Chicken Enchilada Burrito Bowl:

1. Prepare the rice according to the package instructions. When cooked, fluff slightly, then stir in the cilantro.
2. Meanwhile, heat the olive oil in a skillet over medium heat. Add the onion, bell pepper, and salt and sauté for 5-7 minutes until soft and turning brown.
3. Assemble the bowls. Place a bed of rice in each bowl. Add the peppers and onions and black beans. Place half the avocado in each bowl. Top with the Good Foods Green Chile Chicken Enchilada Dip and a sprinkle of cheddar cheese. Serve with tortilla chips and a squeeze of lime juice.

• • 2 cups dry white rice
  • 1 bunch cilantro, minced
  • 1 tablespoon olive oil
  • 1 medium yellow onion, sliced
  • 2 medium green bell peppers, sliced
  • 1 teaspoon salt
  • 1 cup black beans
  • 1 medium avocado, sliced
  • 1 cup Good Foods Green Chile Chicken Enchilada Dip
  • ½ cup shredded cheddar cheese
  • Fresh limes
  • Tortilla chips, to serve