New Mexican Bowl - Meal Prep Series

Red or Green?

Hey Chile-Heads! New Mexican food is traditional and of course delicious, but sometimes takes a little bit of care and skill when preparing; today, we've created a New Mexican bowl that contains some classic New Mexican sides: Spanish Rice, Frijoles, and Calabacitas. These bowls use a couple of shortcuts to speed up the process. They're quick, simple, and can even be used as a meal prep item for the whole week. You're gonna love this recipe!

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Course Main Course

Cuisine New Mexican, Spanish

Ingredients

For New Mexican Bowl:

2 Cooked Chicken Breasts I used the breasts from a rotisserie
2 cups Spanish Rice Go to the Spanish Rice recipe, the link is given in the "Recipe Notes" section.
2 cups Calabacitas Go to the Calabacitas recipe, the link is given in the "Recipe Notes" section.
2 cups Cooked Pinto Beans Go to the Frijoles recipe, the link is given in the "Recipe Notes" section.
¼ cup Arugula Or fresh spinach
Verde Sauce
Radishes & Cotija Cheese For garnish (Optional)

For Verde Sauce:

2 Serrano Peppers Deseeded
2 Green Onions
1 Avocado
1 cup Cilantro
¼ cup Mayonnaise
1 Lime's Juice
1 - 2 clove Garlic
¼ - ½ cup Water

Instructions

For Verde Sauce:

Add all ingredients to a blender, or chopper and blend until very smooth.
You will want the consistency to be like a salad dressing.

For New Mexican Bowl Assembly:

Prepare spanish rice, calabacitas, and pinto beans according to the recipes Linked in the "Recipe Notes" section.
Chop two cooked chicken breasts into 1 inch chunks.
I used rotisserie chicken to make the bowl quick and easy!
Next, add some arugula/spinach to the bottom of the bowl.
Now add ½ cup of each; chicken, rice, calabacitas and beans side by side in a medium to large prep bowl, or prep container.
Drizzle sauce over all of the ingredients if you are going to eat it right away.
If you will be eating the meal later, put the sauce in a container to use when you have the meal later.
Garnish with radishes, cilantro, avocado, or cotija cheese.