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Ingredients
- 1 Cup Rice
- 1 Tablespoon Olive Oil
- 1-1/2 Pounds Ground Chicken
- 1/2 teaspoon Chili Powder
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Ground Cumin
- 1/2 teaspoon Oregano
- 1/4 teaspoon Onion Powder
- 1/4 teaspoon Paprika
- Kosher Salt and Freshly Ground Black Pepper, to taste
- 1 (15-Ounce) Can Black Beans, Drained And Rinsed
- 1 (15.25-Ounces) Can Whole Kernel Corn, drained
- 1/2 Cup Pico De Gallo
- 1 (16 Ounce) Jar Salsa
For The Chipotle Cream Sauce
- 1/2 Cup Plain Nonfat Greek Yogurt
- 1 Chipotle Pepper In Adobo Sauce, minced
- 1 Clove Garlic, minced
- 1 Tablespoon Freshly Squeezed Lime Juice
Directions
- To make the chipotle cream sauce, whisk together Greek yogurt, chipotle pepper, garlic and lime juice; set aside.
- In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
- Heat olive oil in a large stockpot or Dutch oven over medium high heat.
- Add ground chicken, chili powder, garlic powder, cumin, oregano, onion powder and paprika; season with salt and pepper, to taste.
- Cook until chicken has browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
- Divide rice onto plates. Top with ground chicken mixture, black beans, corn and pico de gallo, drizzled with chipotle cream sauce.
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