Name: Spicy Chicken Bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 5
Cuisine: American/Canadian
Ingredients: 1 Tbsp vegetable oil; 1 small onion, diced; 2 garlic cloves, minced; 4 boneless skinless chicken thighs; 1 can Spicy Red Pepper Alymar Accents Diced Tomatoes or similar, Rotel would totally work, undrained; 1 can romano or pinto beans, drained; 1 tsp cumin; juice from 1/2 of a fresh lime; 2 cups cooked white rice; Optional Toppings: shredded cheese, hot sauce, sour cream, avocodo, lime slices

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Spicy Chicken Bowl

Mexican food is one of my favorite cuisines. Unfortunately, we don’t get it very often here in Calgary. I keep meaning to cook more Mexican style dishes but I never think to. Earlier this week was Cinco de Mayo so it reminded me that I really wanted something with Mexican flavors that wasn’t tacos.

I decided to make an easy rice bowl with chicken and beans. I love the flavors and it would make for delicious leftovers for lunch. Dewey and I both loved it and I was right…the lunch leftovers were awesome. Evan turned up his nose (of course) so he ate rice, chicken and cheese separately. I still call that a win, though, because we all ate the sam general meal. No separate preparations needed.

Spicy Chicken Bowl

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

A delicious bowl recipe for a quick and easy dinner.

Ingredients

1 Tbsp vegetable oil
1 small onion, diced
2 garlic cloves, minced
4 boneless skinless chicken thighs
1 can Spicy Red Pepper Alymar Accents Diced Tomatoes or similar, Rotel would totally work, undrained
1 can romano or pinto beans, drained
1 tsp cumin
juice from 1/2 of a fresh lime
2 cups cooked white rice
Optional Toppings: shredded cheese, hot sauce, sour cream, avocodo, lime slices

Instructions

Heat oil in a large skillet over medium high heat.
Add onion and garlic and stir. Cook for 3 minutes and push over to one side.
Add additional oil if needed and add chicken thighs to the pan. Continue to cook and turn chicken until browned on both sides...about 5 minutes.
Add tomatoes, beans, cumin and lime juice.
Bring to a boil and reduce heat. Simmer covered for 10 minutes. (I chopped the chicken thighs up as it cooked. You can do that or leave them whole.)
Serve over white rice and garnish with your choice of toppings.