Click to enlarge - Southwest favorite, Tamale Pie.

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

Ingredients:
  • 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 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
 
  • 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
Procedures:
  1. Butterfly and lightly pound breasts with tenderizing mallet to an even thickness.

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  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.

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  3. Dice onion and Bell pepper. Saut 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.

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

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  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.

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  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.

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Latest revision done February 2018