Mexican Rice Bowl With Chicken |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Something I've recently discovered...rice bowls. The Mexican ones. Ay, caramba! Ingredients:
1 tablespoon vegetable oil |
2 chicken breasts, cubed |
salt and pepper |
1/2 cup onion, diced |
2 garlic cloves, minced |
1/2 cup green bell pepper, diced |
1/2 cup red bell pepper, diced |
1 (14 ounce) can corn, drained |
1 (14 ounce) can diced tomatoes and green chilies, undrained |
1 (14 ounce) can black beans, rinsed and drained |
2 tablespoons chili powder |
1 tablespoon paprika |
1 teaspoon dried chipotle powder |
salt and pepper |
2 cups white rice, cooked (cooked) or 2 cups brown rice (cooked) |
1 cup shredded cheese (for topping) |
sour cream (for topping) |
tortilla chips (optional) or warmed flour tortilla (optional) |
Directions:
1. Cook rice according to package instructions.
2. Meanwhile, heat oil in a large skillet. Season chicken cubes with salt and pepper. Add chicken to the skillet and cook until well browned. Remove from skillet and set aside.
3. Add onion and garlic to skillet, and saute for approximately 5 minutes or until soft. Add in red and green peppers, continue to saute on medium-low heat until peppers are soft, about 7 minutes.
4. Once softened, add all remaining ingredients (except rice and cheese), as well as the cooked chicken. Stir until all ingredients are mixed well and heated through; adjust salt and pepper.
5. Serve over rice with shredded cheese and sour cream. Even heartier with a side of tortilla chips or warmed tortillas.
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