Chipotle Chicken Fajita Rice Bowls

I started out with the intention of making fajitas with rice on the side, but when I went to the cabinet to get the wraps, I realized we were out.  So, I decided to just spoon the chicken and vegetable mixture right over the rice and enjoy it that way!  Mm!  So good!

Chipotle Chicken Fajita Rice Bowls 
    Serves 8

Ingredients: 

• 6 tsp. Olive Oil
• 1 lb. chicken breast, boneless/skinless, cut into bite sized pieces
• 1 vidalia onion, diced 
• 1 yellow bell pepper, diced
• 1 orange bell pepper, diced
• 1 cup salsa
• 2 chipotle peppers in adobo, diced
• 2 tsp. adobo sauce
• 1 cup frozen fire roasted corn
• 1/2 cup water
• cooked brown rice 

To prepare: 

• In a large skillet, add chicken, onion and bell peppers to hot oil over medium heat.  
• Cook until chicken is no longer pink.  
• Stir in salsa, chipotles and corn and allow to cook until corn is thawed.  
• Stir in water.  Bring to boil. 
• Cover and reduce heat. 
• Simmer for 5 minutes.  
• Serve over cooked rice.  

Notes: 

• If desired, top with fat free shredded cheese or fat free sour cream.  Jalapenos would be delicious, too!  
• This would be great served over leftover quinoa or atop a bed of lettuce.  

I'm bringing this recipe to the following blog carnivals and linky parties:

• Full Plate Thursday at Miz Helen's Country Cottage  (congratulate Miz Helen as she moves her blog from blogspot.com to http://www.mizhelenscountrycottage.com