Ingredients

The following ingredients have 5 Servings
  • 1 1/4 cup uncooked Basmati Rice
  • 2 cups Water or Chicken Bone Broth
  • 1/2 cup Salsa
  • 1/2 of a Red Onion, diced
  • 8 ounces peeled and diced Sweet Potato
  • 1/2 teaspoon Cumin
  • 3/4 teaspoon Chili Powder
  • 3.5 ounces chopped Kale
  • 1 can Kidney Beans, drained
  • 1 can Black Beans, drained
  • Salt and Pepper, to taste
  • 1 lb. boneless, skinless Chicken Breasts, cubed
  • Salt and Pepper, to taste
  • 1/2 teaspoon Cumin
  • 1/2 teaspoon Chili Powder
  • Lime Wedges
  • Avocado Slices
  • Salsa
  • Shredded Pepper Jack Cheese

Instruction

  • In a saucepan, add the water, salsa, and rice.
  • Bring the mixture to a boil, cover with a lid, and turn the heat all the way to low.
  • Allow to cook for 15 minutes. Then, remove from heat and let sit with the lid on for 5 minutes.
  • Meanwhile, heat 2 teaspoons of olive oil over medium heat in a cast iron skillet or stainless steel pan. When the oil is hot, add the chicken. Sprinkle the chicken with the salt, pepper, cumin, and chili powder.
  • Cook, turning every couple of minutes, until the chicken is cooked through and browned on all sides. Remove chicken from the pan and transfer to a bowl.
  • Add the chicken and seasonings and cook until the chicken is done. Set aside.
  • Add the remaining oil to the pan. Then, add the onion and sauté for 5-7 minutes, or until tender.
  • Next, stir in the sweet potato, cumin, and chili powder. Sauté until the sweet potatoes are tender.
  • After that, add the chopped kale and cook just until wilted.
  • Stir in the beans. Turn heat to medium-low and cook until beans are heated through.
  • Stir the cooked rice into the vegetable mixture.
  • Then, serve the vegetable and rice mixture in bowls. Top with cooked chicken. Then add your favorite Mexican toppings.