Prep Time | 30 minutes |
Servings |
2 servings
|
Ingredients
- 2 tablespoons olive oil
- 1 small onion diced
- 3 garlic cloves minced
- 1 15 oz can can diced tomatoes with juice
- 1 15 oz can black or pinto beans drained
- 1 oz can of diced green chili
- 1 tablespoon cumin
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 4 cups of chicken broth
- ½ cup uncooked ecoLife® Quick Cook Brown Rice
- 2 handfuls spinach
- 1-2 cups cooked, shredded chicken
Ingredients
|
|
Instructions
- Add olive oil to a pot. Add onion and garlic. Sauté until tender, about 2 minutes. Add tomatoes, a can of chilis, black beans, cumin, garlic powder, chili powder, salt, and pepper.
- Sauté for a minute until fragrant. Add in stock. Bring to a boil. Add brown rice.
- Reduce heat to simmer and cook about 15 minutes. Add in spinach and chicken. Serve with garnishes of choice, such as cilantro, tortilla strips, avocado, cheese or sour cream.
Share this Recipe