Wednesday, September 9, 2015

Chicken, Mango, Black Bean Rice Bowls

Mexican and Tex-Mex food are staples in our house. The flavor combinations, the variety of ingredients, and the general comfort the food brings to us. As I have said in previous posts, I am looking for a good substitution for corn in my recipes. In this recipe, I used zucchini in place of corn. Truthfully, we didn't miss the corn. The real stars in this recipe are the black beans and mangoes. This is another easy 30 minute meal. I hope you enjoy this recipe as much as we do. Happy Eating!

Chicken, Mango, Black Bean Rice Bowls
You will need:
2 Chicken breasts, shredded
1 can black beans, drained and rinsed
1 small zucchini, peeled and diced
1 small onion, diced
1 clove garlic, minced
1 small mango, diced
1 yellow bell pepper, diced
1 cup cooked rice
Spices, to taste:
Salt and Pepper
Green Chile Powder
Red Chile Powder
Paprika
A dash of Sriracha Sauce
1/2 cup vegetable broth
2 Tbsp coconut oil


Directions:
  • In a large skillet heat coconut oil on med-hi heat, saute chicken with zucchini, onions, garlic and bell pepper. Season with salt and pepper.
  • When onions are translucent, add mangoes, black beans and rice. Season with salt, pepper, chile powders, and paprika. Add 1/4 cup vegetable broth and let simmer for 10 minutes.
  • Add sriracha sauce and remainder of vegetable broth. Simmer for another 8-10 minutes.
  • Serve with Avocado slices or sour cream with a cold Mexican beer,