Chicken and Poblano Rice Bowl
Serves 315 mins prep15 mins cook
If you have been following along my journey you already know that we love our rice bowls. This new variation is an absolutely killer bowl! We used fresh veggies from the garden, it is super light for a warm summer night, and everyone in the family will love it! BONUS - it is super easy to make. SAVE this one, and tag me if you make it!!
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What you need
Instructions
1. Prepare the Pico de Gallo by dicing Roma tomato and onion, chopping cilantro, and mixing with lime juice and salt. 2. Prepare the chicken rub by combining 1 teaspoon each of garlic powder, salt, and cumin, and 0.5 teaspoon each of chili powder, paprika, and oregano. 3. Cube 1 pound of chicken into 1/2-inch pieces. 4. In a pan, cook the chicken with 2 tablespoons of oil until browned. 5. Add onion and poblano peppers to the pan and cook for 1-2 minutes. 6. Stir in the prepared spice blend and cook for another 1-2 minutes. 7. Add 1 cup of corn and 1/2 cup of water, and cook for 2-3 minutes. 8. Build your bowl by layering cooked rice, the chicken and veggie mixture, and the prepared Pico de Gallo. Enjoy!View original recipe