Southwest Chicken Bowl
Servings: 6
Calories:
Ingredients
- 3 large chicken breasts, cut into ½ inch pieces
- 1 large green bell pepper, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 Tbsp butter
- 2 tsp cumin
- 1 tsp Cajun seasoning
- 1 tsp pepper
- ¼ tsp crushed red peppers flakes
- 15 oz can black beans, drained, rinsed
- 15 oz can whole kernel corn, drained
- 10 oz can Rotel®
- 4 oz can diced green chilies
- 15 oz can green chile enchilada sauce
- 2 cups chicken broth
- 1 cup white rice
- Optional: sour cream, shredded cheese, diced avocado, green onions, cilantro, for topping
Instructions
- Dice chicken breast into bite size ½ inch pieces.
- In a large shallow pot or large skillet, melt butter over medium heat.
- Add chicken, bell pepper and onions to pot or skillet. Sprinkle chicken with cumin, Cajun seasoning, pepper and crushed red pepper flakes. Stir.
- Cook chicken until no longer pink and onions are translucent. Add garlic and cook for an additional minute.
- Add remaining ingredients to pot, stir, cover, reduce heat and cook until rice is tender, about 20-25 minutes.
- Remove from heat, serve in individual bowls and top with optional toppings, as desired.