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Categories:
chicken breasts cumin salt pepper chili powder garlic onion powder achiote optional olive oil pinto beans red onion peppers seeds cilantro avocado corn tortillas
Viewed: 52 - Published at: 5 years agoIngredients
- 2 boneless, skinless chicken breasts
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon achiote optional
- 2 tablespoons olive oil
- 1 cup Minute Brown Rice
- 1 cup pinto beans cooked
- 1/2 red onion sliced into thick slices, for grilling
- 2 poblano peppers
- 1/2 seeds
- cilantro
- avocado slices
- corn tortillas warmed
Method
- Season the chicken breasts with the salt, pepper, cumin, chili powder, garlic powder, onion powder, and achiote.
- Drizzle some olive oil all over the chicken and rub the oil and spices in.
- Heat a grill or grill pan to about medium.
- Cook the chicken until juices run clear. set aside.
- Drizzle the onion slices and poblanos with some olive oil.
- Heat a grill or grill pan to about medium. Cook the chicken until juices run clear; set aside.
- Drizzle the onion slices and poblanos with some olive oil. Grill these until they're nicely marked; remove and set aside.
- Stir these and the warmed pinto beans into the rice along with some salt and pepper.
- Dish the rice onto a platter or individual plates.
- On a chopping board, chop the onion and poblanos roughly into medium sized pieces. Stir these and the warmed pinto beans into the rice along with some salt and pepper.
