This recipe will allow you to fit everything you love about Tex-Mex into one irresistible bowl. And you'll only need a few minutes to prepare it.
Recommended
2 tbsp Olive oil
2 tsp Ground cumin
2 tsp Chili powder
3/4 pounds Chicken breast (sliced into 1/2 inch strips)
1 Large onion (cut in half then thinly sliced)
4 Peppers (cut into 1/3-inch strips)
2 cloves Garlic (thinly sliced)
1 tbsp Dried oregano
1 can (15 oz.) Kidney beans
2 Medium tomatoes (diced)
1 Avocado (diced)
1/2 cup Shredded sharp cheddar
Salt and freshly ground pepper
2 tsp Ground cumin
2 tsp Chili powder
3/4 pounds Chicken breast (sliced into 1/2 inch strips)
1 Large onion (cut in half then thinly sliced)
4 Peppers (cut into 1/3-inch strips)
2 cloves Garlic (thinly sliced)
1 tbsp Dried oregano
1 can (15 oz.) Kidney beans
2 Medium tomatoes (diced)
1 Avocado (diced)
1/2 cup Shredded sharp cheddar
Salt and freshly ground pepper
In a large skillet, heat oil and stir in cumin, chili powder, and chicken. Cook for about 4–5 minutes.
Add onions and peppers. Continue cooking for a few more minutes, stirring occasionally.
Add garlic and oregano. Cook for about 1 minute.
Mix in the beans until beans are hot. Season with salt and pepper.
Serve over brown rice, topped with chopped tomatoes, avocado, and cheddar. Enjoy!
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