Mexican Rice Bowls

Step 1

Heat oil in a large sauté pan over medium heat. Add pepper and onion and cook until softened and starting to brown, 5–8 minutes.

Step 2

Add garlic and cumin and cook 30 seconds. Stir in tomatoes and chicken or turkey (depending on what you’re using) and cook until heated through, 3–5 minutes; stir in beans.

Step 3

Whisk together water and cornstarch, stir cornstarch slurry into tomato mixture, bring to a simmer and cook until thickened, about 2 minutes; season with salt and pepper to taste.

Step 4

Serve chicken and veggie mixture over Cilantro Lime Brown Rice and top with diced avocado, cilantro and lime wedges.