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Ingredients

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

Optional Toppings

chopped fresh cilantro

crumbled queso fresco

pico de gallo

fresh lime wedges

sour cream

Directions

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.

Recipe: Southwest Chicken & Rice Bowls

Ingredients Directions

~ Marla Meridith

Name: Recipe: Southwest Chicken & Rice Bowls
Yield: 4 servings
Ingredients: 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; sour cream

Recipe: Southwest Chicken & Rice Bowls

Ingredients

Directions

Notes

~ Marla Meridith

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