Chicken Chili Rice Bowls

On Day 2, a restaurant-quality “bowl-style” meal is a 30-minute reality at home starting with the chicken, rice and sauce already prepared on Day 1 with Zesty Tomato Lime Chicken & Rice. Colorful, zesty chili with chicken, corn and black beans is served over cilantro rice and finished with your choice of toppings.

Serves

6
Prep Time
5 min.
Cook Time
10 min.
On Day 2, a restaurant-quality “bowl-style” meal is a 30-minute reality at home starting with the chicken, rice and sauce already prepared on Day 1 with Zesty Tomato Lime Chicken & Rice. Colorful, zesty chili with chicken, corn and black beans is served over cilantro rice and finished with your choice of toppings.
Ingredients
2 cooked chicken breast halves from Day 1, chopped Tomato Lime Sauce from Day 1 (about 4 cups) 1 can (15.25 oz.) Del Monte® No Salt Added Whole Kernel Corn, drained 1 can (15 oz.) reduced-sodium black beans, rinsed and drained 2 to 3 tsp. chili powder, to taste Cilantro Rice from Day 1, reheated (about 2 cups) TOPPING OPTIONS:
  • Lime wedges
  • Sliced green onions
  • Diced avocado
  • Sour cream
  • Shredded Cheddar cheese
 
Directions
  1. Combine all ingredients in a large saucepan, heat over medium heat 10 minutes or until hot.
  2. Serve chili over hot Cilantro Rice with toppings, as desired.
  VARIATION: To make Mole Chili and Rice Bowls, prepare recipe as directed except omit lime zest and juice, and stir in 2 Tbsp. peanut butter, 2 tsp. unsweetened cocoa powder and 1 1/2 tsp. brown sugar with tomatoes in Step 2.
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