Cheesy Chicken Enchilada Bowls
Servings 4 generous servings
Ingredients
for the rice
- 3 1/2 cups water
- 2 cups uncooked rice* I use a blend of wild rice and brown rice
for the chicken dish
- 1 tablespoon olive or coconut oil
- 1/2 medium red onion diced
- 1 small green bell pepper diced
- 1 small red bell pepper diced
- 1 jalapeño pepper minced
- 10 ounces cooked chicken shredded
- 1 can 15 oz black beans, drained
- 1 can 10 oz your favorite enchilada sauce (or Mexican cooking sauce)
- juice from 1/2 lime
- sour cream for garnish
- 2 tablespoons fresh cilantro chopped
- 2 cups shredded quesadilla cheese or other melty cheese, like fontina
Instructions
for the rice
- In a 2 quart sauce pan set the water to boil. Add the rice, reduce heat to medium-low and cover. Simmer for 20 minutes, then remove from heat - keep the lid on - and let rest for 20 minutes. Fluff with a fork and set aside.
for the chicken dish
- Heat the oil in a large skillet over medium until shimmering. Add the onions, bell peppers, and jalapeños and saute until softened, about 5 minutes. Add the chicken and beans and mix well. Stir in the sauce, along with a big squeeze of lime. Reduce heat to low and let the ingredients simmer for 5 minutes.
- To serve, spoon rice into bowls, followed by the chicken mixture. Top with sour cream, cilantro, and cheese.
Notes
*3-4 cups of cooked rice, if using leftover rice (yay!)