Burrito bowl with Tex-Mex salsa
Enjoy the vibrant flavors of this burrito bowl packed with fresh ingredients and a delicious Tex-Mex salsa. A perfect blend of basmati rice, juicy tomatoes, crispy corn, and flavorful kidney beans, topped with the tangy, fresh salsa twist. A true flavor explosion with every bite!
Bereidingswijze
Preheat the oven to 180°C (350°F). Cut the plum tomatoes into 2cm cubes and drain the corn and kidney beans in a sieve. Cut the chicken breast into strips.
Bring a pot of water to a boil and prepare the rice according to the package directions. Drain.
Heat the olive oil in a pan and fry the chicken strips until golden brown and cooked through. After 5 minutes, add half of the Verstegen Guilt Free – Chunky Tex-Mex Salsa sauce and corn.
Divide the rice, tomatoes, iceberg lettuce, kidney beans, and chicken strips among plates and garnish with the guacamole. Drizzle the remaining Verstegen Guilt Free – Chunky Tex-Mex Salsa sauce over the burrito bowl and serve.
Variatietip
Vervang de kipfilet door vegetarische kipstuckjes wanneer het gerecht vegetarisch moet zijn.
Ingrediënten
- 4 trostomaten
- 150 g maïs
- 200 g kidneybonen
- 400 g kipfilet
- 300 g basmati rijst
- 2 el olijfolie
- 4 el Verstegen Guilt Free Chunky TexMex Salsasaus
- 100 g gesneden ijsbergsla
- 175 g guacamole
