A Squared: What's For Dinner Wednesday: Shortcut Mexican Chicken Rice Bowls

Wednesday, July 6, 2016

What's For Dinner Wednesday: Shortcut Mexican Chicken Rice Bowls

I don't know about you, but after a long holiday weekend even a short week feels a little overwhelming. That feeling is definitely the sign of a good weekend with a focus on fun, family, and friends and less on chores, errands, and whatever else you do to prepare for the start of the work week. During weeks like this my dinner focus is definitely on meals that are quick and easy to prepare-- and a few shortcuts don't hurt either!


These Mexican chicken rice bowls are an easy and delicious weeknight dinner that comes together quickly with the help of a few shortcut ingredients. I'm not typically a fan of pre-made taco seasonings and sauces, but chef Rick Bayless's Frontera brand is a different story. These sauce pouches are full of real Mexican-inspired flavor and make dinner a breeze. I love the bold roasted tomato flavor of the New Mexico Taco Skillet Sauce paired with chicken and a combination of sweet and spicy peppers. The second shortcut here is Uncle Ben's Whole Grain Brown Ready Rice, which is one of the easiest ways to get a whole grain on your plate. Top with your favorite taco toppings-- I added a bit of shredded cheese, sour cream, tomatoes, and avocado-- and you've got dinner!

Ingredients:
  • 2 Tbs. canola oil, divided
  • 1/2 onion, thinly sliced
  • 1/2 red bell pepper, seeds and ribs removed, thinly sliced
  • 1 poblano pepper, seeds and ribs removed, thinly sliced
  • 2 boneless skinless chicken breasts, cut into 1/2-inch chunks
  • 1 package Frontera New Mexico Taco Skillet Sauce 
  • 2 cups prepared brown rice *I used Uncle Ben's Whole Grain Brown Ready Rice
  • 1/3 cup shredded Mexican cheese
  • 1/2 cup grape tomatoes, halved 
  • 1/2 avocado, mashed 
  • 2 Tbs. sour cream

Heat 1 Tbs. of oil in a large skillet over medium high heat. Add onion and pepper slices and saute for about 8-10 minutes, stirring occasionally. Once the vegetables are softened and begin to brown, remove  from the pan.

Add the rest of the oil to the hot pan, swirl, and add the chicken. Cook the chicken, stirring occasionally, until golden brown on all sides, about 5-6 minutes. 

Reduce heat to medium low. Add the cooked onions, peppers, and the Frontera New Mexico Taco Skillet Sauce to the chicken and stir to combine. Allow the mixture to warm for another three minutes, stirring occasionally.

Meanwhile, prepare the bowls by adding hot brown rice to two shallow bowls. Top with chicken and pepper mixture*. Divide the cheese, tomatoes, avocado, and sour cream over the top of each bowl and serve.

*There will be enough chicken and peppers here for an additional 1 or 2 bowls.

 

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