BERDENE'S FAVORITE RICE BOWL ENJOY DAN:

                  BERDENE’S FAVORITE RICE BOWL by CHEF DAN:

Serves 4

INGREDIENTS

4 teaspoons olive oil
1-cup Jasmine rice

2 cups water

1/2-cup Pace Salsa

1/2-onion, diced

1 sweet potato, peeled and diced

1/2-teaspoon EACH cumin, sumac, and Tandoori masala

3/4-teaspoon chili powder

1 cup kale, chopped

1 (14.5 Oz) can kidney beans, drained

1 (14.5 Oz) can black beans, drained

Sea salt and freshly ground black pepper to taste

CHICKEN:

1 pound boneless, skinless chicken breast, cubed

Sea salt and freshly ground black pepper to taste

1/2-teaspoon EACH cumin, garlic powder, and Chile powder

DIRECTIONS:

1.   In a saucepan, add the water, salsa and rice.

2.   Bring to a boil, cover simmer for 17-20 minutes.

3.   In a skillet heat 2 teaspoons olive oil, when sizzling.

4.   Add onion and sauté for 5 minute.

5.   Add sweet potato, cumin sumac, Tandoori masala, and Chile powder.

6.   Sauté until the sweet potato are tender.

7.   Add chopped kale and cook until kale is just welted.

8.   Stir in beans, turn heat to low while you prepare the chicken.

9.   Add 2 teaspoons olive oil to a skillet when sizzling.

10.                Add chicken and seasoning and cook until chicken is done.

11.                Set aside.

12.                In the skillet with sweet potato combine, the cooked rice and the vegetables.

13.                To serve, scoop the rice and vegetables mixture into bowls.

14.                Top with cubed chicken.

15.                Serve with lime wedges, avocado slices and salsa and shredded cheese.

ENJOY DAN:                                                 HALLELUJAH!!