Southwest Chicken and Rice Bowls

• Meat

  • 3 Chicken breasts, medium

• Produce

  • 1 (15 ounce can Black beans
  • 3 tbsp Cilantro, fresh
  • 1 cup Corn, fresh or frozen
  • 1/2 Green pepper
  • 1 (10 ounce can Ro-tel diced tomatoes and green chilies

• Pasta & Grains

  • 1 bag Success whole grain brown rice

• Baking & Spices

  • 1/2 Pepper, yellow
  • 1/2 Read pepper
  • 1 (1.25 ounce envelope Taco seasoning

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on pumpkinnspice.com

Description

Ingredients

• 1 bag Success® Whole Grain Brown Rice
• 2 tablespoons olive oil
• 3 medium chicken breasts, cut into chunks
• 1 (1.25 ounce) envelope taco seasoning, divided
• 1/2 green pepper, diced
• 1/2 read pepper, diced
• 1/2 yellow pepper, diced
• 1 cup corn, fresh or frozen
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (10 ounce) can ro-tel diced tomatoes and green chilies
• 3 tablespoons fresh cilantro, chopped

Directions

• Prepare Success® Whole Grain Brown Rice according to package directions. Set aside.
• Heat a large skillet over medium heat. Add olive oil and chicken. Sprinkle with 3 tablespoons taco seeasoning.
• Cook chicken about 3-4 minutes, per side, until browned and cooked through. Remove to a separate plate.
• In the same skillet, add green pepper, red pepper, and yellow pepper. Sauté for about 4-5 minutes, or until tender. Add more olive oil, if needed.
• Add corn, black beans, ro-tel tomatoes, and cilantro to skillet. Stir to combine.
• Add prepared rice, chicken, and rest of taco seasoning. Stir to combine and let simmer for 3-4 minutes, or until heated through. Remove from heat.
• Spoon into bowls and top with more cilantro, if desired.
• Serve immediately.
• Enjoy!