Mexican Rice Bowls

Ingredients

The Mexican Rice

• 2 tablespoons olive oil (or avocado oil)
• 1 each red or yellow bell pepper (cored, seeded and diced)
• ¼ each onion (cut into a small dice)
• ½ each serrano pepper (or other hot pepper, seeded and minced)
• 1 cup brown rice
• 1 clove garlic (minced)
• 1¾ cups chicken broth (or veggie broth, adding more as needed)
• 1 8 ounce can plain tomato sauce
• ¼ teaspoon salt

The Beans

• 1 15 ounce can black beans (drained and rinsed)
• ¼ cup water
• ¼ each onion (cut into a small dice)
• ½ each serrano pepper (or other hot pepper, seeded, cored, and minced)
• ¼ teaspoon garlic powder
• ⅛ teaspoon oregano
• ⅛ teaspoon salt

The Chicken & Peppers

• 1 tablespoon olive oil (or avocado oil)
• ½ each onion (sliced)
• 1 each bell pepper (any color, seeded, cored, and sliced)
• 1½ pounds boneless, skinless chicken breast (cut into ¾-inch strips)
• 2 tablespoons chili powder
• 2 cloves garlic (minced)
• 1 teaspoon salt
• 1 each lime (juiced)

For Assembly (Recommended/Optional Toppings)

• 1 each sour cream
• 1 each avocado or guacamole
• 1 each crumbled queso fresco or shredded Monterey Jack cheese
• 1 each fresh cilantro leaves

Instructions

Nutrition Facts (estimated)