This Southwest Veggie and Rice Bowl is one of the dishes I’ve been making since I was in my early 20’s. The recipe originally came from my sister and it was on constant repeat in our home for a while. I just recently stumbled across the written down recipe and added it back into the mix. I forgot how good and easy it is!
This recipe can easily have chicken added to it (that’s how I used to make it). Shred 2 small, cooked chicken breasts into the dish at the end. Super simple!
One of the reasons I love this dish so much is because it’s so easy! I hate dishes with a lot of ingredients, a lot of prep work and little to no left overs. With this recipe, I will make a double recipe to make sure that I have enough left over for a couple lunches or dinners.
All of the ingredients (besides the chicken) can be placed in one pot. First, sauté the onion, green pepper and mushrooms. Once those are soft, add in the vegetable broth, salsa, black olives and Minute Rice. Let this cook until the rice is soft then remove from the heat. Add in the cheddar cheese and chicken (if desired) and enjoy!