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Mexican-Style Chicken and Rice Bowl
Recipes
Mexican-Style Chicken and Rice Bowl
4 servings
30 minutes total

Ingredients

  • 1 (8 oz) package cilantro-lime (or white) rice
  • 2 ¼ cups water, divided
  • 3 tablespoons canola oil, divided
  • 2 chicken fillets (about 1 lb)
  • ½ cup fajita skillet sauce
  • 1 (15 oz) can seasoned black beans
  • 1 chipotle-cheddar salad kit (11–13 oz)
  • 1 cup mango salsa (optional)

Steps

    1. Prepare rice following package instructions (using 2 cups water and 1 tablespoon oil).
    2. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place remaining 2 tablespoons oil in pan; add chicken and cook 2–3 minutes on each side until browned.
    3. Reduce heat to medium-low; pour in skillet sauce and remaining ¼ cup water. Cover and cook 8–10 minutes, stirring occasionally, until sauce has thickened and chicken is 165°F. Meanwhile, heat beans following package microwave instructions.
    4. Cut chicken into bite-size pieces. Toss salad greens with dressing from kit (reserve salad kit toppings). Assemble bowls by placing about 1 cup rice in center of each bowl, then arranging the following in small piles around the rice: beans, salad greens, and chicken. Top with reserved salad kit toppings and mango salsa, if using. Serve.

Amount per ¼ recipe serving: Calories 630, Total Fat 20g, Sat Fat 3g, Trans Fat 0g, Chol 70mg, Sodium 1820mg, Total Carb 73g, Fiber 9g, Sugars 6g, Protein 36g, Calc 10%, Vitamin A 0%, Vitamin C 0%, Iron 35%