clock-iosdigital-coupon-iconAsset 1Asset 1my-order-iconmy-recipes-iconICON_Paysearching-iconICON_Pickupshopping-list-iconweekly-ad-icon
Skip to Primary Content

My Publix


Find a Store

Advanced Search

Locator service by Know-Where Systems

Use the search form on the left to find a store.

My Shopping List


Whoops!  We're re-stocking this shelf.

Something went wrong while we were trying to handle your request. Please try again.

If you need assistance e-mail Customer Care or call us at (800) 242-1227.

Your list is empty.   Get started now!

Enter Items Browse Products

Other ways to add items:
Weekly Ad Recipes Featured Products


Where are my lists from before? Log In


Add or remove item, see aisle locations, and manage your lists:

View/Manage Lists

My Orders

Online Easy Ordering

Savor More Shortcuts

Skip to the good part with Publix Online Easy Ordering-there's no line online and save even more time with your own Publix account: View your history or favorite orders and add what you want to your basket in one quick click.


Hurry and sign up today.


My Coupons

Digital Coupons

Coupons for products you need are just a click away — and you can save instantly at checkout.

Sign up or log in to start clicking and saving.

Go to Digital Coupons

Learn more about Savings at Publix.

Publix Aprons

Spanish Chicken and “Rice” Bowl

Spanish Chicken and “Rice” Bowl
Total Time:
30 minutes


1/4 bunch fresh cilantro, chopped and divided
1 small yellow onion, finely chopped
1 small red bell pepper, finely chopped
1/2 cup green olives, finely chopped
1 (15-oz) can reduced-sodium black beans, drained and rinsed
1 lb chicken fillets, thinly sliced
1 tablespoon olive oil
1/4 teaspoon kosher salt
1 (12-oz) package frozen riced cauliflower vegetable medley
1 teaspoon tomato paste
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
1/3 cup fresh mild salsa
4 tablespoons Deli guacamole


  1. Chop cilantro (1/4 cup), onion (1/2 cup), bell pepper (1/2 cup), and olives. Drain and rinse beans. Slice chicken and place in large bowl (wash hands).
  2. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Add olives, 2 tablespoons cilantro, oil, and salt to chicken; toss until coated. Place chicken in pan; cook 4–5 minutes, stirring occasionally, until brown and 165°F. Remove chicken mixture from pan and cover to keep warm.
  3. Return same pan to heat, then add onions and peppers; cook 2–3 minutes, stirring occasionally, or until tender. Reduce heat to medium-low and stir in cauliflower medley, tomato paste, turmeric, cumin, beans, and salsa; simmer 3–4 minutes or until hot.
  4. Divide “rice” mixture between 4 bowls (about 1 cup each); top with even amounts chicken and 1 tablespoon guacamole, and sprinkle with remaining 2 tablespoons cilantro. Serve.

Shopping List

Add items to your shopping list by clicking on the check box next to any item below.

Items You May Need to Buy
Items You May Already Have

Nutritional Information

CALORIES (per 1/4 recipe) 290kcal; FAT 10.00g; SAT FAT 1.50g; TRANS FAT 0.00g; CHOL 65mg; SODIUM 540mg; CARB 20g; FIBER 5.00g; SUGARS 5g; PROTEIN 29g; CALC 6%; VIT A 0%; VIT C 0%; IRON 15%

Rate This Recipe

How would you rate this recipe?

Ratings For This Recipe

5 Stars
4 Stars
3 Stars
2 Stars
1 Star