Is there anything more comforting and delicious than saucy, smoky chicken tinga? We don't think so! We've skipped the taco this time and let it really shine in this easy-going rice bowl.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Sweet Bell Pepper
Feta Cheese, crumbled(ContainsMilk/Lait)
Before starting, preheat your broiler to high. Wash and dry all produce.
Bring 1 1/4 cups water (dbl for 4 ppl) to a boil in a covered medium pot. Core, then cut pepper into 1/2-inch slices. Roughly chop cilantro.
Add rice to the pot of boiling water. Reduce heat to medium-low. Cook, still covered, until rice is tender and liquid is absorbed, 15-18 min.
While rice cooks, add chicken, marinara and half the Mexican Seasoning to a 8x8-inch baking dish (NOTE: Use a 9x13-inch baking dish for 4 ppl). Stir to combine. Broil in the bottom of oven until warmed through, 10-12 min.**
While chicken broils, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then peppers and onions. Cook, stirring occasionally, until tender-crisp, 3-4 min. Add remaining Mexican Seasoning and cook, stirring often, until fragrant, 30 sec. Remove pan from heat.
Fluff rice with a fork. Season with salt and stir in half the cilantro. Divide rice between bowls. Top with chicken tinga and spiced veggies. Sprinkle feta and remaining cilantro over top.