Mexican Rice Bowl
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2.5 cups of rice or quinoa
5 cups of chicken stock
1 chicken breast or protein of choice
3 cloves of garlic
1 8oz can of black beans
1 bag of frozen corn
1 jar of salsa
1 jar of pickled banana peppers
1 red pepper
1 queso of choice or Easy White Sauce
2 cups of shredded cheddar cheese
1 cup of sour cream
1 jar of pickled jalapeno
1 bunch of cilantro
1 bag of tortilla chips
In a medium saucepan, cook rice/quinoa in chicken stock (instead of water) according to package instructions.
Chop all desired topping and set aside
In a large skillet melt 4 tablespoons of butter on medium heat. Add chicken breast(s). Season with garlic salt.
Chop 3 cloves of garlic. Set aside.
Once one side of your chicken has browned, flip the chicken to brown the other side.
Remove chicken from skillet and shred with 2 forks. It will be pink inside.
Return chicken to the hot skillet with 1 tablespoon of butter and your previously chopped garlic. Stir together until browned. Remove from heat.
Scoop a helping of rice/quinoa into a bowl and top with your skillet garlic chicken. Add remaining toppings one at a time to build your desired bowl. Enjoy!
You might also enjoy: Creamy Potato Soup
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