A fun way to serve this chicken and rice bowl is in homemade tortilla bowls. Make them easily by draping flour tortillas over oven proof cups or bowls and baking until crisp. Photo credit: Nicole Shoemaker from Cooking for Keeps.
10m
PREP TIME
30m
COOK TIME
248
CALORIES
12
INGREDIENTS
A fun way to serve this chicken and rice bowl is in homemade tortilla bowls. Make them easily by draping flour tortillas over oven proof cups or bowls and baking until crisp. Photo credit: Nicole Shoemaker from Cooking for Keeps.
10m
PREP TIME
30m
COOK TIME
248
CALORIES
12
INGREDIENTS
Ingredients 6 Servings
- 2 teaspoons oil
- 1 medium onion, chopped
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (14 1/2 ounces) diced tomatoes, undrained
- 1 cup frozen corn
- 1 cup water
- 1 tablespoon McCormick® Chili Powder
- 1 teaspoon McCormick® Garlic Powder
- 1 teaspoon McCormick® Oregano Leaves
- 1/2 teaspoon McCormick® Ground Cumin
- 1/2 cup long grain rice
- 2 cups shredded cooked chicken
INSTRUCTIONS
- 1 Heat oil in large skillet on medium heat. Add onion; cook and stir 3 minutes or until tender. Stir in beans, tomatoes, corn, water and seasonings. Bring to boil. Stir in rice. Reduce heat to low; cover and simmer 20 minutes or until rice is tender and liquid is absorbed.
- 2 Stir in chicken; cook 5 minutes or until heated through.
- 3 Serve with tortilla chips or in tortilla bowls with assorted toppings, such as shredded cheese, sour cream or salsa , if desired.
NUTRITION INFORMATION
(per Serving)
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