Brighter Soul Burrito Bowl

Brighter Soul Burrito Bowl

I find that eating colorful food makes my soul happier with every bite. The combination of peppers and tomatoes and purple onions and cilantro all blend together in a rainbow of deliciousness in this homemade burrito bowl. This is a great meal that can be adapted for a large group of people. My mother makes a version of this very frequently for big extended family lunches on Sundays. The salsa can be prepared the night before, and the chicken can be quickly made while your guests eat some appetizers.

This is also a great meal to eat for lunch on multiple days. I just reheat rice and chicken together and then add a generous helping of the salsa on top with a bit of cheese. You can also put everything in a flour tortilla and eat it as a traditional burrito. If you like thing a bit spicier, some hot sauce on top would add a bit more kick! No matter how you eat it, this recipe is a great late-summer treat!



9 small tomatoes (I used tomatoes-on-a-vine)

5-6 Bell Peppers

1 small or 1/2 large purple onion

1-2 jalapeno peppers

2 cups sweet frozen corn

1 can black beans rinsed and drained

1/2 teaspoon of cumin

juice from one lime

coarse sea salt to taste

1 large bunch of cilantro washed and patted dry

4-8 boneless, skinless chicken breasts

1 bottle Goya mojo criollo marinade



Dice tomatoes. I watched a youtube video that showed a way of cutting tomatoes that doesn't lead to super pulpy, seedy salsa. I think it really works well for this recipe. You just use your knife to cut off the outer part of the tomato then dice.

Dice peppers. If you have a Wegmans near you, I LOVE the multi-color family packs for this recipe. 

Finely chop a purple onion (the putting the onion in the freezer trick still works to keep my eyes dry!)

Finely chop one or two veined and seeded jalapenos. There is a lot of heat in the veins and seeds. ESPECIALLY if you have babies, make sure you wear gloves while cutting a jalapeno. The spicy oils tend to linger on the skin and you don't want them getting into baby mouths or eyes. I keep a box of disposable vinyl gloves in the drawer with all of my zip-top bags, foil, etc, and they are super useful for a variety of cooking needs.

Add corn and the rinsed and drained beans. Season with 1/2 tsp of cumin (if you are cumin-crazy you can increase this to a whole teaspoon). Add a few good grinds of coarse sea salt (I love the Kirklands brand sea salt from Costco). Squeeze in the juice of a lime--roll the lime firmly under your hand to release the juice before cutting.

Rinse and pat dry cilantro. Coarsely chop and mix into salsa. {I have read that a certain percentage of the population is genetically predisposed to think that cilantro tastes like soap. I hope that's not you because I love cilantro, but if it is, by all means, do not add it to the salsa.}


Trim chicken breasts and place in a bag with enough Mojo Criollo marinade to thoroughly cover. Refrigerate at least 20 minutes.

Dump contents of bag--chicken and marinade--in pan. Cook on medium to high, slightly covered, until the all of the liquid cooks out and the chicken begins to sear. Turn the chicken and then add more marinade to the pan. It should bubble and brown. Continue turning the chicken when it sears until it's thoroughly cooked and a nice brown color. Remove from heat, cover, and let sit for 5 minutes.

Remove from the pan and dice the chicken. Return it to the pan and toss in the remaining drippings.

Serving: I serve the chicken and salsa over jasmine rice, topped with mexican cheese. What could be better for the soul than an at-home burrito bowl?? YUM.



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