Sometimes you never know where your connections will lead you -- whether they be from business, friendships, or the community.
I used to work with Nicole several years ago. She was an amazing manager and start-up executive, but I have been deeply inspired by her path outside of law and corporate America. Nicole is the Founder of KaleJunkie -- a very successful, motivational, and supportive blog and business.
KaleJunkie is, in a large part, why I finally started EpicCuriousLife. By living her truth, sharing her candid experiences about healthy eating/living/mom life, and her support and encouragement, I was able to follow my path to share my curiosities and adventures through EpicCuriousLife.
I wanted to share one of her many wonderful recipes that comes together in no time -- allowing more time for inspiration, meditation, or just plain R&R. For more about KaleJunkie, find her on Instagram, Facebook and Pinterest.
Let's do this!
Here's what you will need:
1-1 1/2 pounds boneless, skinless Chicken Breast
1 cup White Rice (uncooked)
1 Yellow or Red Onion, diced
3 tablespoons Tomato Paste
1 teaspoon Cumin
2 teaspoons Chili Powder
1 teaspoon Oregano
1 teaspoon Garlic Powder
1 cup frozen Corn Kernels
1/2 cup Mexican Blend Cheese (or non dairy cheese shreds)
1 14 oz can Black Beans (or what ever beans you like!)
3 1/2 cups Chicken Broth
1 tablespoon Olive Oil
Cilantro, Green Onion, Avocado, to serve
INSTRUCTIONS
Preheat oven to 400F.
In a large casserole dish (2 or 3 quart), add chopped onion, rice, cumin, chili powder, oregano and garlic powder. Mix and set aside.
In a medium bowl whisk together the chicken broth, tomato paste and olive oil.
Pour it on top of the onion/rice mixture. next add the cooked shredded chicken, followed by the black beans and corn.
Cover with foil and bake for 35-40 minutes.
Remove from oven and uncover.
Sprinkle cheese on top and cook 5-10 more minutes.
Top with cilantro, green onion, and avocado.
Notes:
Recipe adapted from Kay’s Kitchen.
Comments