Ingredients
- 2 cups cooked rice in chicken broth shopping list
- little chile powder shopping list
- 2 zucchini cut in rounds or bite size pieces shopping list
- 4 green onions sliced 1 inch on the diagonal shopping list
- 1 red pepper seeded, deveined, cut in thick strips shopping list
- 3 jalapenos, seeded deveined, cut in strips shopping list
- 1 1 1 -2 cups cooked rotisserie chicken; cut up shopping list
- 1 Some home made salsa or jarred shopping list
- 1 Shredded lettuce for the bottom of bowls \ shopping list
- 1 Some cheese for topping shopping list
- 1 Some cilantro diced for topping shopping list
How to make it
- Grill zucchini, green onions, red pepper, jalapeno in a grill pan or cast iron skillet. Grill in butter and oil. Salt and pepper once while cooking. Set aside
- In a large pot, mix rice, grilled veggies, salsa to make it moist, and add chicken. I use my paula dean 3 quart cast iron enamel stove top/oven pan. Once it is all mixed, you can heat up in a 350 oven until hot, maybe 15 minutes.
- Put some shredded lettuce in bottom of bowl, top with your rice, chicken and veggie mixture, top with a little cheese or a lot if you prefer, and Cilantro. Throw a dallop of sour cream or guac on top if you prefer.
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