Tex Mex Canned Chicken Bowl Recipe
Prep:
5 min
Cook:
15 min
Total:
20 min
Ingredients
- spray oil
- 1/3 cup (white) onion, chopped
- 1/2 small green bell pepper, chopped
- 2 teaspoons smoked paprika
- 1 teaspoon cumin
- 1/4 cup cooked jasmine rice
- 6oz (low sodium) canned chicken, drained
- 1 cup enchilada sauce
- 2 tablespoons chipotle sauce (optional if it is too spicy for you)
- 1/4 cup low sodium black (or mixed) beans, drained
- sea salt & pepper to taste
Steps
Step 1
Set a nonstick skillet on medium high heat. Once hot, spray with oil then add onions and bell pepper. Saute for 2 – 3 minutes, until sear marks appear along the edges of the veggies.
Spray the veggies again with oil, then add in the spices – to bloom them (ie, cooking them with oil so unlock deeper, richer flavors.
Step 2
Add enchilada sauce, rice, canned chicken and beans. Stir and bring to a gentle simmer.
Reduce the heat to low-medium, sprinkle in some cheese, then cover and cook until cheese has melted, about 2 minutes. Garnish!
Step 3
Garnish and enjoy with a side salad or by itself for meal prep!
