Mexican Chicken and Black Bean Rice Bowl

local_grocery_store Ingredients

• 2 Chicken breasts, boneless, skinless, diced
• 1 can Black beans, drained and rinsed
• 1 cup Brown rice, cooked
• 1 Red bell pepper, diced
• 1/2 Red onion, diced
• 3 cloves Garlic, minced
• 1 tsp Cumin, ground
• 1 tsp Chili powder
• 1/2 tsp Paprika
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 2 tbsp Olive oil
• 1 Lime, juiced
• 1/4 cup Fresh cilantro, chopped
• 1/4 cup Sour cream, optional, for serving

restaurant_menu Method

1. 1.In a large skillet, heat olive oil over medium heat.
2. 2.Add diced chicken and cook until browned and cooked through, about 5-7 minutes.
3. 3.Remove the chicken from the skillet and set aside.
4. 4.In the same skillet, add diced red bell pepper, red onion, and minced garlic. Cook until vegetables are tender, about 5 minutes.
5. 5.Add cumin, chili powder, paprika, salt, and black pepper to the skillet. Stir to coat the vegetables.
6. 6.Add cooked chicken back to the skillet and stir to combine with the spices and vegetables.
7. 7.Add drained and rinsed black beans to the skillet. Stir to combine.
8. 8.Cook for an additional 5 minutes, until everything is heated through.
9. 9.To serve, divide cooked brown rice among bowls. Top with the chicken and black bean mixture.
10. 10.Squeeze fresh lime juice over each bowl and sprinkle with chopped cilantro.
11. 11.Optional: Serve with a dollop of sour cream on top.
12. 12.Enjoy your delicious Mexican Chicken and Black Bean Rice Bowl!

lightbulb_outline Tips

• chevron_rightFor extra heat, add a diced jalapeno pepper to the skillet with the red bell pepper and onion.
• chevron_rightFeel free to customize your rice bowl with your favorite toppings, such as avocado, shredded cheese, or salsa.
• chevron_rightIf you're short on time, you can use pre-cooked chicken or rotisserie chicken instead of cooking it from scratch.
• chevron_rightLeftovers can be stored in an airtight container in the refrigerator for up to 3 days.