I was looking for dinner options last Saturday after a long run and thought of these chicken rice bowls that one of my girlfriends had made for girl’s night last year. I’ve made them several times and love that I have leftovers for the week! They are the perfect meal for fall/winter!
Chicken Rice Bowls
Sauce:
Chopped cilantro
2 TBSP finely diced onion
Juice from 1 lime
1/2 to 3/4 tsp ground cumin
1 clove of garlic, diced
1/4 cup olive oil
Rice Bowls:
1 1/2 lbs chicken breast
1 can diced green chilis
2 cans black beans, drained
1 1/2 cups uncooked rice (I prefer brown)
1 each red and green pepper, chopped
3/4 cup chopped manchego cheese
Cook the chicken breasts and set aside (I usually either put them in a crockpot on low for a few hours or boil on the stove). Cook the rice according to package directions; set aside.
In a large bowl, add all the sauce ingredients except the olive oil. Stir together and then whisk in the olive oil; set aside.
Heat a sauce pan with 2 tbsp olive oil, add in the peppers and sauté for 2 minutes. Pour in the black beans, cook for 1-2 minutes. Pour hot mixture into bowl with sauce. Stir in the cooked rice, shredded chicken and chopped cheese. Season with salt. Add other toppings as desired (avocado, tabasco sauce).
Enjoy!