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Fall Mexican Rice Bowls

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Fall Mexican Rice Bowls

Ingredients

  • 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
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Published 2014-09-09 13:16:33 (2 years ago).

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