Mexican Chicken Rice Bowls

You will need:

  • 1 tsp. canola oil
  • 1/2 medium size onion chopped
  • 1 Tablespoon jalapeno pepper (I used some pickled jalapeno from a jar and diced it)
  • 3  boneless skinless chicken strips (cooked and shredded) Note: I slow boiled the chicken strips in a pot with some chicken broth, salt and pepper and cooked them for about 20 minutes until they were tender, then I shredded the meat, you can always use left over chicken if you have some on hand. 
  • 1 can black beans (rinsed and drained)
  • 1 can diced tomatoes (undrained)
  • 1/2 cup frozen kernal corn
  • 1 (32 oz.) carton chicken broth
  • 2 Tablespoons tomato paste
  • 1/2 tsp. ground cumin
  • 1 tsp. chili powder
  • 2 Tablespoons lime juice
  • jasmine rice (or your favorite rice)
  • crushed tortilla chips


Heat oil in large pot, med-high, add onion and jalapeno and cook until tender a couple of minutes,
stir in chicken, beans, tomatoes, corn, broth, tomato paste, cumin and chili powder. Heat to a boil. 
Reduce heat to low and cook 30 minutes or until ready to serve. When ready to serve add lime juice and season with salt to taste and if desired, more cumin or chili powder to taste. 
Add rice to the bottom of your  bowl, top with soup mixture using a slotted spoon, then add the liquid to your bowl with a large spoon until you get the desired consistency, top with crushed tortilla chips. 

Other garnishes you can use are: 
cheddar cheese
chopped cilantro
sour cream 



Shredded Teriyaki Chicken with Jasmine Rice

You will need:

  • 1 lb. package of chicken strips
  • 1 cup chicken broth
  • 1/2 cup teriyaki sauce
  • 1/3 cup brown sugar (packed)
  • 3 tsp. of minced garlic
  • sprinkle of salt, pepper, garlic powder
  • cooked jasmine rice (about 4-6 servings) or your preference of rice

Grease slow cooker with oil, wash chicken strips and place in slow cooker, sprinkle chicken with salt, pepper and garlic powder.  In medium bowl mix together broth, teriyaki sauce, brown sugar and garlic. Pour over chicken. Cook on low 6 hours, or high for 4 to 4 1/2 hours. When chicken is done, shred it in the slow cooker with two forks, stir shredded chicken, mixing it well with the sauce that's in the slow cooker. You can set the slow cooker on the serve setting now, until ready to eat. 
Spoon shredded chicken over cooked Jasmine rice. 

I like to serve this with a side of stir fry vegetables. 



Oven Roasted Potatoes

You will need:

  • 4 medium potatoes (peeled and cut into cubes, I used russet potatoes) 
  • 2 tsp. minced garlic
  • 1 Tbsp. dried chives
  • 1/4 tsp. black pepper
  • 2 tsp. salt
  • 2 Tbsp. canola oil (or other oil of your choice) 
Preheat oven to 400 degrees, grease a 13" x 9" sheet pan, mix all of the above ingredients together in a large bowl, spread it evenly on the pan, turn the potatoes with a spatula every 15 minutes or so, cook until golden brown and tender about 40-45 minutes or so. For softer potatoes cook less time, for crisper ones cook a little longer. After they are cooked sprinkle with more salt, pepper and chives or other favorite seasonings to taste, if desired. Serves 4.