Fresh Mex

Not so fattening, really.

Inspired by the many mexican cuisines I've consumed.

Pico de gallo (1 part chopped tomatoes, 1 part chopped onion, minced garlic, 1 tsp lime juice, minced cilantro)

Juice of one large tomato

1c uncooked brown rice

1lb chicken tenders, chopped

2 tsp chili powder, 2 tsp cumin, 1 tsp garlic, 1 tsp oregano, divided

1 bell pepper, chopped

1 onion, chopped

5 garlic cloves

1-15oz can of black beans, drained and rinsed

3/4c frozen corn

guacamole (optional)

1. Chop tomatoes, onion and garlic into tiny pieces. Mix in minced garlic, lime juice and cilantro. Refrigerate to combine flavors while you make the rest of the meal.

2. Bring 1-1/2c of water, squeezed tomato, and a scoop of pico de gallo mix to a boil. Combine spices and add half of spice mixture to boiling water. Add rice and cook as normal.

3. Add other half of spice mixture to chopped chicken. Add salt and pepper to taste. Marinate at room temperature for 20-30 minutes, or while rice cooks.

4. Heat 1 Tbsp of canola oil in a skillet over medium heat. Cook chicken for 5-7 minutes. Add bell pepper through corn and cook for 5 minutes or until thoroughly heated.

5. Grab a handful of tortilla chips and heat in a microwave for 25 seconds. Scoop rice and pour a portion of the chicken and veggie mixture over tortillas and rice. Add cold pico de gallo and optional guacamole. Enjoy!