Spicy Chicken and Pepper Bowl

Southwest inspired bowl with chicken, peppers, black beans and rice

Course: Gather-N-Go, Main Course

Cuisine: American, Mexican

Keyword: Beans, Bowl, Chicken, Rice

Servings: people

Calories: 818kcal

Soak black beans covered by water overnight.
Heat pot over medium heat, add 2 tbsp of oil, diced white onion, and garlic. Cook until onions are translucent.
Add drained beans, water to cover + a little, and 2 tsp of chicken stock concentrate to pot. Bring to a boil over high heat.
Reduce heat and simmer covered until beans are al-dente done (30-40 minutes).
Add chili powder, salt, and pepper to taste.
Cool beans and package in sealed package.
Package 1/2 southwest spice blend in a small container.

Wash, dry, and thinly slice scallions, seperating greens and whites. Package greens in a small container. Set whites aside.
Wash, dry, halve, core, and thinly slice peppers. Package in a container with half scallion whites.
Package oil in a small container.

Package rice in a container.
Package chicken stock concentrate (1/2 packet), turmeric, half scallion whites and 3/4 c water for rice in a container.

Cut chicken into stir-fry sized pieces. Toss in bowl with 1/2 southwest spice blend and a dash of salt. Package chicken in sealed package.
Combine remaining stock concentrate and 2 tbsp plus 2 tsp (half of 1/3 c). Package in a small container.
Package butter, package salt, package pepper all in seperate containers.

Using a lidded pot, rinse rice exchanging the water 2 or 3 times. Drain water from rice.
Add 1/2 tbsp butter and oil in a medium lidded pot over medium-high heat.
Add turmeric/stock concentrate to pot with rice and bring to a boil. Add rice and pinch of salt.
Cover and reduce heat to low and cook rice until tender and all liquid is absorbed (approximately 15 minutes). Keep covered until ready to serve.

In a large sauté or frying pan heat a drizzle of oil over medium-high heat.
Add pepper/scallion mixture to pan cooking 2-3 minutes.
Add chicken/spice mix, cook, stirring until chicken is browned and cooked through (internal temperature is 165 degrees f).
Add stock/water mixture. Bring to a boil, then reduce heat to a simmer. Stir in 1/2 tbsp butter, season with salt and pepper.

Reheat cooked beans in pot on stove over low heat or in microwave for 3-5 minutes. Add small amount of water if needed. Stir in southwest spice.

Fluff rice with a fork. Stir in 1/2 tbsp butter, half the scallion greens, and a pinch of salt and pepper.
Assemble in bowls using rice as base with black beans, chicken, and veggies on top. Garnish with remaining fresh scallions and sour cream.