Chicken Fiesta Rice Bowls

Flavorful and customizable dairy-free rice bowls using leftover chicken, vibrant peppers, and zesty salsa.

Ingredients

• 2 cups, shredded Leftover Chicken
• 2 medium (1 red, 1 yellow), diced Bell Peppers
• 1 cup, your favorite brand Salsa
• 3 cups, white or brown Cooked Rice
• 1 (15-ounce) can, rinsed and drained Black Beans
• 2 medium, diced Avocado
• 1/2 cup, for topping Dairy-Free Sour Cream
• 1, cut into wedges Lime
• 1 teaspoon Chili Powder
• 1/2 teaspoon Cumin
• 1 tablespoon Olive Oil

Instructions

1. Cook rice according to package directions. For extra flavor, cook rice in chicken broth instead of water.
2. Heat olive oil in a large skillet over medium heat. Add diced bell peppers and sauté for about 5-7 minutes until softened. Add chili powder and cumin during the last minute of cooking for enhanced flavor.
3. If the leftover chicken is cold, gently warm it in the microwave or in the skillet with the peppers. Ensure the chicken reaches an internal temperature of 165°F (74°C) for food safety.
4. Warm black beans in a separate saucepan or microwave.
5. Assemble the bowls: Start with rice, then add black beans, sautéed peppers, and shredded chicken.
6. Top with salsa, diced avocado, and a dollop of dairy-free sour cream.
7. Serve immediately with lime wedges for squeezing over the bowl.

Cuisine: Mexican

Suitability: dairy-free

Prep Time: 20 mins

Cook Time: 25 mins

Serving Size: 4

Meal Type: dinner