New Mexican Bowl - Meal Prep Series

 

New Mexican Bowl - Meal Prep Series

Ingredients: 

2 cooked chicken breasts (I used the breasts from a rotisserie)

2 cups cooked pinto beans 

2 cups spanish rice

Quick and Easy Spanish Rice

Ingredients: 2 cups cooked rice (I used leftover rice, and cauliflower rice)

2 tablespoons canola oil

½ of a green bell pepper diced fine

½ of a yellow onion diced fine

1 can tomato sauce

2 tablespoons salsa

½ teaspoon granulated garlic

½ teaspoon salt

Directions: Heat oil in a large skillet and add onions and green pepper.  Cook for about 3 minutes, until they soften slightly.  Now add tomato sauce and salsa until completely combined.  Add cooked rice along with salt and granulated garlic.  Stir until all the flavors come together and the rice is fully coated with tomato mixture.  

2 cups calabacitas

Calabacitas (Spanish word for squash)

2 tablespoons olive oil or canola oil

2 zucchini diced 

2 yellow squash diced

1 ear of corn, kernels removed

Half onion diced

1-teaspoon kosher salt

½-teaspoon garlic powder or 1 clove diced

½-teaspoon black pepper

Directions: Dice some onion, zucchini, and yellow squash and set aside in a bowl.  Clean and prepare an ear of corn and remove the kernels using a bowl to keep them all together.  I like to use a bowl so that it catches all the kernels and they don’t spread all over.  Now heat a medium size sauté pan on medium to high heat, add oil, then add mix to pan and stir occasionally for 20 minutes.  After 10 minutes of cooking, add garlic, black pepper and salt.  Continue cooking until softened.  Serve with enchiladas, beans, tamales, or in a burrito.  It is mainly a side dish, but can easily be made into a main dish!  

¼ cup of arugula, or fresh spinach. 

Verde Sauce: 

2 serrano peppers, deseeded

2 green onions

1 avocado

1 cup cilantro

¼ cup mayonnaise 

The juice of one lime

1 large garlic clove, or 2 small

¼ cup - ½ cup of water

Directions: 

Add all ingredients to a blender, or chopper and blend until very smooth. You will want the consistency to be like a salad dressing. 

Bowl Assembly: 

Prepare spanish rice, calabacitas, and pinto beans according to the recipes above, or watch the video. Chop two cooked chicken breasts into 1 inch chunks. I used rotisserie chicken to make the bowl quick and easy! Next, add some arugula, or spinach to the bottom of the bowl. Now add ½ cup of each; chicken, rice, calabacitas and beans side by side in a medium to large prep bowl, or prep container. Drizzle sauce over all of the ingredients if you are going to eat it right away. If you will be eating the meal later, put the sauce in a container to use when you have the meal later. Garnish with radishes, cilantro, avocado, or cotija cheese.