Southwest Bowl Recipe

If rice is not pre-cooked, cook 1 cup dry rice per package instructions to yield about 2 cups cooked; fluff and keep warm.

Rinse canned black beans in a strainer under cold water until runoff is clear; drain well. If desired, warm beans in a small saucepan over medium heat with a pinch of salt for 3–4 minutes.

In a bowl, whisk together mayonnaise (1/2 cup) and sour cream (1/4 cup) until smooth.

Add minced chipotle in adobo (1 tsp), lime juice (1 tbsp), honey (1 tsp), ground cumin (1/2 tsp), garlic powder (1/4 tsp), salt (1/2 tsp) and black pepper (1/4 tsp). Taste and add hot sauce (1 tsp) if you want more heat. Adjust salt or lime juice to taste.

Cover and refrigerate until assembly. Sauce will keep flavors for up to 3 days refrigerated.

Pat chicken slices dry and season with chili powder (1 tsp), smoked paprika (1/2 tsp), salt (1/2 tsp) and black pepper (1/4 tsp). If using vegetables as the protein option, toss sliced peppers and onion with the same spices.

Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook without moving 3–4 minutes, then flip and cook another 3–4 minutes until internal temperature reaches 165°F/74°C. Remove and let rest 3 minutes, then shred or slice.

If using fajita vegetables instead of chicken, heat 1 tbsp olive oil in the skillet and sauté peppers and onion over medium-high heat until softened and slightly charred (6–8 minutes). Season with a pinch of salt and a squeeze of lime.

Divide the mixed lettuce & baby spinach evenly between 4 bowls (about 1 cup each).

Top each bowl with 1/2 cup cooked rice (total 2 cups divided), 1/4 cup warmed black beans, and 1/4 cup corn. (Adjust amounts to preference.)

Add 1/2 cup of your chosen protein per bowl: shredded chicken or fajita vegetables.

Spoon 1/4 cup pico de gallo onto each bowl and sprinkle 1/4 cup shredded cheese over the top.

Scatter about 1/4 cup tortilla strips on each bowl for crunch.

Drizzle 1–2 tablespoons of the Southwest sauce over each bowl (or serve on the side). Garnish with a lime wedge and additional chopped cilantro if available.

Serve immediately so tortilla strips remain crunchy. Leftovers (assembled without tortilla strips and sauce) keep 2–3 days in refrigerator; store sauce separately.