Publix Aprons

Spanish Chicken and “Rice” Bowl

Spanish Chicken and “Rice” Bowl
Total Time:
30 minutes


1/4 bunch fresh cilantro, chopped and divided
1 small yellow onion, finely chopped
1 small red bell pepper, finely chopped
1/2 cup green olives, finely chopped
1 (15-oz) can reduced-sodium black beans, drained and rinsed
1 lb chicken fillets, thinly sliced
1 tablespoon olive oil
1/4 teaspoon kosher salt
1 (12-oz) package frozen riced cauliflower vegetable medley
1 teaspoon tomato paste
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
1/3 cup fresh mild salsa
4 tablespoons Deli guacamole


  1. Chop cilantro (1/4 cup), onion (1/2 cup), bell pepper (1/2 cup), and olives. Drain and rinse beans. Slice chicken and place in large bowl (wash hands).
  2. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Add olives, 2 tablespoons cilantro, oil, and salt to chicken; toss until coated. Place chicken in pan; cook 4–5 minutes, stirring occasionally, until brown and 165°F. Remove chicken mixture from pan and cover to keep warm.
  3. Return same pan to heat, then add onions and peppers; cook 2–3 minutes, stirring occasionally, or until tender. Reduce heat to medium-low and stir in cauliflower medley, tomato paste, turmeric, cumin, beans, and salsa; simmer 3–4 minutes or until hot.
  4. Divide “rice” mixture between 4 bowls (about 1 cup each); top with even amounts chicken and 1 tablespoon guacamole, and sprinkle with remaining 2 tablespoons cilantro. Serve.

Shopping List

Add items to your shopping list by clicking on the check box next to any item below.

Items You May Need to Buy
Items You May Already Have

Nutritional Information

CALORIES (per 1/4 recipe) 290kcal; FAT 10.00g; SAT FAT 1.50g; TRANS FAT 0.00g; CHOL 65mg; SODIUM 540mg; CARB 20g; FIBER 5.00g; SUGARS 5g; PROTEIN 29g; CALC 6%; VIT A 0%; VIT C 0%; IRON 15%

Rate This Recipe

How would you rate this recipe?

Ratings For This Recipe

5 Stars
4 Stars
3 Stars
2 Stars
1 Star