Southwest Rice Bowl

• 1 (16 ounce) can black beans, rinsed and drained
• 1 cup pitted and chopped fresh fruit, mango, pineapple, papaya, peaches or 1 cup sweet cherries
• 2 tablespoons chopped cilantro
• 2 tablespoons chopped onions
• 1 tablespoon lime juice
• 1 tablespoon chopped jalapeno pepper
• 12 teaspoon garlic salt, divided
• 14 teaspoon ground pepper
• 4 cups hot cooked white rice or 4 cups brown rice
• 12 ounces boneless skinless chicken breasts, sliced in strips (about four 4 ounce breasts)
• garlic salt
• dried chipotle powder or achiote chili powder
• 2 teaspoons olive oil
• 2 cups shredded lettuce
• 4 sprigs cilantro
• sour cream (optional)

1. To make salsa, combine beans, chopped cherries (or other fresh fruit), cilantro, onion, lime juice, jalapeno, garlic salt and pepper.
2. Mix well and set aside.
3. Season chicken with garlic salt and chipotle or achiote chile powder; saute in oil until thoroughly cooked.
4. Portion 1 cup rice in four individual bowls.
5. Top each with 1/4 cup salsa, 1/4 of chicken (about 1/3 cup), 1/2 cup lettuce and sprig of cilantro with a dollop of sour cream on the side.

black beans, fresh fruit, cilantro, onions, lime juice, jalapeno pepper, garlic salt, ground pepper, hot cooked white rice, chicken breasts, garlic, chipotle powder, olive oil, shredded lettuce, cilantro, sour cream

Taken from www.food.com/recipe/southwest-rice-bowl-468426 (may not work)