Fall Mexican Rice Bowls No ratings yet.

medium prep time 5 mins | cook time 25 mins | SERVINGS 4


    For the Rice:

    1 1/4 cup uncooked basmati rice

    2 cups water

    1/2 cup salsa

    1/2 of a purple onion, diced

    8 ounces peeled and diced sweet potato

    1/2 teaspoon La Fe Ground Cumin

    3/4 teaspoon chili powder

    3.5 ounces chopped kale

    1 can La Fe Kidney Beans, drained

    1 can La Fe Black Beans, drained

    salt and pepper, to taste


    For the Chicken:

    1 lb. boneless, skinless chicken breasts, cubed

    salt and pepper, to taste

    1/2 teaspoon La Fe Ground Cumin




    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.


    Meanwhile, in a large cast iron skillet or stainless steel pan, heat 2 teaspoons of olive oil. Add the diced onion and saute for 5-7 minutes, or until tender.


    Then add the sweet potato, cumin, and chili powder and saute until the sweet potatoes are tender. Add the chopped kale and cook just until wilted. Stir in the beans.


    Turn heat to low and set aside while you prepare the chicken. Heat 2 teaspoons of olive oil in a cast iron skillet or stainless steel pan.


    Add the chicken and seasonings and cook until the chicken is done. Set aside.


    In a large bowl (or your skillet if it is large enough), combine the cooked rice with the vegetables. To serve, scoop the rice and vegetable mixture into bowls, top with cubed chicken. Although not neces- sary, serve with any toppings that you prefer.