SOUTHWEST CHICKEN AND RICE BOWLS

Southwest Chicken and Rice Bowls image

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.