Tender chicken, green sauce, rice, black beans, corn, and fresh toppings combine in a colorful Tex-Mex bowl.
# Components:
→ Proteins
01 - 2 cups cooked shredded chicken breast (rotisserie or poached)
→ Grains
02 - 2 cups cooked white or brown rice
→ Sauce
03 - 1 1/2 cups green enchilada sauce (store-bought or homemade)
→ Vegetables & Toppings
04 - 1 cup canned black beans, rinsed and drained
05 - 1 cup corn kernels (fresh, frozen, or canned)
06 - ½ cup diced red onion
07 - ½ cup chopped fresh cilantro
08 - 1 avocado, sliced
09 - ½ cup sliced radishes
10 - ½ cup crumbled queso fresco or shredded Monterey Jack cheese
11 - 1 lime, cut into wedges
→ Seasonings
12 - ½ teaspoon ground cumin
13 - ½ teaspoon smoked paprika
14 - Salt and pepper to taste
# Preparation steps:
01 - In a medium saucepan over medium heat, combine shredded chicken, green enchilada sauce, ground cumin, smoked paprika, salt, and pepper. Stir and heat through for about 5 minutes.
02 - Fluff cooked rice and evenly divide among four serving bowls.
03 - Top each portion of rice with the warm enchilada chicken mixture, black beans, corn, and diced red onion.
04 - Garnish with chopped cilantro, sliced avocado, radishes, and crumbled queso fresco or shredded Monterey Jack cheese.
05 - Present each bowl with a lime wedge for squeezing just before eating.
