This recipe originally comes from Kraft Recipes, click here for the source material.
This is another chicken recipe which I realize is not the most friendly for any vegetarian or vegan friends I may have that check out my recipes. Thankfully, the chicken isn’t the crucial ingredient here and can easily be omitted or replaced with a tofu chicken-like option. One of my go-to vegan chicken replacements is what they typically call “chick’n” in either patty or strip or nugget form. (There are so many options and I’m on my way to trying them all!) The brands I most frequently use include Gardein, Simple Truth, and Morning Star Farms. For me, these are more “transition” types of food, meaning someone who is still in the process of trying out vegetarian or vegan diets and recipes but doesn’t want to go full veggie mode just yet. It’s a great way to start transitioning out animal products in your meals and trying new things without being afraid that all you’re left with is warm beans and sprouts.
That being said, I did use meat in this recipe. My transition is a little slower than some people, but it’s a health food transition nonetheless!
On to the recipe!
What You Need
1 tomato, chopped
1/4 cup finely chopped white onions
1 jalapeño pepper, minced
1/2 cup chopped fresh cilantro, divided
1/2 cup KRAFT Zesty Lime Vinaigrette Dressing, dividedI made my own dressing which I think gives it a better flavor, see dressing ingredients below.
1 cup long-grain white rice, uncooked
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 can (15 oz.) pinto beans, rinsed
3/4 cup Mexican Style Finely Shredded Four Cheese
1 avocado, chopped
- 4 tbsp Lime juice
- 1 tsp Sugar
- 1 tsp Salt
- 1/4 tsp Ground cilantro
- 4 tbsp Olive Oil
- 1 tbsp chopped fresh cilantro
- Combine dressing ingredients in small bowl and mix together. (Depending on how much flavor I want, I will sometimes make two servings of the dressing to make sure everything can be cooked in it and really saturated. Flavor choice is yours!)
Combine chopped tomatoes, onions, peppers, 1/4 cup cilantro and 2 Tbsp. dressing in small bowl and mix.
Cook rice as directed on package, omitting salt and substituting 1/4 cup of the remaining dressing for 1/4 cup of the water.
Heat remaining dressing in large skillet on medium-high heat. Add chicken or meat substitute; cook and stir 8 to 10 min or until done. Add beans; cook 1 to 2 min. or until heated through, stirring frequently.
Add remaining cilantro to rice; mix well. Spoon into shallow serving bowls; top with chicken mixture, cheese, tomato mixture, and avocados.
Photo credit to my husband and sister. They wanted to contribute to the blog and decided they would set up some “exquisite food photos” for me, as you can tell by the placement and planning, they enjoyed themselves with this one 😉
Let me know if you try this recipe and what you think! Any additions or subtractions? Any vegetarian or vegan-friendly recommendations for improvements to the recipe? Comment and let me know! 🙂