Wednesday, September 10, 2014

Mexican Rice Bowls with Chicken and Avocado Cilantro Lime Dressing

Mexican Rice Bowls with Avocado Cilantro Lime Dressing

For the Chicken:
1 Lb Chicken, boneless and skinless
Salt and Pepper
1/2 tsp Cumin
1/2 tsp Chili Powder

For the Rice:
1 1/4 C Basmati Rice
2 C Water
1/2 C Salsa
1/2 Purple Onion, diced
2 Small Sweet Potatoes
1/2 tsp Cumin
3/4 tsp Chili Powder
1 Can Kidney Beans
1 Can Black Beans
1 Can Corn
Salt and Pepper
1 Tbsp Olive Oil

For the Dressing:
For the dressing:
2 Cloves Garlic, minced
¼ C Lime Juice
½ Bunch of Cilantro Leave (1 C)
½ an Avocado
1 tsp Sugar
¼ tsp Cumin
¼ tsp Salt
2 Tbsp Olive Oil
¼ C Plain Greek Yogurt
2 Tbsp Milk

Additional Toppings:
1 Avocado
Monterey Jack Cheese


You will first want to make the dressing. This way you can place the finished product in the fridge, allowing the flavors to meld.

In a food processor blend garlic, lime juice and cilantro until the mixture is smooth. Add sugar, cumin, and salt and pulse a few more times. Add the dressing to a bowl and stir in olive oil, yogurt and milk. Cover and place in fridge.

Preheat oven to 450 degrees. and place sweet potatoes on oven rack and bake for approximately 40 minutes, or until they are soft in the center.  When the potatoes have 20 minutes or so left you can begin to prep the rest of your meal.

Season chicken and place in oven for 25-30 minutes, or until fully cooked.

Remove sweet potatoes and allow them to cool. When they have cooled down, you can remove the skins. Chop into bite sized pieces and add to a small bowl (you can set the bowl aside for now)

While chicken is cooking, begin cooking rice according to the package.

Meanwhile, heat a pan with olive oil to medium heat and add your chopped onion. Cook until translucent. Reduce heat to low and add kidney beans, black beans, corn, cumin chili powder, salt and pepper.

When your chicken is finished cooking, chop into bite sized pieces. Remove your bean/onion mixture from heat and pour into your rice pot. At this time you can add the salsa to your rice and bean mixture and stir.

Place the rice and beans at the bottom of each bowl and top off with chicken, dressing, cheese and slices of avocado.