Mexican Chicken & Rice Bowl

1 tbsp vegetable oil
2 chicken breasts, cubed
1/2 cup onion, diced
2 cloves garlic, minced
1/2 cup green bell pepper, diced
1/2 cup red bell pepper, diced
1 14oz can yellow corn, drained
1 14oz can diced tomatoes with green chillies, undrained
1 14oz can black beans, rinsed and drained
2 cups brown rice, cooked
2 tbsp chili powder
1 tbsp paprika
1 tsp chipotle powder
salt and pepper to taste
1 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.