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Instructions

  1. Bring water to a boil in a saucepan. Add blend rice and salt, reduce heat, cover pan and simmer for 45 minutes until rice is tender. Fluff rice, add 2 tbsp. chopped cilantro or parsley. Set aside.
  2. Heat 1 tablespoons of olive oil in a sauté pan. Sauté corn and black beans together, heating to 165 degrees. Cover to keep warm and set aside.
  3. Heat 1 tablespoon of olive oil in sauté pan.  Lightly toss diced chicken and ground cumin, heating to 165 degrees. Keep chicken warm and assemble bowls.
  4. Assemble bowls by dividing rice into 4 bowls. Top each bowl with 3 oz chicken, ½ cup corn-black bean mixture, ¼ cup diced red pepper, and 2 tbsp diced tomato. Drizzle with chipotle ranch dressing.  Garnish with remaining cilantro or parsley. Enjoy.

Recipe Notes:

  • For a vegan bowl, substitute tofu for chicken.
  • Use leftover rice, cooked grains (farro, barley or wheat berries for example) or quinoa instead of rice blend.
  • Add other vegetables (summer squash, edamame, etc. as available or desired.

Credit:

Developed together with Jeanne Reilly, NDTR, SNS

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