Southwest Rice Bowl

Name: Southwest Rice Bowl
Ingredients: 1 (16 ounce) can black beans, rinsed and drained; 1 cup pitted and chopped fresh fruit, mango, pineapple, papaya, peaches or 1 cup sweet cherries; 2 tablespoons chopped cilantro; 2 tablespoons chopped onions; 1 tablespoon lime juice; 1 tablespoon chopped jalapeno pepper; 12 teaspoon garlic salt, divided; 14 teaspoon ground pepper; 4 cups hot cooked white rice or 4 cups brown rice; 12 ounces boneless skinless chicken breasts, sliced in strips (about four 4 ounce breasts); garlic salt; dried chipotle powder or achiote chili powder; 2 teaspoons olive oil; 2 cups shredded lettuce; 4 sprigs cilantro; sour cream (optional)

16 ingredients

5 steps

Ingredients

1 (16 ounce) can black beans, rinsed and drained
1 cup pitted and chopped fresh fruit, mango, pineapple, papaya, peaches or 1 cup sweet cherries
2 tablespoons chopped cilantro
2 tablespoons chopped onions
1 tablespoon lime juice
1 tablespoon chopped jalapeno pepper
12 teaspoon garlic salt, divided
14 teaspoon ground pepper
4 cups hot cooked white rice or 4 cups brown rice
12 ounces boneless skinless chicken breasts, sliced in strips (about four 4 ounce breasts)
garlic salt
dried chipotle powder or achiote chili powder
2 teaspoons olive oil
2 cups shredded lettuce
4 sprigs cilantro
sour cream (optional)

Directions

1

To make salsa, combine beans, chopped cherries (or other fresh fruit), cilantro, onion, lime juice, jalapeno, garlic salt and pepper.
2

Mix well and set aside.
3

Season chicken with garlic salt and chipotle or achiote chile powder; saute in oil until thoroughly cooked.
4

Portion 1 cup rice in four individual bowls.
5

Top each with 1/4 cup salsa, 1/4 of chicken (about 1/3 cup), 1/2 cup lettuce and sprig of cilantro with a dollop of sour cream on the side.