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Wednesday, November 25, 2009

"What's For Dinner?" Wednesday: Mexican Rice Bowl

Rice bowls are becoming a very popular menu item at restaurants. I love the comforting feeling you get from eating your whole meal, in one steamy, hot bowl. My version of a Mexican Rice bowl, is a healthy and hearty weeknight meal, and the leftovers are great wrapped in a tortilla for lunch the next day. The fact that it is cooked in one pot also helps make it a speedy clean up.

Mexican Rice Bowl
Serves 4
  • 1 medium onion, chopped
  • 2 cloves of garlic, minced
  • 1 chorizo sausage, sliced into 1/4 inch rounds
  • 1 boneless, skinless chicken breast, cut into 1/2 inch slices
  • 1 cup long grain, white rice
  • 1/2 Tbsp. chili powder or Tex Mex seasoning
  • 1 can (341ml.) corn niblets
  • 1 can (540 ml.) black, pinto or kidney beans, drained and rinsed
  • 1 can (127ml.) green chilies, drained (found in the Mexican food aisle)
  • 1 can (796 ml.) chopped tomatoes with liquid
  • 1 1/2 cups chicken broth
  • grated cheese, sour cream and sliced green onions for garnish (optional)
1. Heat a large saute pan over medium high heat, add the oil and cook the onions and garlic until softened, add in the chorizo and chicken and cook until the chicken no longer looks pink. Stir in the rice and chili powder and cook for 1 minute.
2. Add in the rest of the ingredients, and stir to combine. Bring up to boil, then lower heat to medium-low, cover and let simmer, stirring occasionally, until the liquid is evaporated and the rice is cooked, about 15 minutes.
3. Place into individual bowls, top with some grated cheese, sour cream and green onions.



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