Burrito bowl in a jar
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Cilantro lime rice, black beans, corn, grilled chicken, tomatoes, avocado and romaine layered in four pint jars.
Ingredients
- 1/2 cup dressing or sour-cream, salsa
- 1 cup each black beans and corn
- 2 cups cooked rice white, brown or quinoa
- 2 cups chopped grilled chicken or beef
- 1 cup each diced tomatoes, avocado, romaine lettuce, spinach (red onion optional)
- sprinkle of mozzarella cheese optional
- 1 tablespoon chopped cilantro
- Juice of 1/2 lime
- 4 16oz pint mason jars
Equipment
- mason jars
- cutting board
- chef’s knife
Directions
- Prepare the rice following the package directions. When it is done, you can stir in 1 tablespoon cilantro and the juice of 1/4 lime for each cup of cooked rice (optional).
- Fill each pint jar with layers in this order: 2 tablespoons dressing, 1/4 cup black beans, 1/4 cup corn, rice, 1/2 cup chicken, 1/4 cup tomato, 1/4 avocado, 1/4 cup romaine, and cheese. Do the same for all 4 jars, then put the lids on and refrigerate.
- At mealtime, shake the jar to mix everything and eat from the jar, or tip it into a bowl and add crumbled tortilla chips on top.
Notes
Keep refrigerated at 40°F (4°C) or below.
About 3 days in the fridge. Safety: contains cooked chicken and avocado; keep at 40 F or below and eat within 1 to 2 days.
Nutrition
Serving: 282g | Calories: 422kcal | Carbohydrates: 32g | Protein: 29g | Fat: 20g | Saturated Fat: 3.8g | Trans Fat: 0g | Cholesterol: 60mg | Sodium: 226mg | Potassium: 557mg | Fiber: 6.4g | Sugar: 3.5g | Vitamin A: 51IU | Vitamin C: 8.3mg | Calcium: 58mg | Iron: 3.2mg
Nutrition is an estimate per serving from USDA FoodData Central, for 4 pint jars; dressing (the first choice counted), each counted as canned black beans, cooked rice (the first choice counted), chopped grilled chicken (the first choice counted), chopped cilantro counted as dried coriander leaf. Brands and portions vary, so use it only as an approximation.