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Southwest Chicken and Vegetable Brown Rice Bowls

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0 Comments
  • Prep Time 15 min
  • Total Time 20 min
  • Servings 4

Brown rice bowls are a go-to dinner for busy weeknights. These ones are topped with greens, chicken and a savory corn-tomato-salsa mixture.

Recipe by Jenny Flake
August 14, 2014

Ingredients

4
cups fresh baby arugula or other greens of choice
2
cups cooked brown rice
1
cup sliced grape tomatoes
1/2
cup mild prepared salsa
2
large cooked chopped chicken breast
11
ounce bag Green Giant™ Seasoned Steamers™ frozen honey roasted sweet corn

Directions

  • 1 Heat Green Giant™ Seasoned Steamers™ frozen honey roasted sweet corn according to package directions. Place arugula leaves into four serving bowls. Layer evenly with brown rice and sliced tomatoes. Place salsa and chopped chicken into a bowl, stir to combine. Layer chicken over rice then spoon corn over top and serve.

Expert Tips

Shred a rotisserie chicken for the salsa chicken layer, has great flavor and can be shredded in advance.

Try drizzling just a touch of prepared Ranch dressing over the top of your bowl for a creamy touch.

Nutrition Information

No nutrition information available for this recipe.

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