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Mexican-Style Chicken and Rice Bowls
Recipes
Mexican-Style Chicken and Rice Bowls
4 servings
30 minutes total

Ingredients

  • 1 (8 oz) package cilantro-lime (or white) rice
  • 2 ¼ cups water, divided
  • 3 tablespoons canola oil, divided
  • 2 chicken fillets (about 1 lb total)
  • ½ cup enchilada (or fajita) sauce
  • 1 (15 oz) can seasoned black beans
  • 1 street corn (or Southwest) chopped salad kit (10–13 oz)
  • 1 cup mango salsa (optional)

Steps

    1. Prepare rice following package instructions, using 2 cups water and 1 tablespoon oil.
    2. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place remaining 2 tablespoons oil in pan; add chicken and cook 2–3 minutes on each side until browned.
    3. Reduce heat to medium-low; pour in sauce and remaining ¼ cup water. Cover and cook 8–10 minutes, stirring occasionally, until sauce has thickened and chicken is 165°F.
    4. Meanwhile, heat rice and beans following package microwave instructions.
    5. Cut chicken into bite-size pieces. Toss salad greens with dressing from kit. Assemble bowls by placing about 1 cup rice in center of each bowl, then arranging beans, salad greens, and chicken in piles around rice. Top with salad kit toppings and mango salsa, if using. Serve.

Microwaves vary; adjust time as needed.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

Amount per ¼ recipe serving: Calories 670, Total Fat 23g, Sat Fat 3.5g, Trans Fat 0g, Chol 70mg, Sodium 1490mg, Total Carb 73g, Fiber 8g, Total Sugar 6g, (Incl. 1g Added Sugars), Protein 36g, Vitamin D 0%, Calc 10%, Iron 35%, Potassium 20%