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Low FODMAPs Mexican Chicken and Rice Bowls
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Prep Time 5 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Rice
Chicken
Prep Time 5 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Rice
Chicken
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. In a large bowl (or in your skillet if it is large enough), combine the cooked rice with the vegetables.
  6. 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.

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