Mexican Chicken & Rice Bowl
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tbsp vegetable oil2 chicken breasts, cubed1/2 cup onion, diced2 cloves garlic, minced1/2 cup green bell pepper, diced1/2 cup red bell pepper, diced1 14oz can yellow corn, drained1 14oz can diced tomatoes with green chillies, undrained1 14oz can black beans, rinsed and drained2 cups brown rice, cooked2 tbsp chili powder1 tbsp paprika1 tsp chipotle powdersalt and pepper to taste1 cup shredded cheese (for topping)
Makes 4 2-cup servings
Prepare rice according to package instructions.
Meanwhile, heat oil in a large skillet. Add chicken and cook until well browned. Remove from skillet and set aside. Add onion and garlic to skillet, and saute for approx. 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. Once softened, add all remaining ingredients (except cheese), as well as the cooked chicken and rice. Stir until all ingredients are mixed well and heated through.
Serve with shredded cheese.
Number of Servings: 4
Recipe submitted by SparkPeople user BECWELLS.
Prepare rice according to package instructions.
Meanwhile, heat oil in a large skillet. Add chicken and cook until well browned. Remove from skillet and set aside. Add onion and garlic to skillet, and saute for approx. 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. Once softened, add all remaining ingredients (except cheese), as well as the cooked chicken and rice. Stir until all ingredients are mixed well and heated through.
Serve with shredded cheese.
Number of Servings: 4
Recipe submitted by SparkPeople user BECWELLS.
Nutritional Info Amount Per Serving
- Calories: 686.3
- Total Fat: 14.2 g
- Cholesterol: 98.1 mg
- Sodium: 788.6 mg
- Total Carbs: 87.2 g
- Dietary Fiber: 17.0 g
- Protein: 53.6 g
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