat to low and simmer until tender, about 15 minutes. Stir in lime zest, lime juice and cilantro. Set aside.
  2. 2
    In a large skillet, add the chicken, salsa, chili powder, cumin, paprika, garlic powder, salt, pepper, ½ cup of water, spinach, corn and black beans. Cook until warmed through, then gently stir in scrambled eggs.
  3. 3
    Serve in bowls and top with cheese, fresh cilantro and salsa.
  4. 4
    Refrigerate leftovers up to 4 days.
Read it online: https://ncegg.org/recipe/chicken-and-egg-burrito-bowl/