Southwestern

Chicken and Rice Bowl

There are a lot of distinctive flavors and garnishes in the Southwestern cuisine. I like this one-bowl treat because it combines a lot of the traditional flavors and colors. Fajita flavored chicken, always a favorite, combined with a savory tomato based sauce spiced with green chilies and served over a bed of savory confetti rice. It is all paired with a side of refried beans and garnished with guacamole and sour cream. What is not to like?

Preparation Time : 30 minutes

Serves 6 to 8 persons

Life Experience Recipe

• 4 boneless, skinless chicken breasts
• Your favorite Fajita Marinade spice mix, to taste
• 1 green Bell pepper, seeded and diced
• 1 4-ounce can diced green chili peppers
• 1 cup medium whole pitted black olives
• 1 cup (your favorite mild or spicy to taste) salsa
• For the Rice….
• 1 ½ cups rice
• 1 cup water
• 1 16-ounce can chicken broth
• 1 tablespoon butter
• Bits of green and red Bell peppers, green chilis, onion as desired for color and flavor

• ¼ cup lemon and/or lime juice
• 1 15-ounce can red beans, drained and rinsed (may sub black or beans of choice)
• 1 Spanish or yellow onion, diced
• 1 14.5-ounce can diced tomatoes
• 1 8-ounce can tomato sauce
• 1 tablespoon favorite chili powder blend
• 1 teaspoon ground cumin
• For Serving….
• Prepared refried beans
• Prepared guacamole
• Warmed flour tortillas on the side as desired
• Chopped parsley or cilantro (for garnish if desired)
• Additional salsa and guacamole on the side

1. Butterfly and lightly pound breasts with tenderizing mallet to an even thickness.

   

2. Season chicken breasts with fajita spice mix. Place in a plastic bag with the lemon juice and gently massage and squeeze out the air and close the bag. Marinate in the refrigerator for several hours or overnight. Turn frequently.

   

3. Dice onion and Bell pepper. Sauté in a small amount of oil until just soft to the bite. Add beans, olives, salsa and tomato sauce; season with chili powder and cumin. Heat and mix and simmer on very low heat.

   

4. Remove chicken breasts from marinade and pat dry with a paper towel. Grill until internal temperature of 170°F. Place the chicken breasts in the Onion and Bell pepper sauce and simmer.

   

5. Heat the water, chicken broth and butter to a boil in a sauce pan. Add the rice and stir frequently until returns to a boil. Cover and reduce heat to a very low simmer; cook for 20 minutes. Remove from heat and steam for five minutes. Remove lid and fluff with a fork.

   

6. To serve in a bowl, slice the chicken into bite-sized pieces. If serving on a plate leave chicken breast whole. Place the chicken breasts in the onion and Bell pepper sauce and heat to a simmer and ladle the sauce over the chicken.