SIZE
For 4
PREPARATION
20 min
DIFFICULTY
- Level 1
Ingredients
| 4 cups | cooked white or brown rice (or sub quinoa) |
| 1 jar | not just pasta sauce |
| 1 | chipotle chile in adobo sauce, minced (or more depending on desired heat level) |
| 1 cup | Cooked, shredded chicken – rotisserie from the grocery store works great! |
| 2 avocados | halved and diced for topping |
| 1/2 cup | chopped cilantro |
| 1/2 cup | sour cream or Greek yogurt |
| 1 cup | Quick Pickled Onions (recipe below) |
In a medium mixing bowl, whisk together:
| 1 | red onion |
| 1 cup | water |
| 1/2 cup | red wine vinegar |
| 1 tablespoon | sugar |
| 1 1/2 teaspoons | salt |
Process
1
1. In a large mixing bowl, stir together the cooked rice, not just pasta sauce, and chopped chipotle.
2
2. Divide the sauced rice among 4 individual serving bowls. Top each with about 1/2 cup shredded chicken, 1/2 an avocado, 1/4 pickled onions, and cilantro, to taste. Top with sour cream or yogurt if you like.
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