Dinner for 4
Chicken Chile Rice Bowls
$12.58for 460 minServes 4
Jasmine rice and quinoa form the base for roasted poblano, chicken strips, vegetables, avocado, and crumbled cheese.
Photo: holajalapeno.com
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost | |
|---|---|---|---|
 | Wild, basmati, jasmine, arborio rice$0.15/oz typical | 6.5 oz | $0.97Typical price |
 | Quinoa, couscous, barley$0.20/oz typical | 3 oz | $0.60Typical price |
 | Poblano and other fresh chiles$0.60 each typical | 1 | $0.60Typical price |
 | Tortillas$0.30 each typical | 2 | $0.60Typical price |
 | Chicken tenders$4.29/lb typical | 0.65 lb | $2.68Typical price |
| Cherry and grape tomatoes$0.30/oz typical | 2.75 oz | $0.79Typical price |
| Romaine and salad greens$2.49 each typical | 1 | $2.49Typical price |
 | Avocados$1.29 each typical | 2 | $2.58Typical price |
 | Swiss, provolone, gouda$0.40/oz typical | 2 oz | $0.80Typical price |
| Total for the servings shown | $12.58 | ||
Pantry staples you likely have
Olive and cooking oilRelish, dressings, steak sauce
Not included in the cost.
Swaps
- Swap Chicken tenders for Chicken breast, bonelessabout $0.80/lb less at typical prices
- Swap Tortillas for Pita or naanabout $0.25/each more at typical prices
- 60 minstart to table
- Mediumdifficulty
- 4servings as written
- $$typical cost tier
Typical price
$3.14 per serving$12.58 for 4
Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.
Ingredients
- 1 cup uncooked jasmine rice
- 1/2 cup uncooked quinoa
- 2 cups water
- 1 large poblano pepper
- 2 tortillaland corn tortillas
- 1 tsp vegetable oil
- 1/3 cup wish-bone evoo garlic and basil dressing (optional)
- 1 package tyson applewood smoked chicken strips
- 1/2 cup cherry tomatoes
- 1 head baby romaine leaves
- 2 ripe avocadoes
- 1/2 cup queso fresco or feta cheese
Steps
- Combine the rice, quinoa, and water in a 3-quart saucepan, cover, and simmer for 20 minutes.
- Roast the poblano on a foil-lined baking sheet at 450 F for 20 minutes, turning once.
- Toast the tortillas on the same sheet for 4 minutes per side, then break them into pieces.
- Heat the chicken strips in a skillet over medium heat for 8 minutes until steaming hot.
- Chop the tomatoes, romaine, and avocado, and peel and slice the roasted poblano.
- Check that the thickest part of the poultry reaches 165 F before serving.
- Divide the rice and quinoa among bowls, then add the chicken, poblano, vegetables, tortilla pieces, and cheese.
Main ingredient on sale this week? See what to make with chicken tenders on sale.
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