Name: Chicken and Mexican Rice Bowl
Prep time: 10 min
Cook time: 24 min
Total time: 34 min
Yield: 1 serving
Ingredients: 7 oz raw chicken breast; 0.25 cup dry white rice; 0.5 cup water; 0.25 cup tomato puree; 1 tsp olive oil; 0.5 cup raw bell pepper; 0.25 cup raw red onion; 1 tsp chili powder; 0.5 tsp cumin; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp raw cilantro

Nutrition

Per serving

533 calories

Protein: 51g; 39% of calories
Carbs: 56g; 42% of calories
Fat: 11g; 19% of calories

Instructions

Prep 10 min · Cook 24 min

Dice the chicken into 1-inch pieces and finely chop the bell peppers and red onion.
Heat the olive oil in a large skillet over medium-high heat.
Add the chicken to the skillet and cook until browned on all sides, approximately 5 minutes.
Stir in the dry rice, chili powder, cumin, garlic powder, sea salt, and black pepper, toasting for 2 minutes until fragrant.
Pour in the water and tomato puree, then add the bell peppers and onions.
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the rice is tender.
Remove from heat and let the bowl rest for 2 minutes before fluffing with a fork and garnishing with the cilantro.

Nutrition

Ingredients

Instructions

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