Mexican Rice Bowl

It’s 6pm. You’ve just got home from work and it’s already cold and dark. Yup, November is here. That awkward month between the beautiful autumn season and the snowy Christmas holidays. As someone who loves outdoor sports, November is always a transition month for me. Too cold to run, but not cold enough to skate the canal or hit the mountains. So what do I do? I put on a vinyl, and buckle down in the kitchen.

While weekends are great because you have all day to plan a meal, go shopping, prepare and then cook, weekdays don’t offer the same luxury. I’m often tired after work, and pretty hungry. If I can make something quick and delicious, I will. So when I came across these Mexican rice bowls this past week, I knew that they would provide me with what I was looking for. Not only is this dish fairly easy to make, but it is very flexible. That’s the beauty of Mexican food – it’s very easy to alter and adapt without compromising the dish.

Mexican Rice Bowls
2 cup brown rice
1 cup water
1 cup salsa
1 red onion, diced
1 sweet potato, peeled and cubed
1 red bell pepper, sliced
1 chipotle chili in adobo sauce, minced
1 bunch kale, washed and chopped
1 can black beans, drained and rinsed
1 can white kidney beans, drained and rinsed
2 tsp cumin
2 tsp chili powder
2 tsp oregano
2 skinless, boneless chicken breasts
Salt and Pepper to taste
1 lime, sliced into wedges for garnish
1 avocado, sliced for garnish
1/2 cup chopped cilantro, for garnish

Preheat your oven to 350F. Season your chicken breasts with 1 tsp cumin, 1 tsp chili powder, 1 tsp oregano and salt and pepper to taste. Bake chicken for 20-25 minutes, until cooked.

While the chicken is cooking begin by making your rice. Bring 1 cup of water to a boil, then add the salsa a rice. Reduce to low heat, and simmer for 12-15 minutes covered.

Heat a large skillet over medium-high heat. Saute red onions for 4-5 minutes, until translucent. Add the sweet potato, bell pepper, chipotle pepper and the remaining spices. Cook until the potatoes and pepper soften up. Reduce heat to medium, and add both beans and kale, and continue to cook, stirring occasionally. When the rice is done, add it to your vegetable mixture, and mix thoroughly.

Once your chicken is cooked, remove from oven and cut into 1 inch cubes. Spoon the vegetable filling amongst two bowls and top with chicken cubes.

Garnish with sliced avocado, chopped cilantro, lime wedge and serve.

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2 Responses to “Mexican Rice Bowl”

  1. Les
    November 13, 2012 at 12:58 am #

    You can make this for us anytime Jason! I’ll buy the Coronas and limes!

  2. August 15, 2013 at 8:17 am #

    I made this last night. The yield is immense! I did some slight variations: I cut the chicken in cubes, then spiced and baked them. I also used a rice quinoa blend (only because I thought I had brown rice when I didn’t).

    This is really comfort food!

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