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| Prep Time | 5 minutes |
| Cook Time | 30 minutes |
| Servings |
servings
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Ingredients
Rice
- 1 1/4 cup Basmati rice uncooked
- 2 cups water
- 1/2 cup salsa onion-free
- 2 teaspoons olive oil
- 1 bell pepper diced
- 1 sweet potato diced
- 1/2 teaspoon cumin
- 3/4 teaspoon chili powder
- salt and pepper to taste
Chicken
- 2 teaspoons olive oil
- 1 pound chicken breast boneless, skinless, cubed
- 1 teaspoon salt
- freshly ground black pepper to taste
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
Topping ideas
Ingredients
Rice
Chicken
Topping ideas
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Instructions
- In a medium pot, add the rice, water, and salsa. Bring the mixture to a boil, cover with a lid, and turn the heat all the way to low. Allow to simmer for 20 minutes or until all the water is absorbed.
- Meanwhile, in a large cast iron skillet or stainless steel pan, heat 2 teaspoons of olive oil. Add the diced pepper and sweet potato and saute for 5-7 minutes, or until tender.
- Add the cumin and chili powder. Saute until the sweet potatoes are tender, about 5 minutes. Turn heat to low and set aside while you prepare the chicken.
- In a separate pan, heat 2 teaspoons of olive oil over medium heat. Add the chicken and seasonings and cook until the chicken is done. Set aside.
- In a large bowl (or in your skillet if it is large enough), combine the cooked rice with the vegetables.
- To serve, scoop the rice and vegetable mixture into bowls, top with cubed chicken. Although not necessary, serve with any toppings you prefer.
Recipe Notes
Recipe adapted from http://www.goodlifeeats.com/2012/11/fall-mexican-rice-bowls.html, retrieved Nov. 2012.