Tex Mex Rice Bowls
Servings: 4 people
Calories: 400kcal
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
Calories: 400kcal | Carbohydrates: 55g | Protein: 24g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 53mg | Sodium: 586mg | Potassium: 335mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1509IU | Vitamin C: 42mg | Calcium: 37mg | Iron: 2mg