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Fall Mexican Rice Bowls
http://www.goodlifeeats.com/2012/11/fall-mexican-rice-bowls.html
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Ingredients
categorized
original
1 1/4 cup uncooked basmati rice
2 cups water
1/2 cup salsa
1/2 of a purple onion, diced
8 ounces peeled and diced sweet potato
1/2 teaspoon cumin
3/4 teaspoon chili powder
3.5 ounces chopped kale
1 can Bush's Kidney Beans, drained
1 can Bush's Black Beans, drained
salt and pepper, to taste
1 lb. boneless, skinless chicken breasts, cubed
salt and pepper, to taste
1/2 teaspoon cumin
1/2 teaspoon chili powder
[Optional - or use leftover meat from a previous night's dinner or rotisserie chicken]
Lime Wedges
Avocado Slices
Salsa
Shredded Pepper Jack Cheese
Ingredients
categorized
original
This recipe is
gluten-free
Produce
Avocado, Slices
(
1
)
Bush's black beans
(
1
can
)
Bush's kidney beans
(
1
can
)
Cumin
(
1
teaspoon
)
Kale
(
3 1/2
ounces
)
Lime, Wedges
(
1
)
Purple onion
(
1/2
)
Sweet potato
(
8
ounces
)
Meat
Chicken breasts, boneless skinless
(
1
lb.
)
Optional - or use leftover meat from a previous night's dinner or rotisserie chicken
(
1
)
Condiments
Salsa
(
1/2
cup
)
Salsa
(
1
)
Cooking & Baking
Chili powder
(
1 1/4
teaspoon
)
Salt and pepper
(
2
)
Pasta & Grains
Basmati rice
(
1 1/4
cup
)
Drinks
Water
(
2
cups
)
Dairy
Pepper jack cheese
(
1
)
Preparation
Read recipe preparation on
goodlifeeats.com
Good Life Eats
www.goodlifeeats.com
All 299 recipes
Social Stats
62.3
Rating
1-100
16
Tweets
27
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Views
1,641
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Recipe Stats
Published November 5, 2012 (3 months ago).
94 people saved this recipe.
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