Chicken Chipotle Burrito Bowls - cooking recipe

Ingredients

1 lb skinless chicken breast half, cubed
15 ounces black beans, drained and rinsed
1 cup frozen corn
2 cups canned crushed tomatoes (I used diced mexican tomatoes.)
2 teaspoons finely chopped canned chipotle chiles in adobo
1/2 teaspoon ground cumin
1 tablespoon chopped fresh cilantro
1 garlic clove, minced
4 corn tortillas (cut or torn into bite-sized pieces)
2 cups hot cooked white rice
sour cream
shredded cheddar cheese or monterey jack pepper cheese
fresh cilantro

Preparation

Heat oven to 350.
Spray a rectangular glass baking dish with nonstick cooking spray.
Arrange chicken in an even layer in baking dish.
In a bowl combine beans, corn, tomatoes, chipotle chili peppers, cumin, cilantro and garlic then pour mixture evenly over chicken.
Sprinkle with tortilla pieces then bake for 30 minutes.
To serve divide rice evenly among four serving bowls and top with chicken mixture.
Garnish with sour cream, shredded cheese and cilantro if desired.