Roasted Poblano & Garlic Burrito Bowl

Roasted Poblano & Garlic Burrito Bowl


  • 1 pouch Le Sauce & Co.® Roasted Poblano & Garlic Gourmet Finishing Sauce

  • ½ cup rice uncooked(1 cup rice)

  • 1 cup water to cook rice

  • ½ cup frozen corn

  • 1 can unsalted black beans

  • 1 avocado

  • 1-2 tomatoes

  • ½ lb boneless skinless chicken thighs

  • Handful of cilantro

  • Salt

  • Pepper

  • Smoked spanish paprika

  • 1 lime(optional)


  1. Preheat oven to 350 and put in an oven safe skillet to pre-heat

  2. Combine rice and water and put on the stove to boil.

  3. Once boiling, cover and reduce to simmer for 20 minutes

  4. Grab your chicken and season both sides with salt and pepper and smoked spanish paprika

  5. Once the oven is preheated, grab your skillet out of the oven and put your chicken on it. 

  6. Cook your chicken for 1 minute on both sides on the stovetop(remember your oven mitts!)

  7. Then put your skillet in the oven for 10 minutes

  8. While everything is cooking, you can grab your black beans, avocado, corn and tomatoes

  9. Drain the black beans and put in a bowl

  10. Open and cut up your avocado to your liking

  11. Grab your corn and put in a microwave safe bowl, add water, cover and cook in the microwave for 2 minutes

  12. Dice your tomatoes

  13. Chop up your cilantro

  14. Once the chicken is done cooking, you can take out of the oven and cut into slices or dices, whichever you prefer

  15. Once the rice is done cooking, you can take off the heat. Let sit covered for a couple of minutes

  16. Grab your plate or bowl and put rice on first, then chicken and add the rest however you like.


    Plate and Enjoy!

More Recipes

Comments (0)

There are no comments for this article. Be the first one to leave a message!

Leave a comment

Please note: comments must be approved before they are published