Spicy Mexican Burrito Bowl

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Prep Time5

Cook Time25

Finely dice the carrot and green pepper.
Heat 1 teaspoon of the oil in a large frypan over a medium-high heat. Add carrot and green pepper and cook, stirring until brown and charred
Remove the corn kernels from the cob and add to the pan. Add spices and cook stirring 30 seconds. Remove vegetables from pan and wipe clean.
Return pan to the heat and add another teaspoon of olive oil. Once the oil is shimmering add the finely diced chicken breast. Cook, stirring occasionally 2-3 minutes until the meat has browned.
Return vegetables to the pan with the chicken. Add the tin chopped tomatoes and turn down the heat to low. Allow to simmer 5-6 minutes until thick.
To make the rice: add 1 cup of rice, 2 cups of water and a teaspoon of salt to a pot. Bring to a boil then turn down heat to low. Simmer covered 12 minutes. Remove from heat without taking off the lid and sit for a further 10 minutes. Fluff with a fork.
To build the bowls, add a spoon of rice to each bowl/plate and top with the meat mixture. Add avocado and fresh spring onions if desired.

8 Weight Watchers point per serving.