Wednesday, May 1, 2013

Mexican Rice Bowl

  • 2 medium chicken breast cut into small cubes
  • 1 can of black beans rinsed
  • 1 1/2 cups uncooked rice
  • 1 cup tomato sauce or spagetti sauce
  • 1 cup chicken broth
  • 11/2 cup water
  • 1 pepper cut into cubes
  • 1/2 of a medium onion finely chopped
  • 1 small can of green chilis
  • 2 T. soy sauce
  • 2 T. minced garlic
  • 2 T. taco seasoning
  • Salt and pepper to taste
  • Salsa, sour cream and cheese optional as a garnish
  1. In your rice cooker add the uncooked rice, tomato sauce, broth, green chilis and water (minus 1/4 cup)
  2. Saute the garlic, pepper, onion and chicken in a large skillet over medium heat.
  3. Add the rinsed black beans, taco seasoning, and remaining 1/4 cup of water to the skillet
  4. Stir frequently until the beans are warmed.
  5. Layer the bowl with rice on bottom, then chicken mixture and top with cheese, sour cream and salsa. Since we don't do dairy we just did Homemade Salsa and dairy free cheese.
  6. Enjoy!