Southwest Chicken Rice Bowl
2 cups brown rice 2 Tbsps. butter 1lb chicken breast (about 2 large), cut into bite-sized pieces ¼ tsp. salt 2 tsps. chili powder, more or less to taste 1 Tbsp. cumin ¾ cup sweet onion, diced 5 garlic cloves, minced 1 can Rotel 1 ½ cups frozen corn Sour cream Shredded cheese Cook rice according to package instructions. In large skillet, heat butter over medium heat. Add chicken, salt, chili powder, cumin, onion and garlic. Toss to coat chicken and cook for about 5 minutes. Add corn and Rotel. Continue cooking for another 5 minutes, or until chicken is hot and cooked through. Drizzle lime juice over top and remove skillet from heat. Assemble bowls by adding cooked rice, southwest chicken mixture, and toppings to each bowl. Give a big stir to combine and enjoy!
2 cups brown rice 2 Tbsps. butter 1lb chicken breast (about 2 large), cut into bite-sized pieces ¼ tsp. salt 2 tsps. chili powder, more or less to taste 1 Tbsp. cumin ¾ cup sweet onion, diced 5 garlic cloves, minced 1 can Rotel 1 ½ cups frozen corn Sour cream Shredded cheese Cook rice according to package instructions. In large skillet, heat butter over medium heat. Add chicken, salt, chili powder, cumin, onion and garlic. Toss to coat chicken and cook for about 5 minutes. Add corn and Rotel. Continue cooking for another 5 minutes, or until chicken is hot and cooked through. Drizzle lime juice over top and remove skillet from heat. Assemble bowls by adding cooked rice, southwest chicken mixture, and toppings to each bowl. Give a big stir to combine and enjoy!
Recipe adapted from passmesometasty. com.
