Recipe: Southwest Chicken & Rice Bowls Recipe - Marla Meridith

Ingredients

• 2 cups long grain brown rice, cooked to package directions
• 4 tbsp olive oil, divided
• 3 medium chicken breasts cut into 1-2 inch pieces
• 2 tsp cumin
• 1 tsp sweet paprika
• ½ tsp garlic powder
• ½ tsp salt
• ½ tsp ground black pepper
• 1 tsp ground chipotle pepper (more if you love extra spicy)
• juice from 1/2 lime
• ½ red bell pepper diced
• ½ yellow bell pepper diced
• ½ red onion, diced
• 1 cup canned or frozen corn, drained
• 1 can (15 ounce) black beans, drained and rinsed
• ½ cup sliced black olives
• ¼ cup freshly chopped cilantro
• chopped fresh cilantro
• crumbled queso fresco
• pico de gallo
• fresh lime wedges
• sour cream