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Chicken Rice Bowls
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| Chicken Rice Bowls Serves 2 big eaters Ingredients | |
| 1/2 pound | chicken |
| 2 | hot peppers |
| 3 cloves | garlic |
| 1/4 | red onion |
| 1/3 | red bell pepper |
| 1 | lime |
| 1 Tbsp | safflower oil |
| Quarter size pinch of cumin seed | |
| Salt | |
| Pepper | |
| 1 can | black beans |
| 1 cup | dry white rice |
| 1 large | tomato |
| 2 | tomatillo |
| 4 tbsp | cilantro |
Instructions
1. Finely dice up garlic and habanero pepper. Put in square glass baking pan.
2. At finely sliced onions and red peppers, lime juice, oil, cumin, chicken in bite-size pieces, and salt and pepper to taste. Add water until there is about 1/4 inch if liquid in pan. Bake at 425 for about 15 minutes or until chicken is fully cooked.
3. Cook white rice in rice cooker with 1 1/2 cups water.
4. Warm up beans on stovetop.
5. Cover bottom of individual shallow bowls with rice. Cover evenly with black beans. Finally, top with chicken mixture and juices as desired. Garnish with dice tomatoes, tomatillos, and cilantro.
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