Sunday, January 22, 2012

Southwestern Rice Bowls

(without toppings)

Southwestern Rice Bowls
1 box Zatarain's Spanish Rice
1 can rotel tomatoes
1-2 seasoned chicken breasts(seasoned with taco seasoning, cooked and diced)
1 can refried beans
1 can black beans, drained and rinsed
1 can corn, drained
lettuce, shredded
cheddar cheese, shredded
fresh tomato, diced
sour cream
tortilla chips, crumbled

Chipotle Ranch dressing
1 cup ranch dressing
7-10 shakes tabasco sauce
1/2 tsp cumin
a few drops lime juice

In a medium saucepot, prepare Spanish Rice.  In a different small pot, heat refried beans.  In another pot or pan, heat corn and black beans.  While everything is heating up combine sauce ingredients.  In each bowl (makes 3-4 bowls) layer refried beans, a little cheese, rice, chicken, a few drizzles of chipotle ranch dressing, black beans and corn, a little more cheese, lettuce, tomatoes, sour cream and tortilla chips or strips.

                                                          (With toppings)

As you can probably tell 1/4 of this recipe makes a very big portion.  I would recommend cutting it into 8 servings.  The Weight Watcher points for this at 1/4 serving are very high at 26 points but at 1/8 serving it would be 13 points and thats a pretty good dinner.  This was my first time making this recipe and everyone in my family loved it.  Next time I make it I'm going to look for ways to cut the points some, so if you have any ideas let me know.

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