Margarita Lime Chicken Rice Bowls
These Margarita Lime Chicken Rice Bowls will get dinner done in 25 minutes or less! Busy Mom’s will love this easy dinner recipe while enjoying the flavors of Chili’s restaurant from the comfort of home.
You might wonder where food bloggers get inspiration for their recipes. Would it surprise you to know that sometimes inspiration comes while walking down the grocery store aisle?
On a recent grocery store trip I came across a couple of flavors of Chili’s Bold Skillet Sauce. I don’t believe I have ever eaten at a Chili’s restaurant but since Mexican food is my idea of heaven I couldn’t wait to try it. The Chili’s Bold Skillet Sauce can be used to make chicken tacos, fajitas or this Margarita Lime Chicken Rice Bowls recipe I made with it.
What is really great about these Chili’s restaurant flavored sauces is that you can have dinner on the table in about 15 minutes.
When I sent out my survey a few months ago many of you that responded told me you needed help getting a delicious meal on the table quickly. Well this Margarita Lime Chicken Rice Bowls recipe is a meal that doesn’t take much time.
I made some long grain white rice which takes about 20 minutes to make but you can have a big pot of instant rice ready in about 8 minutes if you don’t want to wait that long for the rice to cook.
If you start cooking the long grain rice before you start cutting the chicken the white rice it will be ready to serve just about the time the Margarita Lime Chicken is finished cooking.
- 1 tablespoon olive oil
- 1-2 pounds boneless skinless chicken cut into thin slices
- 2 cups mixed green, yellow, and red pepper slices. (I use the green, red, yellow peppers and onion mix I vacuum sealed and froze with my FoodSaver)
- 3-4 cups cooked white rice
- 15 oz. can black beans, drained, rinsed and heated