DIFUNDIR AMOR

Horno Burrito Pollo Verduras

Name: Horno Burrito Pollo Verduras
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Mexican
Ingredients: 2 latas de frijoles negros, 400 g cada una, enjuagadas y escurridas; 2 tazas de arroz largo (tipo Basmati o Jazmín); 2 cucharadas de aceite de oliva; 1 1⁄2 tazas de Salsa Verde; 7 tazas de caldo de pollo; Cilantro fresco para decorar; Cebollines para decorar; 1 aguacate en cubos; 2 tazas de maíz congelado; 1 taza de pimientos asados picados; 2 jalapeños picados finito; 2 pimientos rojos cortados en cuadritos; 1 cebolla roja picada; 300 g de queso Monterrey Jack o Havarti rallado; 900 g de pollo cocido y desmenuzado; 4 cucharadas de puré de tomate; 1 cucharadita de orégano; 2 cucharaditas de comino molido; 2 cucharaditas de ajo en polvo; 4 cucharadas de chile en polvo; 1 cucharadita de pimentón ahumado; 1 cucharadita de sal de mar

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. We all have those days when the last thing we want to do is slave over a hot stove. Well, my friend, grab your apron because I have a scrumptious, hassle-free solution that’s going to make dinner not just easy peasy but also super delicious. Let’s whip up some Horno Burrito Pollo Verduras that’ll make you wonder why you ever settled for those sad takeout menus again. Trust me, you’ll thank me later!

Why This Recipe is Awesome

Okay, let’s be real for a second. This recipe is idiot-proof. If I can pull it off, you definitely can. It’s like culinary magic. You throw a bunch of ingredients together, bake it, and voilà! Dinner is served. Plus, it’s customizable, so if you have leftover veggies lying around or are scraping the bottom of your spice rack, just toss them in. Not only does this recipe save you a ton of time, but it also minimizes the risk of burning down your kitchen, which, let’s be honest, is a win-win.

And hold on, it gets better. This dish is social media ready. Seriously, pile on your avocados and cilantro, snap a pic, and watch your friends drool from their couches. Bonus points if you use the hashtag #CookingMakesMeHappy because it totally does.

Ingredients You’ll Need

Before we dive into the cooking fun, let’s talk ingredients. Here’s the grocery list you’ll need to gather:

2 latas de frijoles negros, 400 g cada una, enjuagadas y escurridas (black beans are the MVPs here)
2 tazas de arroz largo (tipo Basmati o Jazmín)
2 cucharadas de aceite de oliva (because you need that healthy fat)
1 1⁄2 tazas de Salsa Verde (green sauce is life)
7 tazas de caldo de pollo (not the canned stuff, please)
Cilantro fresco para decorar (it’s not a burrito without it)
Cebollines para decorar (the pretty factor)
1 aguacate en cubos (a.k.a. the crown jewel on top)
2 tazas de maíz congelado (sweet corn magic)
1 taza de pimientos asados picados (add that colorful flair)
2 jalapeños picados finito (quítales las semillas si no quieres que pique)
2 pimientos rojos cortados en cuadritos (for that crunch)
1 cebolla roja picada (that aroma, though)
300 g de queso Monterrey Jack o Havarti rallado (because cheese)
900 g de pollo cocido y desmenuzado (más o menos 6 pechugas, feel free to cheat with rotisserie)
4 cucharadas de puré de tomate (adds richness)
1 cucharadita de orégano (classic flavor)
2 cucharaditas de comino molido (warm spice heaven)
2 cucharaditas de ajo en polvo (no explanation needed)
4 cucharadas de chile en polvo (get that kick)
1 cucharadita de pimentón ahumado (for smokiness)
1 cucharadita de sal de mar (to taste, always taste)

Step-by-Step Instructions

Alright, let’s get you cookin up a storm with these easy-peasy steps. Let’s channel our inner chefs!

Calienta el horno a 190°C y engrasa con un poquito de aceite una fuente bien grande y profunda.
Calienta el aceite en una sartén grande. Echa la cebolla, los pimientos y los jalapeños. Cocina a fuego medio hasta que todo ablande.
Mezcla después los condimentos y el puré de tomate en la sartén, dejando que suelten sus aromas. ¡Qué rico huele ya!
Pon en la fuente grande el sofrito de verduras, arroz, maíz, frijoles, pollo, pimientos asados, salsa verde y el caldo. Mezcla hasta que todo quede bien repartido.
Tapa la fuente con aluminio y entiérrala en el horno de 35 a 40 minutos para que el arroz esté blandito y la mezcla se chupe casi todo el caldo.
Antes de sacar la fuente, ponle el aguacate picado, mucho cilantro fresco y cebollines por arriba.
Quita el papel aluminio y esparce todo el queso rallado encima. Mete la fuente unos 5-10 minutos más destapada, hasta que el queso se gratine y quede bien derretido.

Common Mistakes to Avoid

Let’s be honest. No one’s perfect, and mistakes happen. But to help you out, here are some common “Oops, I did it again” moments to avoid:

Thinking you don’t need to preheat the oven. Rookie mistake. Your dish deserves a warm welcome.
Using canned beans straight from the can without rinsing. You want that can taste? Yeah, I didn’t think so.
Not tasting your food at every stage. How else will you know if it’s banging or a total flop?
Ignoring the recipe and just winging it. Sure, sometimes you gotta trust your gut, but this isn’t an episode of a cooking competition.

Alternatives & Substitutions

Got some dietary restrictions or just fancy switching things up? Here’s where you can get creative:

Rice: If you’re feeling adventurous, try quinoa for a gluten-free option. Your health coach would approve.
Beans: Not a fan of black beans? Use pinto beans or kidney beans instead. They’re all part of the legume family.
Cheese: Go vegan by swapping cheese for some nutritional yeast. Still delish.
Protein: No chicken on hand? Try turkey, tofu, or even some sautéed mushrooms. Anything goes!

If you change something, don’t forget to tell your friends you totally meant to do that.

FAQ (Frequently Asked Questions)

Here we go with some burning questions you might have. You know, those questions that keep you up at night.

Can I use margarine instead of butter? Well, technically yes, but why hurt your soul like that? Just stick to the real stuff.

Can I add more veggies? Absolutely! The more, the merrier. Go wild, my friend.

Can I make this spicy? Heck yes. Toss in some extra jalapeños or a haunted hot sauce. Your call.

What if I don’t like cilantro? Seriously, who hurt you? Just kidding. You can leave it out and still be okay.

Can I make this vegetarian? Duh! Just omit the chicken and pack in a ton of veggies.

How long does it take to prep? You can be in and out of the kitchen in about 15-20 minutes. Then the oven does the magic.

Can leftovers be frozen? Yes, my champ! They freeze like a dream. Just make sure they’re in an airtight container.

Final Thoughts

You did it! You just crushed an amazing Horno Burrito Pollo Verduras recipe that will make you look like a kitchen superstar. Now, this is the part where I say, go impress someone—or yourself—with your new culinary skills. You’ve earned it! Grab that plate, pile it high, and don’t forget the avocado on top.

Now, get out there and show the world your burrito batch game. Who knows? You might just become the next food influencer. Happy cooking, amigo!