Mexican Rice Bowl With Chicken Recipe
Something I've recently discovered...rice bowls. The Mexican ones. Ay, caramba!
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Cooking tools:
- Skillet
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Saucepan
- Wooden spoon
- Can opener
- Colander
- Mixing bowl
- Plate
- Serving bowl
- Spoon
- Kitchen shears
Ingredients
- 1 tablespoon vegetable oil
- 2 chicken breasts, cubed
- salt
- pepper
- 1/2 cup onion, diced
- 2 garlic cloves, minced
- 1/2 cup green bell pepper, diced
- 1/2 cup red bell pepper, diced
- 1 (14 ounce) can corn, drained
- 1 (14 ounce) can diced tomatoes and green chilies, undrained
- 1 (14 ounce) can black beans, rinsed and drained
- 2 tablespoons chili powder
- 1 tablespoon paprika
- 1 teaspoon dried chipotle powder
- 2 cups white rice, cooked (cooked) or 2 cups brown rice (cooked)
- 1 cup shredded cheese (for topping)
- sour cream (for topping)
- tortilla chips (optional) or warmed flour tortilla (optional)
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