SOUTHWEST CHICKEN AND RICE BOWLS

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Southwest Chicken and Rice Bowls image

This is a basic Tex-Mex chicken and rice salad recipe that can be found on most recipe sites. It makes a tasty and complete meal, especially if serving them in those round tortilla bowls (made from large tortillas), which makes for easy clean up! I usually serve ours with fresh baked cornbread. Sometimes I'll top it with...

Provided by Vickie Parks

Categories     Salads

Time 30m

Number Of Ingredients 15

1 whole-grain brown rice mix (i use success brand, but other brands work equally well)
2 Tbsp olive oil
2 or 3 chicken breasts, cut into bite-size pieces
1.25-oz pkg taco seasoning mix (divided)
1 medium jalapeno pepper, diced (or use 1/2 green bell pepper, diced (or 1 diced jalapeno pepper if you want less "heat")
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
1 cup corn, fresh or frozen
1 (15-oz) can(s) black beans, rinsed and drained
1 (10-oz) can(s) diced tomatoes with green chilies (such as ro-tel)
4 tostada bowls (optional)
3 green onions (scallions), chopped
3 Tbsp fresh cilantro, chopped
1 medium avocado, peeled and thinly sliced
1 cup shredded pepper jack cheese, for garnish (optional)

Steps:

  • 1. Prepare the brown rice mix according to package directions; set aside.
  • 2. Add half of the taco seasoning to a gallon-size zip-lock bag, add chicken and shake bag to chicken.
  • 3. Heat olive oil in large skillet over medium heat. Add seasoned chicken, and cook for 3 or 4 minutes per side or until chicken is browned and cooked through. Transfer cooked chicken to a plate.
  • 4. In the same skillet, add the three diced peppers, and sauté for about 5 minutes, or until tender. Add more olive oil, if needed to keep peppers from sticking to skillet.
  • 5. Stir in the corn, black beans, tomatoes, and cilantro. Add the prepared rice, cooked chicken, and remaining taco seasoning. Stir until thoroughly combined. Let the mixture simmer for about 3 or 4 minutes, or just until it's all heated through, stirring occasionally (to prevent sticking).
  • 6. To serve, spoon chicken/rice mixture into 4 Tostado bowls (or serving bowls from your cupboard). Top each with a bit of the cheese (if using). Then sprinkle green onions and cilantro on top of each serving. Divide the avocado slices among the servings, and serve immediately.

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