Chicken Burrito Bowls
535 Cal, 48g Carb, 18g Fat, 46g Protein
| Servings |
| 24servings |
|
|
Ingredients
- 6cups Uncooked brown rice
- 5cups Raw pinto beans
- 9lbs Chicken thigh
- 8cups Shredded cheese
Optional
- 4cans Corn
- 1unit seasoning Cholula sauce, salt, black pepper, chili powder, cayenne, lemon pepper, cumin, paprikaA unit consists of 2tsp to 2tbsp of each ingredient to taste
Instructions
- In a large mixing bowl, cover chicken with layer of cholula, then rub mixed spices all over it.
- Sous vide chicken at 160F for 1-1.5 hours and then dice chicken afterward. OR cook chicken however you want and dice chicken.
- Cook rice and pinto beans.
Optional
- Assemble ingredients in containers and freeze.
- Thaw in fridge for 1-2 days prior to eating.
Recipe Notes
- If you have never cooked raw pinto beans before, read the instructions the night before. Soaking beans + cooking beans is easy, but it can take hours.
- For all my recipes, I recommend you find your own preferences for seasoning. I rarely put specific numbers since I personally eyeball it, smell the mixture, and adjust as needed prior to cooking.
