Recipe: Southwest Chicken & Rice Bowls
2 cups long grain brown rice, cooked to package directions
4 tbsp olive oil, divided
3 medium chicken breasts cut into 1-2 inch pieces
2 tsp cumin
1 tsp sweet paprika
½ tsp garlic powder
½ tsp salt
½ tsp ground black pepper
1 tsp ground chipotle pepper (more if you love extra spicy)
juice from 1/2 lime
½ red bell pepper diced
½ yellow bell pepper diced
½ red onion, diced
1 cup canned or frozen corn, drained
1 can (15 ounce) black beans, drained and rinsed
½ cup sliced black olives
¼ cup freshly chopped cilantro
chopped fresh cilantro
crumbled queso fresco
pico de gallo
fresh lime wedges
Cook the rice to package directions.
Heat 2 tbsp of the olive oil in a 12 inch cast iron skillet over medium heat. Add the chicken breast, seasonings and lime juice. Cook 3-4 minutes each side until cooked through. Remove the chicken from the skillet and transfer to a plate. DO NOT rinse the skillet.
Add the remainder of the olive oil to the skillet (2 tbsp) and saute the onions for 3 minutes. Add the bell peppers and saute another 4 minutes. Add the corn, black beans and olives. Cook another 3 minutes until hot. Mix in 1/4 cup chopped cilantro. Add the chicken back into the pan and cook 2 minutes.
Plate the rice into bowls. Top with the chicken mixture. Top with any additional toppings you desire. Serve immediately.