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Chicken Tomatillo Rice Bowl

Rice is topped with chicken and a mixture of our Tomatillo & Pepper Salsa, corn and black beans.

Ingredients

  • 2 Chicken breasts, skinless, boneless
  • Olive oil
  • Salt and pepper to taste
  • 1 jar Robert Rothschild Farm Tomatillo & Pepper Salsa
  • 1/2 cup Corn
  • 1/2 cup Black beans, drained, rinsed
  • 2-2 1/2 cups Rice, cooked
  • 1/2 cup Cheddar cheese, shredded
  • 1/2 cup Monterey Jack cheese, shredded
  • Sour cream
  • Tortilla strips, optional
  • Directions
    1. Brush chicken breasts with olive oil and season with salt and pepper. Grill on both sides for 3-4 minutes and then finish in a 375 degrees F oven for 15-20 minutes until fully cooked.
    2. Meanwhile, heat Tomatillo & Pepper Salsa in a small saucepan. Add corn and black beans and simmer for 3-4 minutes.
    3. Divide the rice evenly into 4 small ovenproof bowls or ramekins and then top with diced cooked chicken and tomatillo mixture. Sprinkle even amounts of both shredded cheeses on top and place in a 375 degrees F oven for 5-6 minutes uncovered.
    4. Garnish with a dollop of sour cream, some more Tomatillo & Pepper Salsa and tortilla strips.

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