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Dinner time just got easier with this Tex Mix Rice bowl. This rice bowl has the perfect blend of flavors and everyone in the family will enjoy it.
To make this recipe you first start out by sautéing the onions, garlic, and peppers in a skillet. Once the veggies are softened you stir in the black beans and the Hatch Chile Red Enchilada Sauce. Then you add the seasoning in for flavor and you let it simmer for about 5 minutes. Once the mixture is done cooking you divide the rice and mixture into 4 bowls. I like to garnish mine with sour cream and lime wedges.
Give this recipe a try for dinner!
Get more Hatch recipes here.
Tex Mex Rice Bowls
Ingredients
- 1 tablespoon olive oil
- 1 small onion, , diced
- 2 cloves garlic, , minced
- 1 red bell pepper, , diced
- 1 can black beans, , drained and rinsed
- 1 cup Hatch Chile Red Enchilada Sauce
- 2 cups shredded cooked chicken
- 1 teaspoon chili powder
- Kosher or fine sea salt and pepper to taste
- 4 cups cooked rice
- Optional toppings:
- Grated cheese
- Diced tomatoes
- Sour cream or Greek yogurt
- Fresh cilantro, , chopped
- Lime wedges
Instructions
- Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 2-3 minutes until they begin to soften. Add the garlic and sauté, stirring, for 30 seconds. Add the diced red bell pepper and cook for an additional 3-4 minutes until the bell pepper softens slightly.
- Stir in the black beans and Hatch Chile Red Enchilada Sauce. Add chili powder, salt, and pepper to taste. Simmer for 5 minutes to allow the flavors to meld together.
- Divide the cooked rice among 4 serving bowls. Top each bowl with a generous amount of the Tex-Mex mixture. Garnish with toppings of choice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
