Chipotle Chicken Mexican Rice & Avocado Crema

Name: Chipotle Chicken Mexican Rice & Avocado Crema
Ingredients: 1 cup basmati or extra long grain rice (do not use jasmine rice); 8 oz tomato sauce; 1.5 cup water; 1 teaspoon salt; 1 teaspoon pepper; 0.25 onion (chopped); 0.5 bell pepper (chopped); 0.5 jalapeno (optional, chopped); 1 pound chicken breast (one large); 1 tablespoon mayonnaise; 2 tablespoon chipotle adobo sauce; 0.5 teaspoon salt; 0.5 teaspoon garlic powder; 1 tomato (large); 0.25 onion (diced); 0.5 jalapeno (diced); 2 tablespoon cilantro; 1 avocado; 0.5 jalapeno; 0.5 cup cilantro (or half bundle); 3 tablespoon sour cream or Greek yogurt; 0.5 teaspoon salt; 0.5 lime

Ingredients

Mexican Rice

Chipotle Chicken

Pico de Gallo

Avocado Crema

Directions

1
Wash rice and chop onion, peppers.
2
In a pot add 1 tablespoons olive oil and sauce onions, bell Pepper and jalapeno. 2 minutes on medium heat.
3
Add rice cook dry one minute.
4
Add tomato sauce, water and salt / pepper.
5
Cover and cook about 14 minutes on low to medium heat. Light fluff the rice when done cooking.
6
Make avocado creama by mixing in blender.
7
Cut chicken into pieces and season with mayonnaise, chipotle adobo , salt , garlic powder.
8
Cook and sear the chicken in 1-2 tablespoons olive oil. 3-4 minutes no longer or it will dry out and over cook.
9
Assemble bowl by adding Mexican rice , lettuce , corn , black beans, pico de gallo and chicken. Drizzle avocado crema . Serve hot.

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