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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Great tasting! Ingredients:
2 cups cooked rice in chicken broth |
little chile powder |
2 zucchini cut in rounds or bite size pieces |
4 green onions sliced 1 inch on the diagonal |
1 red pepper seeded, deveined, cut in thick strips |
3 jalapenos, seeded deveined, cut in strips |
1 1 1 -2 cups cooked rotisserie chicken; cut up |
1 some home made salsa or jarred |
1 shredded lettuce for the bottom of bowls |
1 some cheese for topping |
1 some cilantro diced for topping |
Directions:
1. Grill zucchini, green onions, red pepper, jalapeno in a grill pan or cast iron skillet. Grill in butter and oil. Salt and pepper once while cooking. Set aside
2. In a large pot, mix rice, grilled veggies, salsa to make it moist, and add chicken. I use my paula dean 3 quart cast iron enamel stove top/oven pan. Once it is all mixed, you can heat up in a 350 oven until hot, maybe 15 minutes.
3. Put some shredded lettuce in bottom of bowl, top with your rice, chicken and veggie mixture, top with a little cheese or a lot if you prefer, and Cilantro. Throw a dallop of sour cream or guac on top if you prefer.
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