Tex-Mex Rice Bowl

By Grammie926

Easy Southwestern lunch or dinner

Ingredients

• Uncle Ben's® Converted® Brand Rice (uncooked) 250 ml (1 cup)
• vegetable oil 15 ml (1 tbs)
• minced garlic 10 ml (2 tsp)
• ground cumin 5 ml (1 tsp)
• Spanish onion, diced 75 ml (1/3 cup)
• red bell, diced 50 ml (1/4 cup)
• water 500 ml (2 cups)
• chicken bouillon cubes, optional 2 ea (2 ea)
• chicken breast halves without skin, grilled and diced 225 g (1/2 lb)
• tomato, diced 1 ea (1 ea)
• Monterey jack cheese, shredded 250 ml (1 cup)

Details

Servings 2
Preparation time 15mins
Cooking time 25mins

Preparation

Step 1

Prep: 15min. | Start to Finish: 25min.

Sauté onions, garlic and cumin in vegetable oil over medium heat. Add red peppers and rice, stirring until rice is well coated.
Add water and bouillon cubes (if using), bring to a boil, stir, reduce heat, cover and allow to simmer for 20 minutes.
Stir in diced chicken, tomatoes and cheese. Re-cover for an additional 3-4 minutes before serving.