A Mexican Mess (Edit recipe)

Like many tasty recipes this one came to me one weeknight when I was trying to use up what veggies and meat I had in the fridge. Chicken and vegetables is a perfect base for many delicious meals. I always keep a few different sauces in the pantry, this night I saw the Siete green enchilada sauce. One of my favorite to have on hand.

It is as simple as cooking rice and then everything else goes into one pot. This recipe allows for you to customize it to what you have on hand and what vegetables you like. It would be great with zucchini, tomatoes, and spinach. Have fun with it. Enjoy.

15 minutes

20 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	576
Fat:	7 g
Carbohydrates:	105 g
Protein:	27 g
Cholesterol:	21 g
Sodium:	1321 mg
Fiber:	15 g
Sugars:	4 g
Calculated per serving.

by Aloha Healthy Eats

Serves: 4

Ingredients

1 cup Jasmine Rice, Any rice works
1.5 cups Water
1 tsp Salt
3 pieces Boneless Skinless Chicken Breasts, cut bite size
1 Tbsp Avocado Oil, or olive oil
.5 whole Red Onion, diced
2 pieces Celery, diced
1 whole Bell Pepper, any color, diced
5 pieces Brussels Sprouts, sliced thin
.5 head Cauliflower, chopped small
15 oz Black Beans, precooked in a can, rinsed
1 whole Green Enchilada Sauce, Siete is preferred brand
1 Tbsp Taco Seasoning, I like Siete or Primal palate
1 tsp Salt
1 whole Avocado, small chopped on top

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a small pan add the water, heat on high.
When it bowls add rice and salt, stir, cover and let cook about 20 minutes until done then set aside.
In a large pot add oil and chicken.
Let cook on medium until almost done, about 8 minutes, stir periodically.
Add onion, celery, bell pepper, Brussel sprouts, and cauliflower, stir and let cook 6-7 minutes.
Add black beans, enchilada sauce, seasoning, and salt, stir and let cook 5 minutes.
Add rice to the chicken and vegetable pot and stir well.
Top with avocado and serve.