Spicy Chicken and Rice Bowl

This spicy chicken and rice bowl is great for taking to work because it can be made ahead of time and savor delicious warmed up.

Ingredients:

For the Chicken:

1 boneless skinless chicken breast
½ of a poblano pepper
1 tablespoon olive oil
½ teaspoon pasilla ancho chili powder
4 dashes of salt

For the Rice:

2 tablespoons olive oil
½ cup chopped red onion
2 cloves garlic (chopped)
2 cups cooked white rice
½ teaspoon chipotle chili powder
¼ teaspoon ground cumin
1 teaspoon Mexican dried oregano
2 Roma tomatoes (chopped)
¼ cup water
¼ teaspoon salt (or salt to taste)
½ cup shredded cheese (for the topping)
½ cup shredded lettuce (for the topping)

Directions:

For the Rice:

In the same skillet as the chicken was cooked in, add the olive oil and red onion. Stir and add the garlic. Continue stirring as they cook for about 5 minutes. Then add the white rice, tomatoes, chipotle chili powder, cumin, dried oregano, water, and salt. Stir together. If the rice is looking a little dry, stir in a little bit more water. Add the chicken and cook for another 4 minutes or so until the chicken warms back up again. Serve hot right out of the pan and top with shredded cheese and lettuce. A side of guacamole goes great with this dish too.

For the Chicken:

Cut the chicken in small pieces and add to a medium size bowl. Cut the poblano pepper into about 2 inch size pieces and add to the bowl. Add the pasilla ancho chili powder, olive oil, and salt. Stir together. Heat a skillet on medium heat and add the chicken mixture. Stir together and continue stirring as it cooks. When the chicken is cooked (about 7 to 8 minutes) remove it from the skillet, put it into a small bowl and set aside. Keep the skillet on the stove (with the heat off) to use for the rice.

Enjoy!