Tex Mex Rice Bowls

About This Recipe

Chicken breasts with rice, black beans, and vegetables mixed with a Mexican style red sauce. This dish is served with a side of pico de gallo for added freshness.

Ingredients

• 4 Roma tomatoes
• ½ red onion
• 1 jalapeño
• ¼ bunch cilantro
• lime juice to taste
• salt to taste
• 14½ oz fire roasted tomatoes (canned)
• 1 tbsp vinegar
• 1 tbsp olive oil
• 1 tbsp garlic
• 2 tbsp red onion (minced)
• 1 tbsp chili powder
• 1 tsp oregano
• 2 lbs boneless skinless chicken breast
• 1 medium zucchini
• 1 medium red pepper
• 8 oz mushrooms
• 3 cups cooked rice
• 14½ oz black beans (canned)
• 1½ tbsp olive oil
• salt and pepper to taste

Instructions

1. Cook enough rice to yield 3 cups of cooked rice. 1 cup of dry rice will make between 2-3 cups of cooked rice depending on what kind you use.
2. Preheat your oven to 400°F.
3. Pound or cut your chicken breast so it is even in thickness throughout. Drizzle with a bit of olive oil, salt, and pepper and place into a baking dish. Roast for 25-30 minutes or until the thickest part of the chicken reaches 165°F.
4. Cut into small pieces after it has finished cooking and rested for a couple of minutes.
5. Cut the tomatoes in half the long way and scoop out the seeds. Dice the tomatoes so they are about ¼ inch cubes and place in a large bowl.
6. Dice ½ of a red onion and add to the the tomatoes.
7. Cut the stems off of the jalapeño pepper. Cut the pepper into a small dice and add to the mixture.
8. NOTE: If you aren’t a fan of heat, then take out the ribs and seeds before chopping up the peppers.
9. Cut the stems off of a small bunch of cilantro and finely chop the leaves until you have ¼ cup, add to the bowl.
10. Cut a lime in half and squeeze its juice into the mixing bowl. Stir all of the ingredients together and add salt and pepper to taste.
11. Wash and cut all of the vegetables into a medium dice.
12. In a large skillet over medium high heat, add some oil and cook the zucchini and peppers for 2-3 minutes. Then add the mushrooms and salt lightly. Cook until the mushrooms have started to develop some color. Dump into a large bowl.
13. Add all of the sauce ingredients to a blender and blend until smooth.
14. In a large skillet over medium high heat, add the sauce and cook for 1-2 minutes, stirring constantly.
15. Add in the chicken and toss to coat. Dump the chicken into the bowl with the vegetables.
16. Measure out the rice and rinse the canned beans. Add to the bowl and mix. Season with salt and pepper to taste. A touch of lime juice is nice as well.
17. This recipe makes 5 servings. Divide your ingredients 5 ways. Store the pico in a smaller, separate container.