Mexican Chicken Rice Bowl

This Mexican Chicken Rice Bowl combines traditional flavors with a creative twist, featuring seasoned Mexican rice topped with hearty canned chicken, a rich tomato and red pepper soup, creamy refried beans, zesty salsa, and melted cheese. It's a satisfying meal that balances comforting textures with vibrant flavors, perfect for any time of the day.

Ingredients:

• 1 cup Mexican rice
• 1 can (12.5 oz) canned chicken, drained
• 1 can (15 oz) tomato and red pepper soup
• 1 can (15 oz) refried beans
• 1 cup salsa
• 1 cup shredded cheese (cheddar or Mexican blend)
• 2 cups water
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. In a medium saucepan, combine the Mexican rice, water, cumin, garlic powder, salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes or until the rice is cooked and water is absorbed.
2. While the rice is cooking, heat the refried beans in a small saucepan over medium heat until warmed through.
3. In a separate pot, heat the canned chicken with the tomato and red pepper soup over medium heat until warmed, stirring occasionally.
4. Once the rice is cooked, fluff it with a fork and divide it into serving bowls.
5. Top each bowl of rice with a generous scoop of the chicken and soup mixture.
6. Add a layer of warm refried beans and spoon salsa over the top.
7. Sprinkle shredded cheese on each bowl and let it melt slightly.
8. Garnish with fresh cilantro if desired, and serve warm.