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Latin Chicken, Corn & Pinto Yellow Rice Bowl

Uses: diced chicken, corn, pinto beans, yellow rice, tomato
Yield: 1 Serving
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Ingredients:

  • 3/4 cup cooked yellow rice
  • 3 ounces diced chicken
  • 1/3 cup fresh corn kernels
  • 1/3 cup pinto beans
  • 1/3 tomato, diced
  • 1 teaspoon oil
  • Cumin and black pepper
  • Small amount of salt

Instructions:

  1. Heat oil in a skillet over medium-high heat. Add diced chicken and season with cumin, paprika, black pepper, and a small amount of salt. Cook, stirring, until the chicken reaches at least 165°F.
  2. Add corn and pinto beans with 1 to 2 tablespoons water. Cook for another 2 to 3 minutes until the corn is tender and the beans are hot.
  3. Place warm yellow rice in a bowl and spoon the chicken, corn, and beans over the top.
  4. Finish with fresh diced tomato. Add a tiny amount of finely chopped jalapeño if desired and serve warm.

Good for: A colorful Latin-inspired lunch bowl with warm rice, seasoned chicken, sweet corn, creamy beans, and fresh tomato.

Optional: Add diced cucumber on top for extra freshness and crunch.

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