Name: Cilantro Jalapeño Lime Protein Bowls
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 3/4 cup uncooked long grain white rice; 1 cup frozen whole kernel corn, thawed and well drained; 1 cup drained rinsed canned black beans; 1/2 cup Pace® Signature Sauces Cilantro Jalapeño Lime Sauce (amount divided in recipe steps below); 2 cups cubed cooked chicken (warmed, if desired); 1 cup cherry tomatoes, cut in halves or quarters; 1 large avocado, pitted, peeled and diced (about 1 cup); 1/2 cup crumbled queso fresco; 2 green onion, sliced (about 1/4 cup); 1/4 cup chopped cilantro

We love these Cilantro Jalapeño Lime Protein Bowls. They're delicious, customizable and so simple to make, since all the flavor comes from one awesome ingredient: our Cilantro Jalapeño Lime Sauce. Use this Pace® Signature Sauce flavor to make a quick bean and corn salsa (no prep, just mix), then drizzle the rest on top of bowls piled high with hot cooked rice, the bean and corn salsa, chicken and your favorite toppings. We love avocado, queso fresco, green onion and cilantro, but you can change it up to suit your taste. Tip: Serve the toppings on the side so that everyone can make their own!

Ingredients

1 1/2 cups Swanson® Natural Goodness® Chicken Broth
3/4 cup uncooked long grain white rice
1 cup frozen whole kernel corn, thawed and well drained
1 cup drained rinsed canned black beans
1/2 cup Pace® Signature Sauces Cilantro Jalapeño Lime Sauce (amount divided in recipe steps below)
2 cups cubed cooked chicken (warmed, if desired)
1 cup cherry tomatoes, cut in halves or quarters
1 large avocado, pitted, peeled and diced (about 1 cup)
1/2 cup crumbled queso fresco
2 green onion, sliced (about 1/4 cup)
1/4 cup chopped cilantro

Instructions

Step 1

Heat the broth in a 2-quart saucepan over medium-high heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender.
Step 2

Stir the corn, beans and 2 tablespoons sauce in a bowl.
Step 3

Divide the rice among 4 bowls. Top with the chicken, bean mixture, tomatoes, avocado and queso fresco. Drizzle with the remaining sauce. Sprinkle with the green onions and cilantro.